Easy Amazing Marshmallows

Directions

1. 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. 2
   In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
3. 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.
4. 4
   Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240F., about 12 minutes.
5. 5
   Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
6. 6
   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.
7. 7
   In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks.
8. 8
   Beat whites and vanilla into sugar mixture until just combined.
9. 9
   Pour mixture into baking pan and sift 1/4 cup confectioners― sugar evenly over top.
10. 10
    Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
11. 11
    Run a thin knife around edges of pan and invert pan onto a large cutting board.
12. 12
    Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board.
13. 13
    With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes.
14. 14
    Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat.
15. 15
    Marshmallows keep in an airtight container at cool room temperature 1 week.