3/4 cup granulated sugar
1/3 cup corn syrup
1/4 cup cold water
1/8 tsp salt
1/2 tsp vanilla
1/4 cup warm water
2 7-g envelopes unflavoured gelatin powder
1/4 cup icing sugar
1 tsp cornstarch
1. Stir granulated sugar with corn syrup, cold water and salt in a small saucepan. Set over high. Bring to a boil, and let boil without stirring for 1 min. Then stir in vanilla. While waiting for syrup to boil, pour warm water into the bowl of a stand mixer with whisk attachment. Sprinkle in gelatin. Let stand 2 min to soften. Line an 8-in. square baking dish with overhanging plastic wrap. Lightly spray with cooking spray.
2. Set mixer on high, then pour hot syrup in a stream down the side of the mixer bowl, beating gelatin mixture until it is thick and sticky and white peaks form, about 4 min. Scrape into prepared pan, smoothing top as best you can with an oiled spatula or a metal offset spatula. Let set at room temperature for at least 2 hours.
3. Whisk icing sugar with cornstarch in a small bowl. Sift one-third of mixture over top of marshmallow to dust the surface. Turn out onto a cutting board. Discard plastic wrap. Sift half of remaining sugar mixture overtop to dust the surface. Slice into cubes about 1 in. square. Roll each cut marshmallow in remaining sugar mixture until all sides are coated.
Per marshmallow: 17 calories, 4 g carbs, 7 mg sodium.
Switch it up
Cinnamon-Cayenne: Stir 1/2 tsp cinnamon and 1/8 tsp cayenne into warm water in mixing bowl, then add gelatin. Continue with recipe.
Espresso: Stir 2 tbsp espresso powder into warm water in mixing bowl, then add gelatin. Continue with recipe.
Rosy Almond: Add 5 drops red food colouring and 1/4 tsp almond extract to marshmallow mixture during the last minute of beating. Continue with recipe.
Four ways to use it
Snow-White Icing: Top cupcakes with a marshmallow, then heat in a 350F oven for 3 to 5 min until marshmallow is soft. Remove from oven, then press down gently.
Rocky-Road Fudge: Combine 170 g chopped semi-sweet chocolate with 1/3 cup sweetened condensed milk in a microwave-safe bowl. Microwave on medium until chocolate is almost melted, 2 min. Stir until melted, then add 2/3 cup coarsely chopped nuts and 1/2 cup chopped marshmallows. Scrape mixture into a 9 × 5-in. loaf pan lined with overhanging plastic wrap. Smooth top. Cover with plastic wrap and refrigerate at least 2 hours. Cut into small squares.
Trail-Mix Bars: Melt 3 tbsp butter with 2 cups chopped marshmallows in a saucepan over medium, stirring often, for 2 min. Stir until smooth, then add 3 cups granola. Scrape mixture into an 8 × 8-in. square baking dish lined with overhanging plastic wrap. Cover with plastic wrap and let stand at least 2 hours. Cut into bars.
Marshmallow-Jam Cookies: Spread 1 tsp of your favourite jam (we used strawberry) on a graham cracker. Top with a marshmallow. Drizzle with 1 tbsp melted chocolate.