Marshmallow

Combine granulated sugar, corn syrup, and water in a medium saucepan over medium-high heat, stirring until the sugar dissolves. Attach a candy thermometer and cook without stirring until the mixture reaches 240°F (soft-ball stage).

While the syrup is cooking, place egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form.

Once the syrup reaches 240°F, remove it from the heat immediately. With the mixer running on low speed, very carefully and slowly pour the hot syrup in a thin, steady stream down the side of the bowl into the egg whites.

Increase the mixer speed to high and beat the mixture until it becomes very thick, glossy, and holds stiff peaks. The bowl should feel lukewarm to the touch when ready.

Add vanilla extract to the marshmallow mixture and beat for an additional 30 seconds until fully incorporated.

Generously dust a 9x13-inch baking pan with powdered sugar or cornstarch, then spread the marshmallow mixture evenly into the pan using a lightly oiled spatula.

Dust the top of the marshmallow slab with additional powdered sugar or cornstarch and allow it to set uncovered at room temperature until firm.

Once set, turn the marshmallow slab out onto a cutting board dusted with powdered sugar and cut into desired shapes using a lightly oiled knife or cookie cutter. Toss the cut marshmallows in powdered sugar to prevent sticking.