Monday, January 7, 2008



2 cp sugar
2 cp heavy cream
2 T butter
1 1/4 cp white corn syrup
Pinch salt
1 tsp vanilla
3/4 pound marshmallows, cut in half with scissors (or see recipe below)

Combine sugar, 1 cup of the cream, butter, syrup and salt in a heavy 3- or 4-quart sauce pan. Put remaining 1 cup cream in a small pan and heat it separately. Bring sugar-cream-butter mixture to boil, stirring constantly. Wipe down sides of pan with wet cloth or cover with lid briefly to dissolve remaining sugar crystals.

When it begins a rolling boil, dribble the hot cup of cream into the boiling mixture, stirring. Don’t let the boiling stop. Cook over medium heat, stirring as necessary to prevent scorching, until thermometer registers 238 degrees. Remove from heat and stir in vanilla.

Allow cooked caramel to stand 10 minutes before starting to dip. Drop marshmallow half into caramel, then, with a fork, turn it over to coat completely and lift out, pulling the fork over edge of pan so surplus runs back into pan.

Place each piece on buttered or oiled surface, such as cookie sheets or clean counter top. When set, wrap each piece separately in square of waxed paper.


2 T gelatin (2 envelopes)
1/2 cp cold water
2 cp sugar
3/4 cp light corn syrup
1/2 cp hot water
2 tsp vanilla
Confectioners’ sugar

Put gelatin in an electric mixer bowl. Pour in water and mix well. Let stand. Put sugar, corn syrup and hot water into a saucepan and blend well with a wooden spoon. Place over low heat until sugar is all dissolved and then increase the heat. When mixture boils, put in candy thermometer and continue cooking without stirring. When thermometer registers 244º to 246º, remove from heat and pour into gelatin, beating all the while. Continue beating until candy thickens and is slightly warm. At least 15 minutes is required. Blend in vanilla and our into two pans (7 x 7) that have been lightly buttered and dusted with cornstarch. Set in a cool place or refrigerator until firm. Remove from pan and cut into pieces, dusting each piece well with confectioners’ sugar. Scissors can be used if dipped in confectioners’ sugar between cuttings.

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