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

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.

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