Easy Amazing Marshmallows

1. 1

   Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.

2. 2

   In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.

3. 3

   In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.

4. 4

   Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240F., about 12 minutes.

5. 5

   Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

6. 6

   With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer.

7. 7

   In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks.

8. 8

   Beat whites and vanilla into sugar mixture until just combined.

9. 9

   Pour mixture into baking pan and sift 1/4 cup confectioners― sugar evenly over top.

10. 10

    Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.

11. 11

    Run a thin knife around edges of pan and invert pan onto a large cutting board.

12. 12

    Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board.

13. 13

    With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes.

14. 14

    Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat.

15. 15

    Marshmallows keep in an airtight container at cool room temperature 1 week.

* Per serving · 4 servings · Values may vary.