Emily's Famous Marshmallows

Dust a 9x9 inch square dish generously with confectioners' sugar.

In a small saucepan over medium-high heat stir together white sugar corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C) or until a small amount of syrup dropped into cold water forms a rigid ball.

While syrup is heating place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.

In a separate bowl whip egg whites to soft peaks. Continue to beat pouring syrup mixture into egg whites in a thin stream until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.