INGREDIENTS

INSTRUCTIONS

Oil a 3 quart Pyrex baking dish with vegetable oil. Line the dish with
lightweight aluminum foil, and lightly coat foil with more oil.
In the bowl of an electric mixer, soften the gelatin with 3/4 cup water.
Place the sugar, corn syrup, 3/4 cup water, and the salt in a heavy
saucepan. Bring to boil and cook over high heat until the syrup reaches 234
to 240F, or the soft ball stage, on a candy thermometer.
With the whisk attachment of the mixer at full speed, beat the hot syrup
slowly into the gelatin until mixure is very stiff, about 15 minutes. Pour
the mixture into the foil-lined dish and smooth the top with an oiled
spatula. Allow the mixture to rest, uncovered, at room temperature 10 to 12
hours.
Using a fine sieve, sprinkle the confectioner's sugar onto a cutting board.
Turn the stiffened marshmallow mixture out onto the sugar, and using a
lightly oiled cookie cutter, cut into shapes. Be sure to dip the cut edges
of the marshmallows into the confectioner's sugar to prevent sticking.
NOTES : Must be kept in a sealed container and are best eaten within two
days of their making.
Posted to EAT-L Digest 01 Dec 96
Recipe by: Martha Stewart's Christmas
From:    Gloria Rodrigues <GRODRIGUES@AOL.COM>
Date:    Mon, 2 Dec 1996 18:48:23 -0500

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