Fluffy Homemade Marshmallows with Vanilla Bean

Prepare Pans and Gelatin

1. 1Lightly grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper.
2. 2In the bowl of a stand mixer, sprinkle the gelatin over 0.25 cup of cold water. Let it bloom for 5-10 minutes.

Make the Sugar Syrup

1. 1In a medium saucepan, combine the granulated sugar, 0.75 cup corn syrup, 0.5 cup water, and the scraped seeds from the vanilla bean (reserve the pod for another use if desired).
2. 2Cook over medium-high heat, stirring until the sugar dissolves. Clip a candy thermometer to the side of the pan. Bring the mixture to a boil without stirring and cook until it reaches 240°F (115°C).

Whip the Marshmallows

1. 1Once the syrup reaches temperature, immediately remove it from heat. Carefully pour the hot syrup in a thin, steady stream into the bloomed gelatin mixture. Make sure to avoid hitting the whisk.
2. 2Add the egg whites and salt to the mixer bowl. Turn the mixer on low speed and gradually increase to high speed. Whip for 10-15 minutes, until the mixture is thick, glossy, and tripled in volume. It should hold stiff peaks.
3. 3Pour the marshmallow mixture into the prepared pan. Smooth the top with a spatula.

Set and Cut

1. 1Let the marshmallows sit uncovered at room temperature for at least 4 hours, or preferably overnight, to set.
2. 2In a small bowl, whisk together the powdered sugar and cornstarch for dusting. Generously dust a work surface with the mixture.
3. 3Use the parchment paper overhang to lift the marshmallow slab out of the pan onto the dusted surface. Cut the marshmallows into desired shapes using a lightly oiled knife or pizza cutter.
4. 4Dust the cut marshmallows with more of the powdered sugar and cornstarch mixture to prevent sticking.