Electric Theatre Radio Hour featuring G.Lee:

Episode 77

Ingredients

3 envelopes (.25 ounce) unflavored gelatin

1 cup water

1/2 cup light corn syrup

2 cups sugar

2 egg whites

1 teaspoon vanilla

1/4 teaspoon salt

1/4 cup confectioners sugar or candy sprinkles

Utensils: Candy thermometer; electric mixer

Spray an 11 x 17 x 2 inch baking pan with non stick baking spray with flour. Set aside.

Whisk together in a medium bowl gelatin and 1/2 cup water. Let mixture stand to soften gelatin.

Combine sugar, corn syrup and remaining 1/2 cup water in a small saucepan. Stir constantly over medium heat until sugar disolves. Continue to cook without stirring until temperature registers 240 degrees on a candy thermometer.

While the sugar mixture is heating, in a large bowl beat egg whites, vanilla and salt at high speed. Beat until stiff peaks form.  Slowly add the hot syrup mixture to the gelatin mixture stirring until all the gelatin is dissolved.

With the mixer running slowly add the hot syrup mixture to the egg whites. Continue to beat at a high speed until the mixture is thick and tripled in volume. Approximately 10 minutes.

Spread the mixture into the prepared pan. Dust the top with confectioners sugar or any small candy sprinkles for color. Cover with parchment paper and refrigerate until set approximately 2 hours. Cut marshmallows into the size you'd like. The marshmallows will last three days in the refrigerator and can even be frozen for later.

They are VERY STICKY! And Sweet! ENJOY!