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  • Canola or corn oil
  • 1 1/2 cups (375 ml) sugar
  • 1/3 cup (75 ml) hot water
  • 1 teaspoon (5 ml) vanilla extract
  • 5 teaspoons (25 ml) gelatin
  • 1/2 cup (125 ml) cold water
  • 3 tablespoons (45 ml) icing sugar
  • 1 tablespoon (15 ml) cornstarch
  • Preparation
  • Line a 33 x 23-cm (13 x 9-inch) pan with plastic wrap and oil it thoroughly with your hands. It is important to oil the entire surface of the pan.
  • In a bowl, combine the sugar and hot water. Add the vanilla.
  • In another bowl, sprinkle the gelatin over the cold water and let bloom for 5 minutes. Melt the gelatin in the microwave oven. Add to the sugar mixture.
  • Beat for about 10 minutes with an electric mixer, until it has the texture of soft meringue. Spread in the pan and let the marshmallow set overnight.
  • In a plate, combine the icing sugar and cornstarch. Cut the marshmallow into cubes and roll in the icing sugar mixture. Store at room temperature.
  • Description
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