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vegetable shortening (Crisco recommended) for preparing the pan
1 cup cold water
3 tablespoons unflavored vegetarian "gelatin"
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon salt
1 1/2 teaspoons vanilla
confectioner's sugar,- (for coating)

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.

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.

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.

Beating constantly at medium speed, pour the syrup slowly into the
gelatin mixture. After all the syrup has been added, increase the
speed to 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 down
with a rubber spatula.)

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 mixture.

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

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.

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

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

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.

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.

Store in a plastic box or any airtight container or plastic bag.

NOTES : Makes 1 pound, 10 ounces of marshmallows


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