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1
Lightly spray 9 x 13 inch baking dish with cooking spray.
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2
Sprinkle gelatin over small bowl with 115 degree water; let stand to soften.
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3
Mix together sugar, corn syrup, hot water and salt in heavy saucepan.
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4
Cook and stir over medium heat until sugar has dissolved.
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5
Continue cooking without stirring until mixture reaches the soft-ball stage, about 240F on a candy thermometer.
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6
Remove from heat, add gelatin mixture and set aside.
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7
In a large bowl, beat egg whites until stiff peaks form.
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8
Slowly add sugar mixture.
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9
Add vanilla and mix on high for 10 minutes, until mixture looks like marshmallow.
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10
Transfer marshmallow to baking dish.
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11
Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow.
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12
(You might try greased wax paper if you don't have the parchment on hand.
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13
).
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14
Let stand at room temperature overnight.
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15
Remove parchment and invert marshmallow onto work surface.
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16
Trim edges and cut marshmallows into desired size, dipping scissors into cornstarch as needed.
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17
In small batches, cover marshmallows with cornstarch or confectioner's sugar to prevent them from sticking together.
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18
Store in airtight container for up to one week.
