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1
In bowl, whisk confectioners' sugar and cornstarch together.
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2
With a sieve, generously dust a jelly roll pan.
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3
In a small heat-proof bowl, stir the gelatin into 1/2 cup water and let it soften 1 minute.
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4
Melt it over a low heat.
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5
In a fairly deep pot, combine 3 2/3 cups sugar and the corn syrup with 1 cup water.
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6
Bring the mixture to a boil.
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7
Heat the syrup to 266F.
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8
In a 6-quart bowl, whip egg whites until frothy and add cream of tartar.
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9
Continue beating until soft peaks form.
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10
Gradually add remaining 1/3 cup sugar, beating until stiff peaks form.
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11
When the syrup reaches 266F, add the gelatin to the syrup.
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12
Slowly pour hot syrup over the egg whites in a slow, steady stream.
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13
Add flavoring or coloring if you are using it.
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14
With a spatula, spread mixture on prepared sheet pan and smooth top.
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15
Dust surface with some of remaining confectioner's sugar mixture.
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16
Let the meringue cool completely, for a few hours.
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17
Using a chef's knife dipped in warm water (and wiped clean with a damp cloth between slices) cut marshmallows lengthwise into 1-inch strips.
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18
Cut across to make cubes.
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19
Work one section at a time and toss the cubes immediately in confectioner's sugar mixture.
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20
Shake marshmallow cubes in flat sieve to remove excess powder.
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21
To store, wrap finished marshmallows in plastic to avoid forming a crust skin.
