• 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.

• In a small but deep saucepan, combine the sugar, corn syrup, and remaining 1/2 C water. 
• Cook, stirring, over medium heat until the sugar is dissolved. 
• Stop stirring, raise the heat, and bring the syrup to a boil. 
• 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. 

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

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

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

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

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• 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.