Tender Marshmallows

• 2 envelopes unflavored gelatin
• 1/2 c. cold water
• 3/4 c. hot water
• 1 c. light corn syrup, divided
• 2 c. granulated sugar
• 1 tsp. vanilla
• 1/2 c. powdered sugar

1. Lightly butter a 9-inch square baking pan; set aside.
2. In a small bowl, combine gelatin and cold water.
3. Stir with a spoon until very thick.
4. Allow to stand 5 minutes.
5. In 2-quart saucepan, combine hot water, 1/2 cup corn syrup and sugar.
6. Place over high heat and stir with wooden spoon until mixture comes to a boil.
7. If sugar crystals are present, wash off with wet pastry brush.
8. Cook to 238u0b0 or soft-ball stage.
9. Remove from heat and stir in remaining corn syrup.
10. Pour into medium bowl and mix at high speed, adding gelatin mixture 1 tablespoon at a time.
11. Continue until candy is thick and has cooled to lukewarm, about 10 minutes.
12. Stir in vanilla.
13. Pour into prepared pan.
14. Cool 3 hours or until marshmallow is firm enough to cut.
15. Using knife dipped in hot water, cut marshmallows into pieces about 1 3/4-inch square.
16. Roll cut marshmallows in powdered sugar to prevent sticking.
17. Makes about 25 pieces.

unflavored gelatin, cold water, hot water, light corn syrup, sugar, vanilla, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=410527 (may not work)