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30 MIN
8 H
about 4 dozens



  1. Line a 33 x 23-cm (13 x 9-inch) pan with plastic wrap and oil it thoroughly with your hands. It is important to oil the entire surface of the pan.
  2. In a bowl, combine the sugar and hot water. Add the vanilla.
  3. In another bowl, sprinkle the gelatin over the cold water and let bloom for 5 minutes. Melt the gelatin in the microwave oven. Add to the sugar mixture.
  4. Beat for about 10 minutes with an electric mixer, until it has the texture of soft meringue. Spread in the pan and let the marshmallow set overnight.
  5. In a plate, combine the icing sugar and cornstarch. Cut the marshmallow into cubes and roll in the icing sugar mixture. Store at room temperature. 


Vanilla extract
To change the flavour, substitute the vanilla for almond, maple, orange or lemon extract.

Step 5
The marshmallows will keep for about 1 week. Leave it to the open air for 24 hours before storing in an airtight container.

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