| 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)
----------------------------------
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.
| 
