Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 Packages Gelatin, unflavored

  3. 1/2 Cup Water, cold

  4. 2 Cup Sugar

  5. 3/4 Cup Corn syrup, light

  6. 3/4 Cup Water

  7. 2 Teaspoon Vanilla

  8. 1/4 Cup Sugar, confectioners mixed with

  9. 1/4 Cup Cornstarch

Instructions Jump to Ingredients ↑

  1. Combine the gelatin and cold water in a large mixing bowl. Let the mixturestand while preparing the sugar syrup.

  2. Lightly oil a two-quart saucepan. Combine the sugar, corn syrup, andthree-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.

  3. Remove the cover as soon as the mixture boils; cook, without stirring, to245 F. (firm ball stage). Remove from the heat. Pour the hot syrup slowlyinto the softened gelatin, combining with a mixer. The entire process shouldtake 15 minutes. Add the vanilla at the very end of the beating process. Atthis point the marshmallow mixture should be very light and fluffy.

  4. Lightly oil an 8"x8"x2" pan. Sprinkle half the confectioners' sugar-

  5. cornstarch mixture over the bottom; pour the marshmallow mixture over this.

  6. Chill overnight in the refrigerator.

  7. When you are ready to cut the marshmallows, sprinkle the rest of theconfectioner's sugar-cornstarch mixture over the top of the marshmallow.

  8. Lift the entire piece out of the pan onto a cutting board. Use very sharpscissors, dipped into cold water periodically, to cut the marsh- mallow intoone-inch square pieces. Roll pieces in the confectioners' sugar-cornstarchmixture; there will be enough left in the bottom of the pan for this step.

  9. Let the marshmallows dry on a cooling rack for an hour or two. Store in anairtight container. The marshmallows will stay moist at least three weeks.

  10. This recipe makes 64 one-inch marshmallows or 128 half-inch marshma


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