Ingredients
Equipment
Method
- 1) Wipe the bottom and sides of a square baking pan with oil (very lightly) and sprinkle arrowroot powder on top and set aside.
- 2) In the mixing bowl you are going to use, mix the gelatin and 1/2 cup of the cool water together. It takes about 15 mins to thicken up.
- 3) Put the remaining 1 cup of watered the 1 1/2 cups of sugar into a heavy saucepan over medium heat. Stir until the sugar has dissolved completely.
- 4) Place your candy thermometer into the sugar and water mixture, and when it reaches 260F, you will remove it from the heat and pour it into your gelatin mixture and use your stand mixer fitted with the whisk attachment.
- 5) Beat both on low for about 3 minutes to get it all combined. Then add in the vanilla bean paste and the salt. Then start turning up the speed to HIGH for about 10 minutes. The mixture will have DOUBLED in volume and be really fluffy.
- 6)Pour the combined mixture into the greased and powdered dish, spread it out evenly and dust with more of the arrowroot/cornstarch. They will need an hour of two to set up completely.
- 7) Once ready, slice into 16 squares and they can be stored in an airtight container for a few days. If you put them in the fridge they will harden up.
Notes
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This is the thermometer that I use and I love it! Candy Thermometer
This is the brand of gelatin that I use! Gelatin
This is the vanilla bean paste that I love to use. You can also use vanilla extract but I just love the way they taste with this paste. Vanilla Bean Project Paste