Oil a 3 quart Pyrex baking dish with vegetable oil. Line the dish with lightweight aluminum foil, and lightly coat foil with more oil.

In the bowl of an electric mixer, soften the gelatin with 3/4 cup water.

Place the sugar, corn syrup, 3/4 cup water, and the salt in a heavy saucepan. Bring to boil and cook over high heat until the syrup reaches 234 to 240F, or the soft ball stage, on a candy thermometer.

With the whisk attachment of the mixer at full speed, beat the hot syrup slowly into the gelatin until mixure is very stiff, about 15 minutes. Pour the mixture into the foil-lined dish and smooth the top with an oiled spatula. Allow the mixture to rest, uncovered, at room temperature 10 to 12 hours.

Using a fine sieve, sprinkle the confectioner's sugar onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar, and using a lightly oiled cookie cutter, cut into shapes. Be sure to dip the cut edges of the marshmallows into the confectioner's sugar to prevent sticking.

days of their making.