How-To
Prep an 8" x 8" pan - layer inside with plastic wrap and brush with rice bran oil or non-stick spray.
Combine cold water and vanilla extract in the bowl of a stand mixer. Sprinkle in gelatin and whisk to dissolve.
Combine apple syrup, sugar, 1/4 cup water in small sauce pan. Cook until 240 degrees F. If you don't have a candy thermometer, bring to a boil, and boil for a full minute.
Take the syrup mixture off the heat and pour into the gelatin mixture. If you want to add color to the marshmallows, do it now.
Whisk the mixture on high for 6 - 8 minutes, until it starts to cool, turn white, and pull away from the sides.
Spray the working side of a rubber spatula with non-stick spray. Using the spatula, scrape the marshmallow mixture into the prepared pan. Spread out quickly because it'll be impossible to do so once the gelatin sets.
Refrigerate for 6 - 8 hours.
Spray a cutting board with non-stick spray and set the sprayed side face down on top of the marshmallow pan. Flip 180 degrees upside down so the marshmallow falls onto the cutting board. Remove the plastic and cut the marshmallow into 1" x 1" squares (or whatever you want).
In a large bowl, combine equal parts corn starch and powdered sugar. Toss the marshmallow pieces in this and store in a tightly covered container. Will last for 1 week.
