- Vegetable Cooking Spray
- 1 Tblspoon Confectioner's Sugar
- 2 envelopes Gelatin (1 Tblspoon + 1.5 Teaspoons
- 2/3 Cup Cold Water, Plus 1/2 cup room temperature
- 2 cups Granulated Sugar
- 1/2 Teaspoon Pure Vanilla Extract
- Fine Colored Sanding Sugar for Sprinkling and Rolling
Commercial sanding sugar can be expensive, so make your own by adding food coloring to granulated sugar and mixing well with your fingers. (I used McCormick’s Neon! colors.) Be sure to spread the warm marshmallow mixture as smoothly as possible on a baking sheet. I didn’t, and the treats were lumpy.
Coat a 9 1/2-by-13-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 degrees 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 to 10 minutes. Whisk in vanilla. Spread mixture into baking sheet using an offset spatula; sprinkle with sanding sugar. Let stand 1 hour to set.
Cut out marshmallows using your favorite Easter cookie cutters (wipe cutters clean between each cut), and roll cut sides in sanding sugar to coat.
Marshmallows can be stored in an airtight container at room temperature overnight. Makes about 2 dozen treats, depending on the size of the cutters.