Step #2: Bloom the gelatine

Bloom the gelatin, i.e. soften it for cooking:

• powdered gelatin: place it in one cup of water, and let it soak the water for about 5 minutes,
• sheet gelatin: place it in a bowl with enough water to cover it, and after 5 minutes squeeze the excess of water.

Using a microwave, heat the gelatine for about 30 seconds, and mix. It should be completely dissolved, but not boiling. If it's not yet fully dissolved, repeat for 15 seconds.

Step #3: Prepare the sugar syrup

Place sugar thermometer in a small pot, then add 1.5 cups of sugar, pour half a cup of water over it, and set on a maximum heat.

Warm without stirring until the temperature reaches 112-115°C (soft ball stage), you can gently shake the pot to distribute the sugar evenly.

Step #4: Whip up the marshmallow

Just before the sirup reaches 112-115°C, place the melted gelatin in the mixer bowl and start mixing on a slow speed to foam it up.

Then, slowly and steadily, pour in the hot sugar and right after that raise the speed of the mixer to medium-high speed.

Beat for about 1 minute, add the vanilla extract, then continue beating for another 3-4 minutes, or until you see that the mixture starts forming small threads between the mixer blades and side of the bowl, and it puts some strain on the mixer.

Step #5: Form the marshmallows

Quickly pour the mixture into the previously prepare form laid with oiled wrapping foil, and sprinkle it on the top with starch-and-powdered-sugar mix and leave it on the counter to set overnight or for at least 4-6 hours.

After that time, flip the form's content onto a dusted counter (with the sugar-starch mix), remove the foil, sprinkle it with the mix and slice into large pieces. Dust each piece in a bowl with the sugar-starch mix, and set aside — eat them in 2-3 days, because after that time they will start to crystallize like a candy, or store in an air-tight container! :-) (they will be still very delicious)