How to make it

  • Mix 2 cups granulated sugar, 3/4 cup water. Simmer over medium heat until mixture reaches the soft ball stage (on a candy thermometer). Remove from heat.
  • Soften 2 tablespoons gelatin in 1/2 cup of cold water. Place in a large bowl. Pour the hot syrup over the softened gelatin. Stir until dissolved. Let stand until partially cooled. Then whip until thick and white, and until mixture will nearly hold its shape. Add 1 teaspoon vanilla and 1/2 teaspoon salt.
  • Pour into brown paper bags lined with equal parts of cornstarch and confectioners' sugar, mixed together. Roll the top down to keep it fresh. Let stand in a cool place until firm (not in the refrigerator.) Cut into squares with scissors and dust with confectioners' sugar. Store in an air-tight container in a cool place.
  • *I have also just poured this into an ols marshmellow creme jar(s) and put the lids on, put into the shelf. I do not keep this for long, I usually make this when I want to make fudge.

Reviews & Comments 4

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  • kaydeeq 15 years ago
    This would maybe be good for making marshmellow squares.... I always have trouble being patient and not burning the marshmellows. God they sometimes take a long time to melt. And what a sticky mess...giggle.
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    " It was excellent "
    peetabear ate it and said...
    I saw a martha steward show where they made marshmallows, cut them into squares and then dipped them into warm had to work quickly but then you had fudge covered marshmallow candies..
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  • ambus 15 years ago
    YUM!! I can't wait to try this!
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  • pointsevenout 15 years ago
    Thanks for the recipe. I use marshmallows rarely, and the marshmallow bag languishes in the pantry long enough for those little fellows to become hard and drymellows.

    It's good to have a recipe to make them up fresh when needed.
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