December 13, 2006
• Confectioners’ sugar
• 2 tablespoons gelatin
• 2 cups sugar
• 1Ú4 teaspoon salt
• 2 teaspoons vanilla extract
Dust a 9-by-7-inch sheet pan (or 8- or 9-inch- square pan) thickly with confectioners’ sugar. You should not be able to see the surface of the pan.
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In a small bowl, mix gelatin with 1Ú2 cup cold water. Set aside until gelatin has been absorbed and mixture is soft and somewhat set.
In a large saucepan over medium heat, combine sugar and 1Ú2 cup water until sugar dissolves. Add gelatin mixture and bring to boil. Remove from heat, pour into mixing bowl and allow to cool until it is only warm.
With a standing mixer, beat sugar mixture until it is soft, shiny and double in volume, about 10 minutes.
Pour into sugar-dusted pan and spread evenly with a spatula or the straight side of a bowl scraper. Allow to cool to room temperature. When it no longer sticks to your fingers, it is ready to cut.
For traditional marshmallows, cut into 11Ú2-inch squares and roll in powdered sugar. Or use cookie cutters to make holiday shapes.
Makes about 2 pounds of marshmallows.