Tender Marshmallows

Directions

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