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Marshmallows

Yield about 12 1/2 dozen

Ingredients

  • 4 cups sugar
  • 1 3/4 cups water, divided
  • 4 envelopes unflavored gelatin
  • 1 tablespoon vanilla extract
  • 1/2 cup powdered sugar
  • 1/2 cup cornstarch

How to Make It

  1. Combine 4 cups sugar and 1 cup water in a 3-quart saucepan; stir well. Cover and let stand 30 minutes.

  2. Combine gelatin and remaining water in a large mixing bowl; let stand 30 minutes.

  3. 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°).

  4. 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.

  5. 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.

  6. 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