Preparation / Directions:
Combine the gelatin and cold water in a large mixing bowl. Let the mixture
stand while preparing the sugar syrup.
Lightly oil a two-quart saucepan. Combine the sugar, corn syrup, and
three-quarters of a cup of water in the saucepan. Cook over medium heat,
stirring constantly, until the sugar dissolves. Cover, and bring to a boil.
Remove the cover as soon as the mixture boils; cook, without stirring, to
245 F. (firm ball stage). Remove from the heat. Pour the hot syrup slowly
into the softened gelatin, combining with a mixer. The entire process should
take 15 minutes. Add the vanilla at the very end of the beating process. At
this point the marshmallow mixture should be very light and fluffy.
Lightly oil an 8"x8"x2" pan. Sprinkle half the confectioners' sugar-
cornstarch mixture over the bottom; pour the marshmallow mixture over this.
Chill overnight in the refrigerator.
When you are ready to cut the marshmallows, sprinkle the rest of the
confectioner's sugar-cornstarch mixture over the top of the marshmallow.
Lift the entire piece out of the pan onto a cutting board. Use very sharp
scissors, dipped into cold water periodically, to cut the marsh- mallow into
one-inch square pieces. Roll pieces in the confectioners' sugar-cornstarch
mixture; there will be enough left in the bottom of the pan for this step.
Let the marshmallows dry on a cooling rack for an hour or two. Store in an
airtight container. The marshmallows will stay moist at least three weeks.
This recipe makes 64 one-inch marshmallows or 128 half-inch marshma