Tahiti Vanilla Marshmallow Recipe

• 1/2 cup cold water
• 3 tablespoons of powdered gelatin
• 2/3 cups corn syrup
• 2 cups granulated white sugar
• 1/4 cup water
• 1/4 teaspoon salt
• 3 tablespoons Papuan or Tahitian vanilla extract
• 1 cup cornstarch
• 1 cup powdered sugar

1) Mix powdered sugar and cornstarch in a bowl. To book.

2) Cover a loaf pan with parchment paper or use a non-stick silicone mold. Spray the pan or cover it with oil. Coat your hands and a pastry brush with oil. The entire surface as well as the hands and tools must be covered with an oily substance because the marshmallow mixture will be extremely sticky.

3) Pour the powdered sugar and cornstarch mixture onto the oiled mold. Let the substance adhere to the mold and return the excess sugar and starch to a bowl for later use.

4) Place the gelatin in a large electric mixer bowl. Pour 1/2 cup of cold water into the bowl with the gelatin and let sit for 10 minutes.

5) In a small saucepan, combine 1/4 cup of water, 2/3 cup of corn syrup and 2 cups of granulated white sugar. Bring to a boil until the temperature reaches exactly 244°F. Once the temperature is reached, pour the boiling mixture into the bowl with the gelatin and water.

6) Mix immediately at high speed using the electric mixer. Add the salt and continue to beat the mixture for 15 minutes. Then add Papuan vanilla extract or Tahiti type extract from Indonesia.

7) Pour the mixture into the cake pan. Sprinkle the cornstarch mixture. For more consistency, cover with a second parchment paper and press the mixture into the bottom of the mold. Let sit for about 4 hours at room temperature.

8) To cut the pieces, remove the piece of marshmallow obtained and place it on a cutting board coated with the mixture of icing sugar and cornstarch. Make sure to coat the sides of the marshmallow piece with this same mixture.

9) Cut to the desired size using a kitchen knife. Dip the pieces obtained into the sugar and starch mixture to prevent them from sticking together.