Ingredients
1/2 cup cold water3 envelopes unflavored gelatin2 cups sugar1 cup light corn syrup1/2 cup water1/4 teaspoon salt1 teaspoon almond extract1/2 cup confectioners’ sugar, dividedLollipop sticks
Preparation
In a large bowl, combine cold water and gelatin; set aside.
Meanwhile, in a large heavy saucepan over medium heat, combine the sugar, corn syrup, water and salt. Bring to a boil, stirring occasionally. Cover and cook for 2 minutes to dissolve sugar crystals; uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 240° (soft-ball stage).
Remove from the heat and gradually add to gelatin. Beat on medium speed for 14 minutes. Add extract; beat 1 minute longer. Meanwhile, sprinkle 2 tablespoons confectioners’ sugar into a greased 13x9-in. pan.
With greased hands, spread marshmallow mixture into prepared pan. Top with 2 tablespoons confectioners’ sugar. Cover and cool at room temperature for 6 hours or overnight.
Cut 15 snowflakes with a greased 2-1/2-in. snowflake-shaped cookie cutter; toss in remaining confectioners’ sugar. If desired, gently press lollipop stick into each snowflake. Store in an airtight container in a cool, dry place.
