Marshmallow

1. Soak the gelatin sheets in cold water.
2. Place the golden syrup, sugar, and water in a large saucepan over medium heat. Bring the sugar to a gentle boil and cook for 5 minutes. Do not stir.
3. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Mix for 1 minute on speed 10 until stiff peaks form.
4. With the mixer running, slowly pour the sugar syrup to the edge of the bowl.
5. Remove the gelatin and add it to the egg white and sugar mixture. Add the vanilla extract.
6. Beat on speed 10 until thick and glossy.
7. Mix the powdered sugar and cornstarch. Line a baking sheet with parchment paper and sprinkle generously with powdered sugar to prevent the marshmallows from sticking.
8. Pour the marshmallow mixture into the pan, sprinkle with powdered sugar, and let it sit at room temperature overnight. Dust a sharp knife with cornstarch before cutting the marshmallows into the desired shape and size.