Ingredients Jump to Instructions ↓

  1. 1/4 c Cornstarch

  2. 1/3 c Icing sugar

  3. -(or pref,powdered - Vanilla Sugar) 1 Gelatin;unflav

  4. 1 envelope

  5. 1/3 c -Water

  6. 2/3 c Sugar; granulated

  7. 1/2 c Light corn syrup

  8. 1 pn -Salt

  9. 1 ts Vanilla extract

  10. 8X8 inch square baking pan and sprinkle one tbs cornstarch and sugar mixture into it. Tilt pan in all directions to coat sides as well as bottom. Leave any excess in pan. Sprinkle gelatin over water in a small saucepan and let soak for 5 minutes. Add granulated sugar and stir over moderately low heat until dissolved. In a large bowl of an electric mixer, combine gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed until peaks form. Spread fluffy mixture into prepared pan and smooth top. Leave for two hours or until set. With wet knife, cup marshmallow mixture into quarters and loosen around edges. Cut each quarter into nine pieces and roll each in starch and sugar. Place marshmallows on cake rack covered in paper towels and let stand overnight to dry surface slightly. Store in airtight container. Marshmallows will keep for a month. MAKES:

  11. 3 Dozen


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