Recipe
Ingredients
Vegetable oil, for brushing
4 envelopes of unflavored
gelatin (3T plus 1 ½t)
3 c granulated sugar
1 ¼ c light corn syrup
¼ t salt
2 t pure vanilla extract
1 ½ c confectioners' sugar
Directions
1) Brush a 9x13-inch glass baking dish with oil. Line with tin foil, allowing a 2-inch overhang on the long sides. Brush tin foil with oil; set aside.
2) Put granulated sugar, corn syrup, salt, and ¾ cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
3) Meanwhile, put ¾ cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
4) Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
5) Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove tin foil. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining ½ cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.