Ingredients
Confectioners’ sugar2 cups cold water, divided4 envelopes unflavored gelatin4 cups sugar1/8 teaspoon salt2 teaspoons vanilla extractCOATING:1 cup confectioners’ sugar1/4 cup cornstarch
Preparation
Generously dust a 13x9-in. pan with confectioners’ sugar. In a large bowl, sprinkle gelatin over 3/4 cup cold water.
In a large heavy saucepan, combine sugar, salt and remaining water. Bring to a boil over medium heat, stirring occasionally. Cook, covered, 3 minutes. Uncover; cook, without stirring, over medium-high heat until a candy thermometer reads 248° (firm-ball stage). Remove from heat and slowly add to gelatin mixture, beating on low speed until incorporated. Add vanilla; beat on medium until thick and doubled in volume, about 10 minutes.
Spread into prepared pan. Let stand, covered, at room temperature 6 hours or overnight.
Using a knife coated with cooking spray, cut into 1-in. squares. In a large bowl, combine confectioners’ sugar and cornstarch. Add marshmallows in batches; toss to coat. Store in airtight containers in a cool, dry place.
