4 pkts. Knox unflavored gelatin
1/2 c. cold water

2 cups sugar
½ cup light corn syrup
1/2 c. hot water

2 large egg whites at room temperature
1 pinch cream of tarter
small pinch of salt

1 tsp vanilla
1 TBL corn starch

Flavorless vegetable oil for oiling pan
Confectioner’s sugar


Directions:
Oil and heavily sugar the bottom and sides a 9x13 or 1/2 sheet baking pan

In a bowl sprinkle gelatin over ½ cup cold water and let soften for 15 minutes.

In a heavy 2 qt saucepan, combine granulated sugar, corn syrup,and ½ cup hot water. Cook the mixture over moderate heat stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until sugar is dissolved, and boil it, undisturbed, until a candy thermometer registers 240 F. Remove the pan from the heat and add the gelatin mixture.

Transfer the mixture to a bowl and with an electric mixer beat until it is white and fluffy.

In another bowl beat the egg whites with cream of tartar and a pinch of salt until they hold stiff peaks, add them to the gelatin mixture beating in the mixture until it is thick and begins to be somewhat stringy. Beat in the vanilla and cornstarch and pour the mixture into the prepared pan and let dry uncovered.

Run a knife around the edge of the pan and invert the candy onto a cutting surface. (I am able to pull it away from the edge of the pan with my fingers and peel it out in one big piece, working carefully not to tear it.) Cut the candy into 1 inch squares with a pizza cutter or sharp knife, dredge the marshmallows in confectioner sugar, shaking off the excess, and store airtight. Makes 1 ½ pounds

*Gelatin can be bloomed in a stand-mixer bowl but must be broken up before the candy syrup is added to ensure the gelatin completely dissolves. Candy syrup can then be poured into the bowl for beating. If you have a second set of hands or are using the stand mixer, beat the eggs at the same time as the candy. If not, beat the eggs as late in the syrup boiling stage as possible.