I recently did a demo of how to make marshmallow at home and I promised to upload the recipe....so here it is! You don't have to have a stand mixer to make this - an electric whisk will do - but it does make it easier. A thermometer guarantees accuracy but if you follow my method below you won't need one.
2 sachets powdered gelatine (24g)
Put the gelatine in the bowl of the stand mixer or other bowl and add the water - stir to combine thoroughly and make sure the grains of gelatine are all wet.
450 g sugar (granulated or caster)
1 teaspoon vanilla extract
Cornflour (about 100g)
Combine in a medium sized saucepan, and bring to the boil. Turn down to a strong simmer (about medium heat) and cook for 10 minutes. If you have a sugar thermometer it needs to get to 115 degrees celcius but I have tested this recipe a few times at home with just the simmering method and it works fine.
Pour the hot sugar syrup solution carefully on to the gelatine soaked in the water, and whisk on high for about 10 minutes, or until the mixture pours really slowly off of the whisk. It will have gone from a runny liquid and increased in volume to make a thick creamy foam.
Add the teaspoon of vanilla extract and give it a final whisk.
Scrape in to your prepared tin an leave to set at room temperature for a minimum of 2 hours or over night.
Cut and roll in cornflour to finish.
Store in an air tight container for up to 2 weeks.