---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies, Holiday
       Yield: 12 Servings
     1/4 c  Water
   3 1/2 tb Plain gelatin
     1/4 c  Water
   1 1/4 c  Sugar
     3/4 c  Invert sugar; * see note
     3/8 c  Light corn syrup
     1/2 ts Vanilla extract
            Flavoring and coloring; * se
            Colored sugar
   Recipe by: Jo Merrill * you can buy invert sugar at cake supply stores or
   sometimes at large supermarkets.
     In a mixing bowl soak gelatin in 1/4 cup water.
     In a saucepan, combine 1/4 cup water, sugar and invert sugar. Heat but do
   not boil; pour hot syrup into gelatin, beating slowly. Gradually add corn
   syrup and vanilla, beating on medium-high speed of an electric mixer until
   mixture is fluffy, white and doubled in bulk. * Color and flavor
   marshmallow as desired.
     Keep mixing bowl in a larger bowl of very hot water to keep marshmallow
   from hardening.  Butter Easter molds and spoon candy into the molds. Set
   aside for about 1 hour then remove from molds and roll in colored sugar.
   Dry candy for a few hours then pack in tightly covered containers. Makes
   12-15 molds.  Jo Merrill