Preparation / Directions:
Oil a 3-quart Pyrex baking dish with vegetable oil. Line the dish with
lightweight aluminum foil, and lightly coat the foil with more oil.
In the bowl of an electric mixer, soften the gelatin with 3/4 cup water.
Place the sugar, corn syrup, 3/4 cup water, and the salt in a heavy
saucepan. Bring to a boil and cook over high heat until the syrup reaches
234 to 240F, or the soft-ball stage, on a candy thermometer.
With the whisk attachment of the mixer at full speed, beat the hot syrup
slowly into the gelatin until mixture is very stiff, about 15 minutes. Pour
the mixture into the foil-lined dish and smooth the top with an oiled
spatula. Allow the mixture to rest, uncovered, at room temperature 10 to 12
Using a fine sieve, sprinkle the confectioner's sugar onto a cutting board.
Turn the stiffened marshmallow mixture out onto the sugar, and using a
lightly oiled cookie cutter, cut into shapes. Be sure to dip the cut edges
of the marshmallows into confectioners' sugar to prevent stick