Put into a stand mixer and let sit: 3 packets (3 Tbsp) Gelatine powder and 1/2 c water. In a small pot mix 1/4 c water, 2/3 c Corn Syrup and 2 c Sugar. Using a candy thermometer bring this mix to 250°F. This will be VERY HOT, do not touch. At 250° turn your mixer on low and drizzle the hot syrup into the gelatine. Mix on high 8 – 10 minutes. After 2 minutes, add 1 Tbsp Vanilla extract. While you wait, wipe a an 8×12″ cake pan with a damp cloth and sprinkle icing sugar over the bottom and sides. When your mix is frothy and white, scrape your marshmallow into the cake pan. Let it set over night. Turn it out and cut into 1″ squares. Dust with icing sugar so they don’t stick together. Enjoy!
Jennifer Chocolates, 91 4th Ave. NW, Nakusp, (250) 265-1799, www.jenniferchocolates.com. Just in time to take to holiday parties!