Soft and Chewy Marshmallows

• Canola oil, for greasing
• 2 tablespoons unflavored powdered gelatin
• 2 cups sugar
• 2/3 cup plus 3 tablespoons light corn syrup
• 3 tablespoons honey

1. Lightly grease an 8-inch square cake pan with canola oil.
2. In a medium heatproof bowl, mix the gelatin with 1/2 cup plus 2 tablespoons of cold water; let stand for 15 minutes.
3. Set the bowl over a saucepan of simmering water and cook, stirring occasionally, until the gelatin dissolves and the mixture is smooth.
4. Meanwhile, in a medium saucepan, combine the sugar, corn syrup, honey and 1/3 cup plus 2 tablespoons of water and bring to a boil, stirring to dissolve the sugar.
5. Cook the syrup over moderately high heat until it registers 250 on a candy thermometer.
6. Immediately pour the hot syrup into the bowl of a stand mixer fitted with the whisk.
7. Scrape in the gelatin mixture and beat at high speed until a smooth white foam forms, about 4 minutes.
8. Spread the marshmallow in the prepared pan and smooth the surface.
9. Press a lightly greased sheet of parchment paper on the surface and let stand until set, 3 hours.
10. Run a sharp knife around the marshmallow.
11. Very lightly dust a work surface with cornstarch and invert the cake pan onto it, tapping to release the marshmallow.
12. Using a lightly greased sharp knife, cut the marshmallow into 1 1/2-inch pieces.

canola oil, unflavored powdered gelatin, sugar, light corn syrup, honey

Taken from www.foodandwine.com/recipes/soft-and-chewy-marshmallows (may not work)