| 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 |
In bowl of a standing electric mixer
or in a large bowl sprinkle gelatin over cold water and
let stand to soften. |
| 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.
Increase heat to moderate and boil mixture, without stirring,
until a candy or digital thermometer registers 240°F.,
about 12 minutes. Remove pan from heat and pour sugar
mixture over gelatin mixture, stirring until gelatin is
dissolved. |
| 4 |
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. In
a large bowl with cleaned beaters beat whites (or reconstituted
powdered whites) until they just hold stiff peaks. Beat
whites and vanilla into sugar mixture until just combined.
Pour mixture into baking pan and sift 1/4 cup confectionersÕ
sugar evenly over top. Chill marshmallow, uncovered, until
firm, at least 3 hours, and up to 1 day. |
| 5 |
Run a thin knife around edges of pan
and invert pan onto a large cutting board. Lifting up
1 corner of inverted pan, with fingers loosen marshmallow
and let drop onto cutting board. With a large knife trim
edges of marshmallow and cut marshmallow into roughly
1-inch cubes. Sift remaining confectioners' sugar into
a large bowl and add marshmallows in batches, tossing
to evenly coat. Marshmallows keep in an airtight container
at cool room temperature 1 week. |
|
