One unlisted component here is the same air we breathe, hence you will want a stand mixer to whisk in as much sweet, life-sustaining nitrogen-oxygen mash-up into your marshmallows as possible.
Use These Marshmallow-Making Techniques For A Sweet treat.
First, effectively acting as your non-stick agent, coat the bottom of an 8 ✕ 8 pan or glass dish with a thin layer of powdered sugar; then set it aside.
Next, set out too in a medium-sized bowl two seven-gram packages of unflavored gelatin and half a cup of boiling water. Then boil half a cup of water and half a cup of granulated sugar in a shallow pot, basically making a simple syrup you bring past a basic boiling point.
Let the mixture come to 240 degrees Fahrenheit. In the mixer's bowl, immediately mix the hot simple syrup with the reserved gelatin liquid on high until peaks start to form as they would with a meringue.
Though your mixture will be, strangely, fluffier, the unset marshmallow mix will have a consistency quite similar to canned marshmallow fluff when it comes time for distribution.
At last, preferably using a silicone spatula, evenly distribute the sticky mix over the pan or dish you already sprinkled with powdered sugar. Top with extra; let set two hours before chopping into cubes. Stored in an airtight container, they last for three weeks at least.