Step 1

In the bowl of your stand mixer (or a large bowl if using an electric hand mixer), combine the gelatin and 1/2 C of the water. Let this soak while you prepare the syrup. Spray a glass baking dish with non-stick cooking spray.

Step 2

In a small but deep saucepan, combine the sugar, corn syrup, and remaining 1/2 C water.

Step 3

Cook, stirring, over medium heat until the sugar is dissolved.

Step 4

Stop stirring, raise the heat, and bring the syrup to a boil.

Step 5

As the syrup boils, check it often with your Thermapen. Our target is 240°F (116°C), adjusted down by 2°F (1.1°C) for every 1,000ft of elevation.

Step 6

With the whisk attachment in place on your mixer, turn the speed to low and slowly drizzle the sugar syrup into the bowl.

Step 7

Turn up the speed on your mixer and whip it. It will fluff up and whiten as it goes.

Step 8

Whip it until it cools significantly. A temperature between 95 and 100°F (35 and 38°C) is our goal. Use your Thermapen to get down into the fluff.

Step 9

Pour the fluff into the prepared baking dish. Use lightly wetted hands to smooth the top of the fluff.

Step 10

Dust the top with the confectioners’ sugar. Let the mallows cool and set up for several hours (overnight would be fine).

Step 11

Use a sharp knife with a lightly oiled blade to cut the mallows into squares. Remove them from the pan and dust the sticky sides with more powdered sugar.

Step 12

Eat up, put them in cocoa, or get roasting! If you want to save them for later, put them in an air-tight container with parchment or waxed paper between layers.