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1
First sift the cornstarch and confectioners' sugar together.
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2
Grease an 8 inch square pan with flavorless oil, such as canola.
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3
Line the bottom with parchment paper.
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4
Alternately, add a tablespoon of the cornstarch mixture to the pan, and toss it around so the pan is thoroughly coated.
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5
Whisk the egg whites in the bowl of an electric mixer until they form soft peaks.
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6
Pour 1/4 cup of the hot water into a small bowl, and sprinkle the gelatin on top.
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7
Stir and leave in a warm spot until the gelatin has dissolved.
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8
It will look clear rather than grainy.
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9
If it sets, simply reheat it by standing it in a dish of hot water.
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10
In a medium frying pan with a heavy base, mix the remaining 1/4 cup of water and the superfine sugar.
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11
Heat over a medium heat, and stir until the sugar begins to dissolve.
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12
When the water looks completely clear, stir in the corn syrup, the liquefied gelatin and the vanilla extract; it will be a creamy white color.
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13
Now with the electric mixer running, pour this mixture into the egg whites and beat for another 15 minutes, or until the mixture is pure white and very stiff.
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14
Turn into the prepared pan, smooth it out as best you can with a spatula, and sift about 1 tablespoon of the cornstarch mixture on top.
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15
Let it set for about 2 hours.
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16
Sprinkle the remaining cornstarch mixture on a clean cutting board.
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17
Using a wet knife, cut the marshmallow mixture in 2-inch squares, and ease them out of the pan onto the cutting board.
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18
Cut each square into four equally sized pieces, and toss them in the cornstarch mixture until they are dusted on all sides.
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19
Let them sit on a wire cooling rack or something similar to dry them out for another couple of hours.
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20
Store in an airtight container.
