Protein Marshmallows

Ingredients

• •3 packets (about 21g) unflavored gelatin
• •1 cup cold water, divided
• •1 cup granulated sugar
• •1/2 cup light corn syrup
• •1/4 tsp salt
• •1 scoop (about 30g) vanilla protein powder
• •1 tsp vanilla extract
• •1/4 cup powdered sugar or cornstarch, for dusting the pan

Instructions

1. 1.Line an 8x8-inch pan with parchment paper and dust generously with powdered sugar or cornstarch.
2. 2.Sprinkle the gelatin over 1/2 cup of cold water in the bowl of a stand mixer and let it bloom for about 10 minutes while you make the syrup.
3. 3.In a small saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Bring to a boil over medium heat and cook until it reaches 240°F (soft-ball stage) on a candy thermometer.
4. 4.With the mixer on low, slowly pour the hot syrup into the bloomed gelatin. Once it's all incorporated, increase the speed to high and whip for 10-12 minutes, until the mixture is thick, glossy, and roughly triples in volume.
5. 5.Add the vanilla extract, then sift the protein powder over the top and fold it in gently by hand — whipping it on the mixer at this point can deflate the batch.
6. 6.Working quickly, spread the mixture into the prepared pan with a greased spatula. Dust the top with more powdered sugar or cornstarch.
7. 7.Let set uncovered at room temperature for at least 4 hours, or overnight.
8. 8.Turn out onto a cutting board, cut into squares with a pizza cutter or greased knife, and toss the cut pieces in more powdered sugar or cornstarch so they don't stick together.