40 min, plus chilling
COOK TIME 10 min
Gluten-free nonstick cooking spray
¼ cup confectioners’ sugar, plus more for
Four ¼-ounce packets unflavored gelatin
1 cup cold water
Coat a 13-by-9-inch metal pan with nonstick cooking spray and
dust the bottom and sides with confectioners’ sugar. In the bowl
of a standing mixer fitted with the whisk attachment, combine the
gelatin with ½ cup cold water. Let stand until gelatin dissolves.
In a large saucepan over medium heat, combine the remaining
½ cup cold water with the granulated sugar, corn syrup and salt.
Cook until the sugar is dissolved. Continue to cook until a candy
thermometer registers 245°, about 10 minutes. Remove the pan
from the heat. Add the hot sugar mixture to the gelatin mixture.
Using the standing mixer, beat the egg whites until stiff peaks
form. With the mixer on low speed, slowly stream the hot sugar
mixture into the egg whites until combined, then increase the speed
to high. Continue to whisk until thickened and white, about 10
minutes. When the bowl is cool to the touch, add the vanilla and a
few drops of food coloring, if using. Whisk until combined.
Using a spatula greased with cooking spray, spread the
marshmallow mixture evenly into the prepared pan. Dust with
confectioners’ sugar. Chill uncovered until firm, at least 3 hours.
Grease cookie cutters with cooking spray and press into the
chilled marshmallow. Carefully remove the cut shapes and blot
lightly with a damp paper towel. Roll in decorating sugar and place
on a wire rack to dry for 5 minutes. Store in an airtight container
for up to 3 weeks.