Tender Marshmallows

1. 1

   Lightly butter a 9-inch square baking pan; set aside.

2. 2

   In a small bowl, combine gelatin and cold water.

3. 3

   Stir with a spoon until very thick.

4. 4

   Allow to stand 5 minutes.

5. 5

   In 2-quart saucepan, combine hot water, 1/2 cup corn syrup and sugar.

6. 6

   Place over high heat and stir with wooden spoon until mixture comes to a boil.

7. 7

   If sugar crystals are present, wash off with wet pastry brush.

8. 8

   Cook to 238u00b0 or soft-ball stage.

9. 9

   Remove from heat and stir in remaining corn syrup.

10. 10

    Pour into medium bowl and mix at high speed, adding gelatin mixture 1 tablespoon at a time.

11. 11

    Continue until candy is thick and has cooled to lukewarm, about 10 minutes.

12. 12

    Stir in vanilla.

13. 13

    Pour into prepared pan.

14. 14

    Cool 3 hours or until marshmallow is firm enough to cut.

15. 15

    Using knife dipped in hot water, cut marshmallows into pieces about 1 3/4-inch square.

16. 16

    Roll cut marshmallows in powdered sugar to prevent sticking.

* Per serving · 4 servings · Values may vary.

No additional tips available.