Summer kitchen activities 101.
3 envelopes powdered unflavored gelatin2 teaspoons pure vanilla extractPastry brush; 1 square baking pan; small, fine-mesh sieve; 4 1/2-quart or larger stand mixer fitted with the whisk attachment; candy thermometerBrush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess.
In a heavy 3- to 4-quart saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling , without stirring, until the thermometer registers 240°F . Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly.
Scrape the marshmallow into the prepared pan and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
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