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Marshmallow Snowflakes

Ingredients: 2 envelopes unflavored gelatin 12 229/442 Ounce(s) sugar 2/3 Cup(s) light corn syrup 217/10000 Ounce(s) salt 1 Teaspoon(s) vanilla extract 1 cooking spray Directions: Coat a 12x17 inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes. Place sugar, corn syrup, salt and 1/3 cup wate rin a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238F (soft ball stage) on a candy thermometer, about 5 minutes. With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine. Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight. Coat a 1-2 inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week. Contributor: Martha Stewart Living December 2003 p188
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