Recipes

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment.

Let it stand 30 minutes.

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.

Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.

Clip on a candy thermometer; raise heat to high.

Cook syrup without stirring until it reaches 244F (firm-ball stage).

Immediately remove pan from heat.

With mixer on low speed, slowly and carefully pour syrup into the softened gelatin.

Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes.

Add vanilla; beat to incorporate.

Generously dust an 8x12" glass baking pan with confectioners' sugar.

Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out.

Recipe makes approximately 40 marshmallows.

And you're done!