Recipes

Combine 3/4 c. cold water and gelatin in a small bowl.

Mix confections’ sugar and cornstarch in a separate bowl.

Sprinkle half of the cornstarch mixture in an 8-inch square pan.

Cook corn syrup, granulated sugar, 1/2 c. water, and salt in a saucepan over medium-high heat until temp reach 235 degrees F on a candy thermometer, 6 to 8 minutes. Combine the syrup, gelatin mixture, and the seeds from the vanilla beans (or extract) in a large bowl. Beat with a mixer on medium-high until thick and fluffy, about 6 minutes (It took me close to 20 minutes).

Scrape into the pan and spread evenly with a buttered spatula. Sprinkle with the remaining cornstarch mixture.

Let dry overnight, then slice into squares.