- icing sugar
- vegetable oil
- 20g gelatin ( about 3 packs of Knox)
- 230g water
- 335g sugar
- 380g corn syrup ( you can substitute 100g for honey)
- dash vanilla extract
- First, select the container you will dump this in and oil it very well. Dust with icing sugar and cornstarch.
- In a stand mixer bowl add the gelatin and half the water, give it a stir and let it bloom.
- Meanwhile in a pot combine the sugar, corn syrup, and remaining water ( about 115g), stir, and heat over medium-high heat. You don’t want to stir once combined, let it just do its thing. Once it reaches 240F, remove it from heat and let it cool a little.
- With the whisk attachment, stir the gelatin mix at low speed and start adding the sugar mix. Once all in gradually increase the speed until you reach high. It will go from a clear mixture to a white whipping cream foam. After about 5 minutes add the vanilla extract. If you dip a spatula and raise it high and it leaves a super long trail, it’s ready.
- Dump the mix into your container. Use the spatula to flatten it, if you are having issues with this, simply wet your hands a little and gently level it.
- Leave it at room temperature for at least 4 hours.
- Dust the top with icing sugar/cornstarch and pry it out of the mold onto a surface dusted with more icing sugar. Then simply use a knife to cut pieces. Be wary that as you cut you, will expose a “raw” surface which will be highly sticky. Make sure to roll them into the icing/cornstarch mixture to prevent them from sticking all over. You can also put icing sugar on your knife.
- Once they are all cut, I toss them one last time in icing sugar, remove all excess and enjoy.
Store in an airtight container at room temperature, these will be good for 2-3 weeks.