Jamaican Marshmallows Recipe

Directions:

1. Line a 13 x 9 baking pan with well-greased plastic wrap. Dust with some powdered sugar.
2. In a stand mixer bowl fitted with the whip attachment, add gelatine to 1/3 cup cold water. Set aside.
3. In a heavy saucepan, add sugar, corn syrup, salt, and remaining water.
4. Stir to dissolve sugar.
5. Cover and place over moderately low heat, and cook for 5 minutes.
6. Remove the cover and increase the heat to high.
7. Boil the syrup, without stirring, until it reaches 240F on a candy thermometer.
8. Immediately remove from the heat.
9. Start the mixer at medium speed, and slowly pour the hot syrup into the bowl.
10. Increase the speed to high and whip for 10 minutes until the mixture is lukewarm.
11. Add the extracts and beat 1 minute more.
12. Pour the marshmallow mixture into the prepared pan and smooth the top (add some shredded coconut on top if desired!).
13. Let the pan stand, uncovered, at room temperature to dry (this can take up to 10 hours). Generally, the longer you let it set up, the easier it will be to cut.
14. Invert the pan of marshmallow onto a corntarch-dusted board.
15. Remove the plastic wrap and dust the top with cornstarch or powdered sugar.
16. Cut into squares or desired shapes.
17. Store in an airtight container.