Ingredients

Instructions

  1. Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment.
  2. Let it stand 30 minutes.
  3. Combine granulated sugar, corn syrup, salt, and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved.
  4. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
  5. Clip on candy thermometer; raise heat to high.
  6. Cook syrup without stirring until it reaches 244° (firm ball stage).
  7. Immediately remove pan from heat.
  8. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin.
  9. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes.
  10. Add vanilla; beat to incorporate.
  11. Generously dust an 8x12 inch glass baking pan with confectioners' sugar.
  12. Pour marshmallow mixture into pan.
  13. Dust with confectioners' sugar; let stand over night uncovered, to dry out.