You only have to make marshmallows once to see how ridiculously easy they are to create. You'll be tempted to keep that fact to yourself, though, when your friends freak out over them. Go ahead, let them think you spent the day making these tender, airy squares of fluff, when it really only takes about 15 minutes of fun in the kitchen. To avoid stickiness, try to make marshmallows on a dry day.

　　

Ingredients

64 marshmallows

　　Vegetable oil for brushing pan

　　1 cup water, divided

　　3 (1/4-ounce) envelopes unflavored gelatin

　　1 1/2 cups sugar

　　1 cup light corn syrup

　　1/4 teaspoon salt

　　2 teaspoons vanilla extract

　　About 1 cup confectioners' sugar for coating marshmallows

　　Equipment: A 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer

　　

Step 1

Brush bottom and sides of metal pan with some vegetable oil.

　　

Step 2

Put 1/2 cup water in bowl of stand mixer and sprinkle gelatin over it. Stir it briefly to make sure all the gelatin is in contact with water and let it soften while making the syrup.

　　

Step 3

Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved, then bring to a boil over medium heat, without stirring.

　　

Step 4

Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.

　　

Step 5

With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick and the mixture forms a thick ribbon when beater is lifted, about 5 minutes. Beat in vanilla.

　　

Step 6

Scrape marshmallow into pan (it will be very sticky) and spread evenly with dampened fingertips to smooth the top. Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours.

　　

Step 7

Using a sieve, dust a cutting board with confectioners' sugar. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Dust top with confectioners' sugar. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares.

　　

Step 8

Coat marshmallows, one at a time, in confectioners' sugar, shaking off excess.

　　Cooks' Note:

　　Marshmallow squares keep, layered between sheets of wax paper or parchment paper in an airtight container, in a dry place at cool room temperature 1 month.