For Big Square Marshmallows (Easy)

1. In stand mixer, mix together gelatin and 1/2 cup ice cold water and let bloom while you make the sugar syrup. Attach whisk but do not turn on.
2. In small saucepan add 1/2 cup water, sugar, light corn syrup, and salt. Turn the heat up to medium-high and cover, cooking 5 minutes. Uncover and place a candy thermometer into the mixture. Cook mixture until it reaches 240◦F. Remove immediately.
3. Turn mixer on low speed. While mixer is running, slowly stream in sugar mixture down the side of the bowl. Increase speed to high once the sugar mixture is added and whip until thick and lukewarm in temperature, about 12-15 minutes.
4. In small bowl combine confectioner’s sugar and cornstarch. Set aside.
5. Spray a 13×9 pan and coat the sides and bottom with some of the cornstarch mixture. Set aside.
6. Add marshmallow mixture to pan and spread evenly with a lightly oiled rubber spatula. Dust top with cornstarch mixture. Let set for 4 hours or overnight. Do not throw away cornstarch mixture because you still need it later on.
7. Turn marshmallows onto cutting board and use a pizza cutter to cut into squares. Dust all sides with cornstarch mixture.

For Mini Marshmallows (Moderately Difficult)

1. Line 4 sheet pans with parchment paper and spray with baking spray. Dust with cornstarch powder.
2. Put mixture in ziplock bag (or piping bag) and cut one corner to desired width of marshmallow. Pipe straight lines, leaving an inch of room between strips. Sprinkle with cornstarch mixture.
3. Set 4 hours or overnight. Using a pizza cutter, cut into 1/2 inch pieces. Dust again with cornstarch mixture to coat.
4. Store marshmallows in an airtight container at room temperature for up to 1 week.

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