Ingredients:
- Vegetable oil cooking spray
- 1 tablespoon confectioners’ sugar
- 2 (¼ ounce) envelopes gelatin
- 2/3 cup cold water
- ½ cup room temperature water
- 2 cups granulated sugar
- ½ teaspoon pure vanilla extract
- Fine colored sanding sugar (for sprinkling and rolling)
Directions
Coat a 9½x13 inch rimmed baking sheet with cooking spray, and dust with confectioners’ sugar, tapping out excess. Sprinkle gelatin over cold water in the bowl of a mixer. Let stand for 5 minutes to soften.
Meanwhile, heat granulated sugar and room-temperature water in a saucepan over medium-high heat, stirring, until sugar dissolves. Wash down sides of pan with a wet pastry brush. Cook until syrup reaches 238° F on a candy thermometer. Stir syrup into softened gelatin, and keep stirring for a few minutes to cool. Whisk on medium-high speed until soft peaks form, 8-10 minutes. Whisk in vanilla. Spread mixture into baking sheet using an offset spatula; sprinkle with sanding sugar. Let stand for 1 hour to set.
Cut out marshmallows using your favorite spring cookie cutters (wipe cutters clean between each cut), and roll cut sides in sanding sugar to coat.