Here's a recipe from a rec.food posting that I had in my files. I haven't tried it myself.

Betsy
TKL

Date: Wed, 10 Aug 1994 17:50:43 -0700

From: "Carolyn K. Peterson" ckpeters@TELEPORT.COM

Subject: RCP: marshmallows!

This is quite lengthy but mostly due to Maida Heatter's extremely

detailed, precise instructions. (She is committed to everyone having

success with her recipes. :-) )

These are from Maida Heatter's Book of Great Cookies. They are a very

special treat and a lot of fun to make. The supermarket ones are plastic=

in comparison.

Marshmallows--makes 1 pound, 10 ounces of marshmallows

Vegetable shortening (Crisco recommended) for preparing the pan

1 cup cold water

3 tablespoons (3 envelopes) unflavored gelatin

2 cups granulated sugar

3/4 cup light corn syrup

1/4 teaspoon salt

1 1/2 teaspoons vanilla extract

Confectioners sugar (for coating the marshmallows)

1. Prepare a 9 x 13 x 2 inch pan as follows. Invert the pan. Cut a

piece of aluminum foil long enough to cover the bottom and sides of

the pan. Place the foil over the inverted pan and fold down the

sides and corners just to shape. Remove the foil and turn the pan

right side up. Place the foil in the pan and press it gently into

place. With a pastry brush or crumpled wax paper coat the foil

thoroughly but lightly with vegetable shortening. Set aside.

2. Place 1/2 cup cold water in the large bowl of an electric mixer,

Sprinkle the gelatin over the surface of the water and set aside.

3. Place the sugar, corn syrup, salt and the other 1/2 cup water in a

heavy 1 1/2 quart or 2 quart saucepan over moderately low heat. Stir

until the sugar is dissolved and the mixture comes to a boil. Cover for

3 minutes to allow any sugar crystals on the sides of the saucepan to

dissolve. Uncover, raiser the heat to high, inset a candy thermometer,

and let the syrup boil without stirring until the temperature reaches 240 degrees. Do not overcook. Remove from the heat.

4. Beating constantly at medium speed, pour the syrup slowly into the

gelatin mixture. After all the syrup has been added, increase the speed

to high and beat for 15 minutes until the mixture is lukewarm, snowy

white, and the consistency of whipped marshmallow, adding the vanilla a

few minutes before the end of the beating. (During the beating,

occasionally scrape the bowl with a rubber spatula. The marshmallow will

thicken and become sticky--if the mixture crawls up on the beaters as it

thickens, carefully wipe it down with a rubber spatula.)

5. Pour the slightly warm and thick marshmallow mixture into the

prepared pan and, with your forefinger, scrape all the mixture off the

beaters. Smooth the top of the marshmallow.

6. Let stand uncovered at room temperature for 8 to 12 hours or longer

if it is more convenient.

7. Then sift or strain confectioners sugar generously onto a large

cutting board to cover a surface larger then your pan. Invert the

marshmallow over the sugared surface. Remove the pan and peel off the

foil. Strain confectioners sugar generously over the top of the marshmallow.

8. To cut into even 1 inch strips use a ruler and toothpicks to mark it

every 1 inch.

9. Prepare a long, heavy, sharp knife by brushing the blade lightly with

vegetable shortening. Cutting down firmly with the full length of the

blade, cut the marshmallow into 1 inch strips. (After cutting the first

slice, just keep the blade sugared to keep it from sticking.)

10. Dip the cut sides of each strip into confectioners sugar to coat

them thoroughly--you should have enough excess sugar on the board to do thi=

s.

11. Now cut each strip into 1 inch squares. (You may place three strips=

together and cut through them all at once.) Roll the marshmallows in the=

sugar to coat the remaining sides. Shake off excess sugar.

12. Store in a plastic box or any airtight container--or plastic bag.

Fondly remembering my kids as young teenagers coating the kitchen with

confectioners sugar and having a great time...