Combine 4 cups sugar and 1 cup water in a 3-quart saucepan; stir well. Cover and let stand 30 minutes.
Combine gelatin and remaining water in a large mixing bowl; let stand 30 minutes.
Cook sugar and water over medium heat, stirring until mixture comes to a boil. Wash off sugar crystals from sides of pan, using a brush dipped in cold water. Continue to cook, without stirring, until mixture reaches firm ball stage (244°).
Pour hot syrup in a thin stream over gelatin mixture, beating constantly at high speed of an electric mixer. Continue beating 30 minutes; beat in vanilla.
Sift together powdered sugar and cornstarch in a 15- x 10- x 1-inch jellyroll pan. Spread marshmallow mixture evenly in pan. Let dry at least 12 hours.
Turn candy out onto waxed paper. Cut into 1-inch squares or circles, rolling marshmallows in excess powdered sugar mixture. Store in airtight containers.
Oxmoor House Homestyle Recipes
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