Ingredients:
4 TB unflavored gelatin
2 cups sugar
1 TB light corn syrup
2 egg whites, room temperature
1 TB vanilla extract
1/2 cup confectioners' sugar
1 cup potato starch
Directions:
Prepare candy molds by making sure they are perfectly clean and dry. Spray them lightly with cooking spray, then sprinkle them with colored sugar to coat. Or, line a 9 by 13 pan with a piece of plastic wrap large enough to cover the bottom and sides and overhang the edges to act as handles. Spray the wrap with cooking spray so it can be easily removed from the finished marshmallow. Sprinkle colored sugar over the surface.
Combine gelatin with 3/4 cup water in a small bowl and let dissolve. Be sure the gelatin dissolves entirely and does not turn spongy. If necessary, heat in the microwave or over a stove to keep it liquid while you prepare the rest of the recipe.
Combine sugar, corn syrup, and 1 cup of water in a large saucepan and cook over medium heat until the sugar is completely dissolved. Continue cooking without stirring until the mixture to come to a boil.
Continue cooking until mixture reaches 260°F, hard-ball stage. While the mixture is cooking, prepare egg whites. Place them in the bowl of a stand mixer fitted with the whisk attachment. When the sugar syrup reaches 245°F, begin whipping the egg whites on medium high speed until they form firm peaks. Do not overwhip.
When the sugar syrup has reached 260°F, remove from heat. Pour in the fully dissolved gelatin mixture into the saucepan and swirl to incorporate.
With the stand mixer running on low, pour the sugar syrup in a slow, steady stream into the egg whites; pour down the side of the bowl to avoid having hot syrup spatter out.
Once all the syrup is added, turn the mixer up to high speed and whip for about 3 to 5 minutes until the mixture is very thick and glossy white.
Add vanilla extract and mix to incorporate.
Spoon the mixture into prepared molds and smooth off the tops with an offset spatula. Or, use a rubber spatula to scrape the marshmallow into the prepared pan. Smooth out the top and let the pan sit for a couple hours at room temperature to let the marshmallow set.
After the marshmallows have set, unmold them and fit the halves together to form 3-D shapes. Roll them in more colored sugar to coat.
Or, if you've made a pan of marshmallow, combine the confectioners’ sugar and potato starch into a bowl. Sprinkle some of the mixture over a clean counter. Turn out the marshmallow onto the surface, and dust the surface and sides liberally with more of the mixture to prevent sticking. Using a sharp chef’s knife, cut the marshmallow into cubes. Run the knife under hot water and wipe clean between cuts to prevent sticking and to keep the cut edges neat.
Roll the marshmallows in the mixture to coat all over.
