Marshmallows

2 cups granulated sugar

3/4 cups hot water

1 cup light corn syrup

2 teaspoons vanilla

2 tablespoons plain gelatin

1/2 cup cold water

A few drops of food coloring

Combine gelatin with 1/2 cup cold water, stirring until very thick. Let stand 5 minutes or longer.

In a 2-quart saucepan, combine the sugar, 3/4 cup hot water and 1/2 cup of syrup. Blend well,

and cook over high flame to 238° or 240°F, lowering heat toward end of cooking. Remove from

stove, and at once add the other 1/2 cup of syrup. Stir gently and pour batch into an 8 or 9 inch

heatproof bowl.

With electric mixer at high speed start beating candy and add gelatin mixture about a tablespoonful

at a time. Continue to beat for about 10 minutes or until marshmallow is heavy, snowy white, and

lukewarm. Vanilla and coloring should be added before it is fully beaten. For a green color, omit

vanilla and add a teaspoon of peppermint and a little green food coloring. Strawberry or raspberry

flavoring may be added with red coloring.

When marshmallow is heavy and lukewarm, pour at once into two 7-inch square pans lightly greased

with 1/8 teaspoon butter. Store in a cold room or refrigerator for several hours or until firm enough

to cut. Sprinkle top with sifted confectioners' sugar, loosen sides with a spatula, and turn onto a board

or table covered with waxed paper. Sprinkle entire surface with sifted confectioners' sugar, and with a

lightly greased knife cut candy into desired size pieces. Roll all cut sides into confectioners' sugar

to prevent stickiness. Makes about 2 pounds.

(from Antoinette Pope School Candy Book)

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This is a quick and easy candy that can me made at just about the last few days before the holiday.

They are delicious plain or coated with bittersweet or milk chocolate.