2/3 cup water, divided in half
3 (1/4oz) envelopes unflavoured gelatin (or two packets of 1 tablespoon each)
1 cup granulated sugar
1 cup light corn syrup
pinch kosher salt
1 teaspoon vanilla extract
1 cup icing sugar, for dusting
Spray the inside of an 8 x 8″ pan with vegetable oil (I used a 9 x 13″ pan and it worked out fine). Generously coat this with icing sugar and set aside. I took the added precaution of laying waxed paper in the bottom to make removal easier.
Spread the mixture into the prepared pan using a lightly oiled spatula. With wet hands (and I mean SOAKING), press the batter evenly into the corners and smooth the surface. Allow to sit for about an hour, or until the mixture is firm and cool.
Sift the icing sugar into a bowl. Toss each marshmallow in the icing sugar until completely coated.
Alternatively, you can also toss the marshmallows in unsweetened cocoa (my favourite) or toasted coconut. You can also fold things into the marshmallow batter (like chocolate chips, dried cranberries, etc.) before you spread it into the pan.
Store the marshmallows in a single layer or in layers separated by waxed paper in an airtight container for up to a month.That wasn’t that hard, was it? These were quite popular at the hockey team bake sale.