3 ½ envelopes unflavored gelatin (Knox brand is good)
½ cup cold bourbon
½ cup cold water
2 cups granulated sugar
½ cup light corn syrup
¼ teaspoon salt
2 large egg whites
1 tablespoon vanilla extract
Oil a 9 x 13 inch baking pan (I lined my pan with parchment paper, sprayed it with coconut oil and sprinkled it with a little confectionary sugar) set aside.
In a bowl of your electric mixer (a whisk attachment is best), pour ½ cup cold water and 3 ½ packs of gelatin. Gently mixed with a spoon once, then let sit while you make the sugar mixture.
In a medium pot combine sugar, bourbon, syrup and salt. Heat over low heat and whisk until sugar is dissolved, about 3 to 5 minutes. Turn heat up to medium and let sugar come to a boil. It will bubble up so keep your eye on it so it does not overflow. Let it boil for 8 to 12 minutes, until it reaches 240 degrees F (measure with a candy thermometer). The mixture will appear to be a lightish brown color-don’t worry, the marshmallows will still be white.
Once the mixture is at 240 degrees F. turn off the heat and gently pour it in the mixer over the gelatin with the mixer on low speed. Once all of the sugar has been added, turn the mixer to high and beat for 6 to 8 minutes. It should grow in size and be white and fluffy. About 3 to 4 minutes in, add the egg whites to a separate bowl and beat until stiff peaks form. I used a hand mixer to do this. If you don’t have a hand mixer, I assume you have to remove the whisk attachment, clean it , add a new bowl to the mixer, beat egg whites. Once stiff peaks are formed, add egg whites and vanilla extract to the sugar/gelatin mixture and beat until just combined.
Pour marshmallow mix into the 9 by 13 pan. It will be impossibly sticky so be careful, and you will not be able to get it all out of the bowl. Get as much as you can, then spray a spatula with non-stick spray and smooth. Dust the top with powdered sugar and let sit to firm up for 3 to 5 hours. Once firm, turn the pan upside down on a cutting board to release the marshmallow rectangle. Peel back the parchment paper if used. Cut them into pieces of whatever size you like.