Springy, Fluffy Vanilla Bean Marshmallows

1. Oil bottom and sides of a 13″ x 9″ x 2″ rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

2. In a large heatproof bowl, sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

3. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring until sugar is dissolved. Increase heat to medium and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Note: I don’t have a candy thermometer, so I just cooked it for 12 minutes. Turned out fine. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

4. With an electric mixer (I used a hand-held) beat mixture on high speed until white, thick, and nearly tripled in volume, about 8 to 10 minutes. (If you’re using a stand mixer, this will take less time — approximately 6 minutes.)

5. In separate medium bowl (with separate beaters), beat egg whites until the whites just hold stiff peaks. Then beat whites and vanilla bean scrapings into the sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioner’s sugar evenly over top. Let marshmallows rest uncovered at room temperature for at least three hours before cutting.

6. Run a thin, sharp knife around the pan, loosening the marshmallow. Carefully invert the pan over a cutting board, and using your fingers, start to pull the marshmallow away from the corner of the pan. Work your way across until the entire marshmallow is released from the pan and is on the cutting board.

7. Using a greased pizza wheel, cut marshmallow into 1-inch cubes (or try to, anyway — mine are definitely off!). Return cut marshmallows to the pan and toss with an additional 1/4 cup of sifted confectioner’s sugar until well coated. Store marshmallows in a sealed container for up to one week.