Muffin Around

Lightly spray a glass or ceramic baking pan with cooking spray just so that the parchment paper sticks to the pan. Line the pan with parchment paper making sure to leave some extra on the sides to pull the marshmallow out of the pan when it is ready. Generously spray the parchment paper with cooking spray. Sift the cornstarch and powdered sugar together in a small bowl and sprinkle some of it lightly all around the pan. Set the remainder aside for step 6.

Place the gelatin and a 1/2 cup water in the bowl of a stand mixer with the whisk attachment. Whisk on low speed for 1 minute and let bloom for 15 minutes.

While waiting for the gelatin to bloom, place 1/2 cup water, light corn syrup, sugar, and salt in a small saucepan over medium heat. Attach a candy thermometer to the pan. When the sugar reaches 240ºF or 116ºC. Remove the pan from heat.

Turn the mixture on low speed and pour the sugar mixture into the gelatin mixture in a slow and steady stream. Gradually increase the speed to high and whisk 10-15 minutes until it's white, thick, and shiny and until the bowl is slightly warm on the bottom. Add the vanilla extract and whisk until combined. 

In this next step you'll have to work fast. With a rubber spatula sprayed with cooking spay, spoon the marshmallow mixture into the prepared pan. The marshmallow gets harder to work as it cools down, so don't stall. Smooth the top of the pan and sift the cornstarch and powdered sugar mixture over the marshmallows. Let it sit overnight.

The next day, pop out the marshmallow and cut it into cubes with a knife that is sprayed with cooking spray. Have fun with different cookie cutters for different shaped marshmallows. Coat the marshmallows in the cornstarch and powdered sugar mixture and sift off the excess. 

Enjoy these pillows of fluffy goodness!