Basic Marshmallows

1-3/4 cups granulated sugar

1-1/4 cups plus 2 tablespoons water, divided

1 cup light corn syrup

3 (1/4-ounce) envelopes unflavored gelatin

1 tablespoon vanilla

1 cup (about) powdered sugar, and more for dusting

1/2 cup (about) cornstarch

Lightly oil a 9- by 13-inch pan and sprinkle it with a little powdered sugar. In a saucepan, combine the granulated sugar, 3/4 cup plus 2 tablespoons of water and the corn syrup. Stir gently, just to wet all the sugar. Cover and bring to a boil without further stirring. Uncover, clip a candy thermometer to the side of the pan and heat without stirring to 240 degrees.

When the syrup has started to boil, put the remaining 1/2 cup of cold water in the large bowl of an electric mixer and sprinkle the gelatin over it, stir to wet any lumps of gelatin and let it soften at least a minute.

Slowly pour the 240-degree syrup into the gelatin mixture, beating it in at low speed. (Be sure to see hints about pouring the hot syrup). Once all the syrup has been added, increase the mixer speed to high and beat, scraping the bowl frequently. When the mixture becomes opaque and begins to thicken, add the vanilla.

Continue beating at high speed, scraping frequently and stopping occasionally to check the thickness of the mixture (see hints). When it is properly thickened, pour and scrape it into the prepared pan, and set it aside 2 hours or more, until it is fully cooled.

Run a table knife around all four sides to loosen. Sift a little powdered sugar over the top, and also over a sheet of waxed paper on the countertop. Invert the pan onto the paper, slap it on the bottom and lift one side of the pan. If the marshmallow isn't easing itself out, pry at a corner with a table knife, working along and under until it starts to come out.

Dust what's now the top with a little more powdered sugar. Combine the cup of powdered sugar and 1/2 cup of cornstarch in a shallow bowl. Oil a knife (or, better, a pizza cutter or kitchen shears) and slice the marshmallow crosswise into 10 strips, cleaning and re-oiling the cutter as needed. Cut one strip into 8 pieces, and toss them in the powdered-sugar mixture to coat all sides, then shake off excess in a sieve or colander. Repeat with remaining strips. Store wrapped or covered.

Nutrition information per serving (2 marshmallows):

Calories 77, Fat 0 g, Sodium 11 mg, Carbohydrates 20 g, Including sat. fat 0 g, Calcium 1 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1 other carb. exch.