Tender Marshmallows - cooking recipe

Ingredients

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

Preparation

Lightly butter a 9-inch square baking 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 2-quart saucepan, combine hot water, 1/2 cup corn syrup and sugar.
Place over high heat and stir with wooden spoon until mixture comes to a boil.
If sugar crystals are present, wash off with wet pastry brush.
Cook to 238\u00b0 or soft-ball stage.
Remove from heat and stir in remaining corn syrup.
Pour into medium bowl and mix at high speed, adding gelatin mixture 1 tablespoon at a time.
Continue until candy is thick and has cooled to lukewarm, about 10 minutes.
Stir in vanilla.
Pour into prepared pan.
Cool 3 hours or until marshmallow is firm enough to cut.
Using knife dipped in hot water, cut marshmallows into pieces about 1 3/4-inch square.
Roll cut marshmallows in powdered sugar to prevent sticking.
Makes about 25 pieces.