3 Tbsp Emes unflavored gelatin
1/2 cup water
2 cups sugar (natural cane sugar works well)
3/4 cup light corn syrup
1/2 cup water
1/4 tsp salt
2 Tbsp vanilla extract (powder makes the best Marshmallow)
1. Mix the emes with 1/2 cup water and let stand for half an hour.
2. In about 1/2 hour, begin to prepare the syrup. Place in a heavy pan over low heat, and stir until dissolved: sugar, corn syrup, water and salt.
2. When the syrup starts to boil, cover it for about 3 minutes to allow any crystals which have formed to be washed down from the sides of the pan. Be careful not to let the mixture boil over. Continue to cook uncovered and unstirred over high heat to the firm-ball stage (244 degrees F). This will happen very quickly. Overcooking makes the marshmallows tough. Remove the mixture from heat and pour slowly over the gelatin, beating constantly with an electric mixer. Continue to beat about 15 minutes (or longer) after all the syrup has been added. The mixture will get thick and smooth. It turns out best when the mixture starts climbing up the mixer in thick globs;-).
3. When almost done, add the vanilla
4. Put the mixture into an 8 x 12 in pan that has been dusted with cornstarch. Dust the top with cornstarch and set aside. When it has dried for 12 hours, remove it from the pan, cut it into squares with scissors dusted with cornstarch, and store the fully dusted pieces in a closed tin.
Possible variations: Add coconut extract instead of vanilla, pour into pan coated with toasted coconut and roll cut pieces in toasted coconut instead of cornstarch.
Powdered vanilla works best.