Marshmallows

Instructions

Oil the bottom and sides of a 13×9×2-inch (33×23×5.1-cm) rectangular metal baking pan, then dust it with some of the confectioners' sugar.

Sprinkle the gelatin over the cold water in the bowl of a standing mixer or a large bowl, and leave it to soften.

In a heavy 3 quart (2.8 L) saucepan, combine the granulated sugar, corn syrup, hot water and salt. Cook over low heat, stirring with a wooden spoon, until the sugar has dissolved.

Raise the heat to moderate and boil without stirring until a candy or digital thermometer reads 240°F (116°C), which takes about 12 minutes. Take the pan off the heat and pour the syrup over the gelatin, stirring until the gelatin dissolves.

Whip the mixture on high speed with a standing or hand-held mixer for about 6 to 10 minutes, until it is white, thick and nearly triple its original volume.

In a separate large bowl with clean beaters, whip the egg whites until they only just hold stiff peaks. Beat the whites and vanilla into the sugar mixture until just combined.

Pour the mixture into the prepared pan and sift ¼ cup of confectioners' sugar evenly over the top. Leave it uncovered until firm, at least 3 hours and up to 1 day.

Run a thin knife around the edges of the pan and turn it over onto a large cutting board. Lift one corner and loosen the marshmallow with your fingers so it drops out.

Trim the edges with a large knife and cut the slab into roughly 1-inch cubes. Sift the remaining confectioners' sugar into a large bowl, add the cubes in batches, and toss until evenly coated.