RECIPE: makes 1 pound, 10 ounces of marshmallows

1 cup cold water

3 tablespoons (3 envelopes) unflavored gelatin

2 cups granulated sugar

3/4 cup light corn syrup

1/4 teaspoon salt

1 1/2 teaspoons vanilla extract

Confectioners sugar (for coating the marshmallows)

Vegetable shortening (Crisco recommended) for preparing the pan

1. Prepare a 9 x 13 x 2 inch pan as follows. Invert the pan. Cut a piece of

aluminum foil long enough to cover the bottom and sides of the pan. Place

the foil over the inverted pan and fold down the sides and corners just to

shape. Remove the foil and turn the pan right side up. Place the foil in the

pan and press it gently into place. With a pastry brush or crumpled wax

paper coat the foil thoroughly but lightly with vegetable shortening. Set

aside.

2. Place 1/2 cup cold water in the large bowl of an electric mixer. Sprinkle

the gelatin over the surface of the water and set aside.

3. Place the sugar, corn syrup, salt and the other 1/2 cup water in a heavy

1 1/2 quart or 2 quart saucepan over moderately low heat. Stir until the

sugar is dissolved and the mixture comes to a boil. Cover for 3 minutes to

allow any sugar crystals on the sides of the saucepan to dissolve. Uncover,

raiser the heat to high, inset a candy thermometer, and let the syrup boil

without stirring until the temperature reaches 240 degrees. Do not overcook. Remove from the heat.

4. Beating constantly at medium speed, pour the syrup slowly into the

gelatin mixture. After all the syrup has been added, increase the speed high

and beat for 15 minutes until the mixture is lukewarm, snowy white, and the consistency of whipped marshmallow, adding the vanilla a few minutes before the end of the beating. (During the beating, occasionally scrape the bowl with a rubber spatula. The marshmallow will thicken and become sticky—if the mixture crawls up on the beaters as it thickens, carefully wipe it downwith a rubber spatula.)

5. Pour the slightly warm and thick marshmallow mixture into the prepared

pan and, with your forefinger, scrape all the mixture off the beaters.

Smooth the top of the marshmallow.

6. Let stand uncovered at room temperature for 8 to 12 hours or longer if it

is more convenient.

7. Then sift or strain confectioners sugar generously onto a large cutting

board to cover a surface larger then your pan. Invert the marshmallow over

the sugared surface. Remove the pan and peel off the foil. Strain

confectioners sugar generously over the top of the marshmallow.

8. To cut into even 1 inch strips use a ruler and toothpicks to mark it

every 1 inch.

9. Prepare a long, heavy, sharp knife by brushing the blade lightly with

vegetable shortening. Cutting down firmly with the full length of the blade,

cut the marshmallow into 1 inch strips. (After cutting the first slice, just

keep the blade sugared to keep it from sticking.)

10. Dip the cut sides of each strip into confectioners sugar to coat them

thoroughly--you should have enough excess sugar on the board to do this.

11. Now cut each strip into 1 inch squares. (You may place three strips

together and cut through them all at once.) Roll the marshmallows in the

sugar to coat the remaining sides. Shake off excess sugar.

12. Enjoy marshmallows as they are, served in hot cocoa or wrapped in cellophane for gift-giving.