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Light as Snow Marshmallows

DIRECTIONS

Combine gelatin with 1/2 cup ice water in a bowl. Set aside.
Spray 9x13-inch baking dish with nonstick cooking spray. Place parchment paper in pan and spray paper. Sift 1/4 cup powdered sugar to evenly coat insides of pan.
In small saucepan, combine remaining 3/4 cup ice water, granulated sugar, corn syrup and salt. Place over medium to high heat and cook for approximately 7 to 8 minutes until temperature reaches 240°F on candy thermometer.
Using mixer on low speed, beat gelatin mixture for 1 to 2 minutes as you pour in the hot liquid. Slowly increase speed to high, and continue to beat for 10 to 12 minutes with a hand mixer (6 to 8 minutes using a stand mixer with whip attachment). Mixture will be very thick. Add extract and food coloring. Mix additional minute.
Pour into prepared pan. Sift 1/4 cup powdered sugar over top. Place additional sheet of parchment paper on top of marshmallow. Refrigerate for 4 hours, or at room temperature for 8 hours, and allow to dry.
Remove dry marshmallow sheet from pan using bottom sheet of parchment paper and place on cutting board. Cut into 1-inch squares using a pizza cutter wheel or sharp knife dusted with powdered sugar. Coat cut marshmallows in remaining powdered sugar to prevent sticking. Store in airtight container for up to 3 weeks.
Decorating Ideas: Dip marshmallows into melted white or milk chocolate. Then add your favorite toppings, such as sprinkles, crushed candy canes or crushed nuts before chocolate sets.