Title: MARSHMALLOWS/9TH GRADE HOME EC CLASS
Categories: Candies
Yield: 1 Servings
2 c Sugar
1 ts Vanilla
2 tb Plain gelatin
(soak in 1/2 c cold water)
1/4 ts Salt
3/4 c Water
1. Mix sugar and 3/4 c water in heavy pan. Cook to soft ball stage, 238
degrees.
2. Remove from fire and add gelatin.
3. Pour in glass mixing bowl. Cool a little and then whip until thick and
white. Add flavoring.
4. Mix 2 T powdered sugar and 2 T cornstarch and spread into a 9 inch
square pan. Pour candy into the prepared pan, let stand. Cut into squares
using a wet knife and give a final dust of powdered sugar.
Please add this to the marshmallow recipe to keep the marshmallows from
being grainy. When you start cooking the sugar and water, be sure to
dissolve the sugar crystals before it begins boiling as is done with fudge.
Either wipe down the sides of pan with a watered brush or cover pan for a
few minutes.
