• 2 1/2 tablespoons unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 1/4 teaspoons salt
  • 2 tablespoons pure vanilla extract
  • confectioners sugar for dusting


  1. Combine gelatin and half cup cold water in the bowl of an electric mixer with whisk attachment and let stand for half hour. Combine granulated sugar, corn syrup, salt and 1/2 cup water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals. Clip on candy thermometer, raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm ball stage). IMMEDIATELY remove pan from heat. With mixer on low speed, slowly and carefully add syrup to softened gelatin. Increase speed to high, beat until mixture is very thick and white and has almost tripled in volume, about fifteen minutes. Add vanilla, beat to incorporate. Generously dust and 8x12 inch pan with confectioners sugar. Pour marshmallow mixture into pan. Dust with confectioners sugar, let stand overnight, uncovered.