*  Exported from  MasterCook II  *
                              MARSHMALLOWS #2
 Recipe By     : The Cooks Book of Uncommon Recipes
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Candies                          Misc
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           powdered sugar
    3      tablespoons   cornstarch
    2      cups          granulated sugar
    3      envelopes     unflavored gelatin
      1/4  teaspoon      salt
    1      cup           cold water
    1      teaspoon      vanilla extract (a clear vanilla extract
                         will keep the final product as white as
 Butter a 9x13-inch baking pan. Combine the powdered sugar and cornstarch in
 a small bowl. Use a third of the mixture to coat the pan and reserve the
 rest. Shake the powder combination around in the pan so that it adheres to
 the sides of the pan as well as the bottom.
 Combine the sugar, gelatin and salt in a saucepan. Stir in the cold water
 and allow to rest for 5 minutes until gelatin softens. Place over low heat
 and, stirring constantly, heat until the sugar has dissolved. (The mixture
 should not boil.) When the sugar is dissolved, remove from heat and allow to
 cool to room temperature. Stir in the vanilla extract. Pour the mixture into
 a large bowl and, using an electric mixer, beat at high speed until it is
 thickened and will stand in soft peaks (about 10 to 15 minutes of beating).
 Pour the mixture into the pan, spreading to make it smooth and even. Dust
 the top with the second one-third of the powdered sugar-cornstarch mixture.
 Loosely cover with foil and let it stand at room temperature undisturbed for
 at least two hours or overnight. When the block of candy has set up, remove
 it from the pan and cut into 1-inch squares or whatever other design you
 choose. (Dip the knife or cutter into cold water to keep from sticking).
 Sprinkle with remaining powdered sugar-cornstarch. Store the marshmallows at
 room temperature in an air-tight container and use within 2 months.
 YIELD: about 60 marshmallows
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 NOTES : Incidentally, the “real” marsh mallow (althaea officialis) is an
 herb related to the familiar garden hollyhock. Its roots were originally
 involved in making a confection that has developed into the puffy pillow of
 bland sweetness we know now.