Marshmallows - cooking recipe

Ingredients

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

Preparation

Lightly butter a 9-inch square pan.
Set aside.
In a small bowl, combine gelatin and cold water.
Stir with a spoon until very thick.
Allow to stand 5 minutes.
In a 2-quart saucepan, combine hot water, 1/2 cup corn syrup and 2 cups granulated sugar.
Place over high heat and stir with a wooden spoon until mixture comes to a boil.
Cook to 238\u00b0 or 115\u00b0C or soft ball stage.
Remove from heat.
Stir in remaining 1/4 cup corn syrup.
Pour into medium size bowl.
Using an electric mixer at high speed; beat hot syrup and gelatin mixture 1 tablespoon at a time.
Continue beating until gelatin is incorporated, candy is thick and has cooled to lukewarm, about 10 minutes.
Stir in vanilla.
Pour into a greased pan.
Cool 3 hours or until marshmallows are firm enough to cut, using a knife dipped in hot water.
Cut marshmallows into pieces 1 3/4 inches square.
Roll cut marshmallows in powdered sugar to prevent sticking.