This whole recipe is naturally light and free of anything that tends to weigh on a sensitive stomach — no fat, no dairy, no citrus, no rich flavorings to worry about. It's built from a soft-ball syrup of sugar, corn syrup, and water whipped with bloomed gelatin into a glossy, cloud-like meringue that sets into pillowy squares. A touch of vanilla powder and a pinch of salt round out the flavor without adding anything sharp or acidic, and the cornstarch-and-powdered-sugar coating keeps every piece from sticking without needing anything heavy. Because the recipe skips butter, cream, and other rich add-ins from the start, it's an easy treat to fit into a GERD friendly routine. The result is a snowy, tender marshmallow with a clean, simple sweetness — perfect for snacking on its own or dropping into a cup of something warm.
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Lightly grease an 8×8-inch baking pan with a neutral oil, then line it with two overlapping strips of parchment paper, leaving a 2-inch overhang on all four sides. Grease the parchment as well. In a small bowl, whisk together the powdered sugar and cornstarch for the coating. Dust the lined pan generously with about 2 tablespoons of the coating mixture, tilting to coat the bottom and sides evenly; set the remaining coating aside.
Pour the cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin evenly over the surface and let it sit undisturbed for 5 minutes, until the gelatin has absorbed the water and the surface looks matte and swollen.
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