Marshmallows

Oil the bottom and sides of a 13×9×2-inch (33×23×5.1-cm) rectangular metal baking pan, and dust the bottom and sides with some confectioners' sugar.

In bowl of standing electric mixer or in a large bowl, sprinkle gelatin over cold water and let stand to soften.

In a 3 quart (2.8 L) 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 (116 °C), about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

12 minutes

Using a standing or a hand-held electric mixer, whip mixture on high speed until white, thick and nearly tripled in volume (about 6–10 minutes).

6–10 minutes

In a large bowl with cleaned beaters, whip 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 ¼ cup confectioners' sugar evenly over top. Cool marshmallow, uncovered, until firm (at least 3 hours and up to 1 day).

3 hours

Run a thin knife around edges of pan and invert pan onto 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 marshmallows into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat.