Peppermint Marshmallows

INGREDIENTS

INSTRUCTIONS

Prepare rectangular pan, 13 x9 x 2", with aluminum foil.  Spray foil with
cooking spray; coat with cornstarch mixture.  Mix cornstarch and powdered
sugar.  Shake excess cornstarch mixture from pan and reserve.  Sprinkle
gelatin on 1/2 cup cold water in small bowl to soften.  Heat sugar, corn
syrup, and 1/2 cup water to boiling in 2-quart saucepan, stirring
constantly, just until small granulated sugar is dissolved.  Cook, without
stirring, to 250 on a candy thermometer or until small amount of mixture
dropped into very cold water forms a ball that holds its shape but is
pliable; remove from heat.  Stir in gelatin mixture until gelatin is
dissolved.  Beat egg white and baking powder in medium bowl until stiff
peaks form.  Continue beating on high speed while pouring hot syrup in a
thin stream into egg white.  Add peppermint extract and food color.  Beat
on high speed until soft peaks form.  Pour into pan and spread evenly. Let
stand uncovered at room temperature about 1 1/2 hours or until top is dry.
Turn out onto flat surface generously dusted with reserved cornstarch
mixture and remove foil.  Cut into about 1" squares with long knife dipped
into cold water.  Roll squares in cornstarch mixture to coat all sides.
Drizzle with melted vanilla candy coating tinted with paste food color, if
desired.  Let stand uncovered on wire rack about 1 hour or until dry. Store
in airtight container at room temperature up to 3 weeks.
Recipe By     : Better Crocker's New Christmas Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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