Marshmallows

1. 1

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

2. 2

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

3. 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 (244u00b0).

4. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.