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Basic Recipe For Marshmallows

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BASIC RECIPE FOR MARSHMALLOWS
 Categories: Snacks
      Yield: 1 Batch
 
      2 pk Gelatin, unflavored
    1/2 c  ;Water, cold
      2 c  Sugar
    3/4 c  Corn syrup, light
    3/4 c  ;Water
      2 ts Vanilla
    1/4 c  Sugar, confectioners;
           -mixed with
    1/4 c  Cornstarch
 
  Combine the gelatin and cold water in a large mixing bowl.  Let the
  mixture stand while preparing the sugar syrup.
  
  Lightly oil a two-quart saucepan.  Combine the sugar, corn syrup, and
  three-quarters of a cup of water in the saucepan.  Cook over medium
  heat, stirring constantly, until the sugar dissolves.  Cover, and
  bring to a boil.  Remove the cover as soon as the mixture boils;
  cook, without stirring, to 245 F. (firm ball stage).  Remove from the
  heat. Pour the hot syrup slowly into the softened gelatin, combining
  with a mixer. The entire process should take 15 minutes. Add the
  vanilla at the very end of the beating process.  At this point the
  marshmallow mixture should be very light and fluffy.
  
  Lightly oil an 8"x8"x2" pan.  Sprinkle half the confectioners' sugar-
  cornstarch mixture over the bottom; pour the marshmallow mixture over
  this. Chill overnight in the refrigerator.
  
  When you are ready to cut the marshmallows, sprinkle the rest of the
  confectioner's sugar-cornstarch mixture over the top of the
  marshmallow. Lift the entire piece out of the pan onto a cutting
  board. Use very sharp scissors, dipped into cold water periodically,
  to cut the marsh- mallow into one-inch square pieces.  Roll pieces in
  the confectioners' sugar-cornstarch mixture; there will be enough
  left in the bottom of the pan for this step.  Let the marshmallows
  dry on a cooling rack for an hour or two.  Store in an airtight
  container. The marshmallows will stay moist at least three weeks.
  
  This recipe makes 64 one-inch marshmallows or 128 half-inch
  marshmallows.
  
                               Sara 
 
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