Marshmallows
- 4 envelopes unflavored gelatin
- 3 cups sugar
- 1 1/4 cups light Karo syrup
- pinch teaspoon salt
- 2 teaspoons vanilla
- 1 1/2 cups confectioners’ sugar with 1/4 cup cornstarch mixed in
Coat a 9 x 13 jelly roll pan with a thin layer of canola oil. In a large heavy bottom pan, bring sugar, syrup, salt and 3/4 cup water to a boil and cook until mixture reaches 238 F on a candy thermometer. When the temperature begins to approach 238, combine 3/4 cup water and the gelatin in the bowl of a mixer and beat at low speed to soften the gelatin. When the sugar syrup reaches 238 F, increase the mixer speed to medium and stream in the sugar syrup. Drape mixer with a towel and gradually increase mixer speed to high. Add vanilla and beat mixture for 12 minutes or until it holds it’s shape. Spread mixture into prepared pan and cool at least 3 hours.
Dust marshmallow with confectioner’s sugar/cornstarch blend and cut strips, one at a time, with a pizza cutter. Cross cut each strip into squares and coat generously with confectioner’s sugar /cornstarch. Store in an airtight container.