Maple Marshmallows

• 1 cup confectioners' sugar
• 2 cups firmly packed light brown sugar, divided
• 3 (1/4 ounce) envelops unflavored gelatin
• 1 cup water, divided
• 1 1/2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup maple syrup
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• Confectioners sugar, brown sugar

1.  Line a 13 x 9 inch pan with wax paper.  Sift 1/2 cup confectioners sugar over peper, and sprinkle with 1/4 cup brown sugar.  Set aside.

2.  Place gelatin and 1/2 cup water in the bowl of a heavy-duty stand mixer fitted with the whisk attachment.  Let stand for 10 minutes.

3.  In a large saucepan, brink remaining 1/2 cup water, sugar, 1 1/2 cups brown sugar, corn syrup, maple syrup, and salt to a boil over medium-high heat.  Cook for 1 minute and remove from heat.

4.  With mixer on low speed, add vanilla to gelatin mixture.  Slowly add hot sugar mixture.  Increase speed to high.  Beat until thick and increased in volume, approximately 10 minutes.

5.  Pour mixture into prepared pan.  Sift remaining 1/2 cup confectioners sugar over mixture, and sprinkle with remaining 1/4 cup brown sugar.  Let stand at room temperature for 4 hours.

6.  Cut marshmallows into 1- to 1 1/2 - inch squares.  Top the cut surfaces with additional confectioners sugar and brown sugar, if desired.  Store at room temperature in air tight container for up to 1 week.