From: Citrio Cafe/ Citrio Catering & Provisions Co., Newton Highlands, MA. Yield: 6 servings.
6 sheets gelatin, soaked in large bowl of cold water
6 Tbsp. water
1½ cups sugar
1½ cups light corn syrup
3 egg whites
1½ Tbsp. vanilla extract
Line a 9" × 13" pan with parchment paper. Grease paper and dust with confectioner's sugar. Set aside. Soak the sheet gelatin in large bowl of water and set aside.
Combine the 6 Tbsp. water, sugar and corn syrup in a heavy saucepan and cook to 240°F. When syrup is close to desired temperature, start beating egg whites in a clean bowl. Egg whites should be stiff when syrup has reached proper temperature. Working quickly with the egg whites still mixing, gradually pour the hot syrup into whites. Immediately squeeze the water from gelatin and add gelatin to egg white mixture. Add vanilla. Continue beating until mixture cools and is very fluffy. Transfer mixture to the prepared pan. Let sit at room temperature overnight. Sift confectioner's sugar over the top. Remove from pan and peel off the paper. Cut into squares with a wet knife.