HOW TO MAKE THE MARSHMALLOWS..MAKES 30

GREASE YOUR 9" X 13" BAKING DISH
IN A SMALL CUP, PUT 1/2 CUP OF WATER, ADD 2 TBSP. + 1/2 TSP. OF UNFLAVORED GELATIN, STIR IT, AND SET IT ASIDE, TO SOFTEN.

IN A HEAVY BOTTOMED PAN OF FAIRLY GOOD SIZE, MIX TOGETHER 2 CUPS OF SUGAR, AND 1/2 CUP OF LIGHT CORN SYRUP..WITH A 1/2 CUP OF WATER, AND 1/4 TSP. SALT. PUT THIS ALL IN PAN AND COOK IT STIRRING UNTIL THE SUGAR HAS DISSOLVED. THEN YOU COOK WITHOUT STIRRING UNTIL THE MIXTURE REACHES SOFT BALL STAGE (234 DEGREES ON A CANDY THERMOMETER) TAKE OFF THE HEAT, AND MIX IN THE GELATIN THAT YOU MADE IN THE LITTLE BOWL FIRST.
SET THIS ALL ASIDE.....

NOW YOU CAN TAKE TWO EGG WHITES AND BEAT THEM UNTIL STIFF PEAKS FORM IN YOUR MIXER, AND THEN IT IS TIME TO SLOWLY ADD IN THE ABOVE SUGAR MIXTURE THAT IS NOW IN YOUR POT WAITING FOR YOU ON THE SIDE. WITH THE MIXER RUNNING, ADD THE 1/2 TSP. OF VANILLA, AND BEAT IT FOR A FULL TEN MINUTES!!!! TIMES LIKE THESE, I JUST LOVE THAT KITCHEN AIDE MIXER!

AFTER 10 MINUTES IS DONE, PUT THIS ALL INTO A GREASED BAKING DISH AND SPREAD EVENLY. I SPRAYED A PIECE OF PARCHMENT PAPER WITH "PAM SPRAY" AND COVERED THE MARSHMALLOW IN THE BAKING DISH. LET IT STAND OVER NIGHT.

(SINCE I MAKE IT EARLY IN THE A.M. I JUST WAIT 8 HOURS AND USE IT. I CUT IT AND EVERYTHING, BEFORE I BEGIN THE FUDGE THAT COVERS IT.)

AFTER IT SAT THE 8 HOURS, YOU TURN THE MARSHMALLOW "CAKE" OUT ONTO A CUTTING BOARD, (I JUST LEAVE IT ON THE PARCHMENT WHEN I FLIP IT OUT) AND TRIM OFF THE SIDES FIRST TO MAKE IT ALL EVEN. THEY WILL MAKE INTO 1-1/2 INCH SQUARES. YOU PUT THE CORNSTARCH IN A LITTLE BOWL, AND COAT EACH PIECE LIGHTLY. LAY THE PIECES ON A PIECE OF PARCHMENT PAPER ON A COOKY SHEET TO HOLD THEM ALL. THEN WHEN YOU ARE DONE, YOU ARE READY TO MAKE THE FUDGE TO DIP THEM IN. IT IS ALL VERY EASY!!!!!