Ingredients:
Gelatin: 3 packets (or 3 tbsp / 21g) unflavored gelatin powder
Water: 1 cup cold water (divided into two 1/2 cup portions)
Sugar: 2 cups granulated white sugar
Sweetener: 2/3 cup light corn syrup (or honey/agave)
Flavoring: 1/4 tsp salt & 1 tbsp vanilla extract
Dusting: 1/4 cup powdered sugar mixed with 1/4 cup cornstarch
The Flavor Bender
The Flavor Bender
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Instructions:
Prepare the Pan: Grease an 8x8 or 9x9 inch pan with cooking spray, then generously dust it with the cornstarch/powdered sugar mix.
Bloom the Gelatin: In the bowl of a stand mixer, combine 1/2 cup cold water and the gelatin. Stir briefly and set aside.
Make the Syrup: In a saucepan, combine the sugar, corn syrup, salt, and the remaining 1/2 cup water. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
Boil to Soft-Ball Stage: Once boiling, stop stirring. Let it boil until it reaches 240°F (115°C) on a candy thermometer.
Mix: With the mixer on low speed, carefully pour the hot syrup down the side of the bowl into the gelatin. Once added, turn to high speed and whip for 10-12 minutes until thick, glossy, and triple in volume. Add vanilla in the last minute.
Set: Pour the mixture into the prepared pan, smooth the top with a greased spatula, and dust the top with more sugar/cornstarch. Let it sit uncovered at room temperature for at least 4 hours or overnight.
Cut & Coat: Turn the slab onto a cutting board dusted with the powder mix. Cut into squares using a greased knife or scissors, tossing each piece in the powder to prevent sticking