(yields about 40 )
2 1/2 TBS unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 TBS vanilla extract
confectioners' sugar for dusting
Combine gelatin and 1/2 cup cold water in a bowl of an electric mixer with whisk attachment. Let stand 30 minutes.
Combine granulated sugar, corn syrup, salt and 1/2 water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into softened gelatin. Increase speed to high; beat until the mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.