A parade of bunnies and eggs -- what's not to love? These confections resemble the classics we know so well, but ours are fresher, softer, much more delicious -- and customizable.Make separate sheets in different colors.
Coat a 9 1/2-by-13-inch rimmed baking sheet with cooking spray,and dust with confectioners' sugar, tapping out excess. Sprinklegelatin over cold water in the bowl of a mixer. Let stand for 5 minutes to soften.
Meanwhile, heat granulated sugar and room-temperature water in a saucepan over medium-high heat, stirring, until sugar dissolves. Wash down sides of pan with a wet pastry brush. Cook until syrup reaches 238 degrees on a candy thermometer. Stir syrup into softened gelatin, and keep stirring for a few minutes to cool. Whisk on medium-high speed until soft peaks form, 8 to 10 minutes. Whisk in vanilla. Spread mixture into baking sheet using an offset spatula; sprinkle with sanding sugar. Let stand for 1 hour to set.
Cut out marshmallows using your favorite Easter cookie cutters (wipe cutters clean between each cut), and roll cut sides in sanding sugar to coat.