INGREDIENTS

INSTRUCTIONS

Butter a 9x13-inch baking pan.  Mix together powdered sugar and cornstarch
in a small bowl.  Coat buttered pan with 1/3 of the sugar mixture, shaking
to cover sides as well as the bottom of the pan.
In a saucepan, combine granulated sugar, gelatin and salt.  Stir in the
cold water and let stand for 5 minutes, until gelatin softens. Cook over
low heat, stirring constantly, until sugar dissolves.  Do not boil. Remove
from heat and cool to room temperature.  Transfer mixture to electric mixer
bowl.  Add vanilla, then beat at high speed until mixture is thickened and
forms soft peaks (about 10 to 15 minutes).
Pour mixture into prepared pan, spreading evenly.  Dust top with half of
remaining powdered sugar mixture.  Cover loosely and let stand at room
temperature for 2-8 hours.  Remove from pan and cut into 1-inch squares or
other shapes.  (Dip knife or cutter in cold water to prevent sticking.)
Roll marshmallows in remaining powdered sugar mixture. Store in an
air-tight container at room temperature up to 2 months.
Adapted by Karen Mintzias, from a recipe in:
"The Cook's Book of Uncommon Recipes" by Barbara Hill
Posted to MM-Recipes Digest V4 #8 by "Rfm" <Robert-Miles@usa.net> on Feb
16, 99

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