Line bottom and sides of 13x9 inch pan with waxed
paper. Dust with corn starch. In small bowl,
sprinkle gelatin over 1/3 cup cold water. Stir,
allow to soften.
In medium saucepan, combine sugar and 1/3 cup water,
bring to a boil, stirring constantly, until sugar is
dissolved. Wash down sides of pan with small pastry
brush dipped in water. Bringing to a boil again for
1 to 2 minutes. Remove from heat.
Pour into large mixer bowl. Add corn syrup and
softened gelatin. Stir until gelatin is dissolved.
Beat at medium speed for 20 to 25 minutes or until
stiff peaks form. Stir in vanilla. Pour evenly in
prepared pan. Let stand overnight in a cool place.
Carefully invert onto cookie sheet covered with
waxed paper. Using hot, wet knife, cut into 1-inch
squares.
In small bowl, combine powdered sugar and
cornstarch. Blend well. Dip cut sides and bottoms of
marshmallows into sugar, cornstarch mixture. Store
loosely covered, making sure sides of marshmallows
do not touch.
Originally Submitted
9/4/2011
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