Marshmallow recipe

Here's the recipe from Chef Michael Smith

Ingredients:

4 gelatin packages
1 ½ cup of water
2 cups of sugar
1 ½ cup of corn syrup
1 Tablespoon of pure vanilla extract
a pinch of salt 


Method:

In a small bowl sprinkle the gelatin powder over ½ cup of the water. Place the sugar and the remaining one-cup of the water in a pot and heat until warm to the touch. Add the gelatin mixture to the warm syrup and stir until fully melted.
Pour the gelatin syrup mixture into the bowl of a large stand mixer (i.e. Hobart or KitchenAid) fitted with a whip. Add the corn syrup and vanilla and begin beating at high speed. You may find it useful to cover the bowl with plastic wrap while it beats to keep down the splatter.
Continue beating until the mixture cools, increases in volume, and forms soft peaks. Working quickly before the mixture fully sets in the bowl transfer to either a standard hotel pan dusted with powdered sugar for later cutting into cubes or transfer to a piping bag fitted with a straight tip and pipe mounds onto a non stick surface such as a silpat mat dusted with powdered sugar.