Ingredients
1/2 cup powdered sugar
1/2 cup corn starch
1 teaspoon pure vanilla extract
1 pinch salt
2/3 cup white corn syrup
2 cups white sugar
3/4 ounces gelatin
1/2 cup water
1/2 cup blackberry puree (2 cups fresh blackberries)
Step by step
Using a blender, puree the blackberries. Strain mixture twice to remove any pulp or seeds. Set aside 1/2 cup of the strained puree mixture.
Line a 13x9 baking dish with parchment paper & grease with oil.
Add 1/2 cup blackberry puree & gelatin into the bowl of a stand mixer. Let stand until the gelatin softens, about 10 minutes.
Add water into a sauce pan over medium heat. Add sugar, corn syrup & salt. Stir until sugar dissolves.
Increase heat to high & boil (do not stir) until temperature reaches 230-250 degrees, about 6-8 minutes.
Using the whisk attachment, turn on mixer to low speed & slowly pour in boiling hot syrup.
Once syrup is mixed evenly with the gelatin, add vanilla & increase speed to high. Beat until mixture is thick & fluffy, about 15 minutes.
Pour into baking dish immediately & let stand at room temperature until firm, about 2-3 hours.
Sift corn starch & powdered sugar over mixture before slicing. Toss each slice in the powdered sugar mixture as well to prevent them from sticking together once stored!