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1
Line the bottom and sides of a 13- by 9-inch baking pan with plastic wrap.
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2
Oil and then liberally dust bottom and sides with some powdered sugar.
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3
Place 1/3 cup cold water in a mixer bowl and sprinkle the gelatin over the water's surface.
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4
In a heavy saucepan with a tight fitting lid, add sugar, corn syrup, salt, and remaining 1/3 cup water and stir to dissolve sugar.
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5
Cover the pan, place over moderately low heat.
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6
Remove cover after 4 - 5 minutes. The steam will have caused any sugar crystals to dissolve and the syrup will be bubbling lightly.
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7
Increase the heat to high and boil the syrup, without stirring, until it reaches 240 degrees F on a candy thermometer.
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8
Remove from the heat immediately.
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9
Slowly and carefully, pour the syrup into the gelatin while the mixer is beating constantly at medium speed.
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10
When all of the syrup has been added, increase speed to high and whip for approx 10 minutes until the mixture is lukewarm and very white, and the consistency of marshmallow cream.
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11
Add the vanilla extract and a drop or two of food coloring if desired. Mix well.
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12
Pour the marshmallow mixture into pan; smooth the top surface and sprinkle liberally with colored sugar.
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13
Let the pan stand, uncovered, at room temperature to dry out. Depending on humidity, this may happen in several hours or take up to 8 hours. The longer you let it set, the easier the marshmallow sheet will be to cut.
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14
When ready for cutting, invert the pan of marshmallow onto a clean cutting surface; remove the plastic wrap and coat the top with colored sugar.
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15
Use cookie cutters to stamp out your peeps (or other shapes) and toss them in a bowl of colored sugar to coat evenly. If the cookie cutter gets sticky, wash it and lightly coat with vegetable oil.
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16
Use chocolate sprinkles or melted chocolate to form an eye on peeps.
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17
Store the marshmallow peeps in an airtight container.
