Emily'S Famous Marshmallows

• 1 cup confectioners' sugar for dusting
• 2 cups white sugar
• 1 tablespoon light corn syrup
• 1 1/4 cups water, divided
• 4 tablespoons unflavored gelatin
• 2 egg whites
• 1 teaspoon vanilla extract

1. Dust a 9x9 inch square dish generously with confectioners' sugar.
2. In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
3. While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.
4. In a separate bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.

sugar, white sugar, light corn syrup, water, unflavored gelatin, egg whites, vanilla

Taken from www.allrecipes.com/recipe/24072/emilys-famous-marshmallows/ (may not work)