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.

My experience with the commercial marshmallows is that they have a sort of bitter after-taste, so tried making my own.

At Easter time I made chocolate covered egg shaped marshmallows, and my children loved them (so did I). The way that I did it was fill a shallow pan (with sides) with plain flour, deep enough to accommodate 1/2 of a regular small egg, making indentations in the flour. While the marshmallow was still pourable I filled the indentations and cooled everything in the fridge. Of course, a very light coating will cling to the candy...but not enough to be noticable or to taste. Then dipped them into milk chocolate. Let dry on waxed paper.

Ann