---------- Recipe via Meal-Master (tm) v8.05
  
       Title: MARSHMALLOWS
  Categories: Candies
       Yield: 1 Servings
  
       2 c  Sugar
       1 ts Vanilla
       2 tb Gelatin soaked in 1/2 cup
            -cold water
     1/4 ts Salt
     3/4 c  Water
  
    Marshmallows from Marge Osborn’s 9 th grade Home Ec Class. They can also
   be used as centers for dipped chocolates or bark
   
    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 the pan with a watered brush or cover pan for a few minutes.
   
    From Cookie-Lady’s Files.  Posted on GEnie’s Food & Wine RT by COOKIE-LADY
   [Cookie] on 10/3/93
   
    MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;
   SWOODWARD/NVN)
  
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