Homemade Marshmallows
From: Homemade Candy by the Editors of The Farm Journal
Makes about 1 lb

2 tbsp. unflavored gelatin
3/4 cup cold water
2 cups sugar
1/8 tsp salt
3/4 cup boiling water
1 tbsp vanilla
chopped nuts or toasted flaked coconut for coating

Soften gelatin in cold water 5 minutes; then dissolve by stirring over hot water.

Combine sugar, salt and boiling water in 2-qt. heavy saucepan; cook, stirring until sugar dissolves, to the soft crack stage (280 degrees F).

Pour into mixing bowl along with the gelatin mixture and beat at low speed for 3 minutes; continue beating at medium speed for 10 minutes or until mixture is fluffy and creamy. Add vanilla and pour into an 8-inch square pan dusted with confectioner’s sugar.

Cool 1/2 hour or until set, then cut into 36 squares with knife moistened in water. Roll in nuts or coconut. Place in airtight container and put in refrigerator, freezer, or other cold place until ready to use.

NOTE:
Tint the gelatin mixture while heating - pale green, pink, or yellow - if you wish. Roll green candy in chopped nuts, pink in flaked coconut, yellow in toasted coconut and white in nuts or coconut. You can vary the flavorings if you wish. Instead of vanilla use almond, peppermint, orange, or lemon extract.