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With all the talk about whether marshmallows are gluten-free or not
thought I would share a favorite recipe.
 
1/3 cup confectioner's sugar (powdered sugar)
1/4 cup cornstarch
1 envelope unflavored gelatin
1/3 cup water
1/2 cup corn syrup, light
1 teaspoon vanilla
2/3 cup sugar
1/4 teaspoon salt
 
Sift together the cornstarch and confectioner's sugar. Lightly butter an
8-inch square baking pan and sprinkle with 1 Tablespoon of the cornstarch
mixture. Tilt pan to coat. Do not shake out excess.
 
Blend the gelatin and water in a small sauce pan and allow to soak. Add
the sugar and stir over low heat until gelatin and sugar dissolve. In
the bowl of an electric mixer, combine the gelatin mixture, corn syrup,
salt and vanilla. Beat 15 minutes on high speed until peaks form. Spread
the gelatin mixture over the bottom of the prepared pan and smooth the
top. Let stand 2 hours or until well set.
 
With a wet knife, cut the marshmallow mixture into quarters and loosen
around the edges.  Sprinkle remaining cornstarch on a baking sheet and
invert the marshmallows onto it.  Cut each quarter into 9 pieces and
roll in the cornstarch/sugar mixture.  Place the marshmallows on a
rack and cover with paper towels. Let stand overnight to dry the surface
slightly.
 
Happy baking!
 
Sandra J Leonard  ([log in to unmask])
Gluten-Free Baker    Fairborn, OH  USA