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Instructions |
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In a small bowl, mix the confectioners sugar and corn starch. Lightly butter the bottom and sides of an 8 or 9 inch square pan. Cut a piece of waxed paper to fit the bottom of the pan. Place it in the pan and grease the top of the paper. Dust the bottom and sides of the pan well with some of the sugar cornstarch mixture. In a smal saucepan, mix the unflavored gelatin and the water. Let stand for 1 minute.
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Cook and stir over medium heat until the gelatin completely dissolves, about 1 minute. Pour the gelatin mixture into a large bowl. Add the granulated sugar, corn syrup, and vanilla. Beat with an electric mixer at high speed for 15 minutes, until the mixture becomes very thick and creamy.
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Pour the mixture into the prepared pan. Spread it evenly in the pan. Let it stand at room temperature for 4 hours or overnight. Dust a cutting board with the remaining cornstarch mixture. Loosen the sides of the marshmallows from the pan with a sharp knife. Carefully turn out onto the coated board.
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Dip the knife into hot water and cut the marshmallows into 1 inch cubes. (Keeping the knife wet prevents the marshmallows from sticking to it.) Roll the cubes in the cornstarch mixture until they are well coated. Let the marshmallows air dry for several hours, then store in an airtight container.
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Originally Submitted
11/3/2011
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