Kitchen Meets Culinary Clutz

The school district in the neighboring town already cancelled school for the next two days due to a severe weather forecast. It's supposed to get cold. . . .very, very cold! They're talking lows of -2° F., with wind chills as low as -20° F. If our school district gets cancelled tomorrow then I am going to attempt a recipe I've been wanting to experiment with for a long while, MARSHMALLOWS! I've had the recipe for years but I've been too much of a ninny to take a stab at it! Here's the recipe below, don't forget to leave your comments on how your concoction panned out, ok?

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  About 1/4 cup powdered sugar
  
  
  
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  2 Tbsp. unflavored gelatin powder
  
  
  
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  3/4 cup cold water
  
  
  
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  2 cups granulated sugar
  
  
  
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  1/2 cup hot water
  
  
  
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  3/4 cup light corn syrup
  
  
  
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  Few grains of salt
  
  
  
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  1 tsp vanilla extract
  
  
  
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  About 2 cups powdered sugar, finely chopped pecans or walnuts, or sweetened flaked coconut, for rolling
  
  
  

1. 
   
   Generously dust a 13 x 9- inch pan with 1/4 cup powdered sugar.  Using the back of a spoon, spread the powdered sugar across the bottom and sides of the pan until the bottom surface is completely covered, using slightly more powdered sugar if necessary.
   
   
   
2. 
   
   In a small bowl, combine the gelatin and cold water, stirring to blend.  Set aside.
   
   
   
3. 
   
   In a 1-quart saucepan over medium heat, bring the sugar, hot water, corn syrup, and salt to a boil, stirring until the sugar dissolves and the mixture begins to boil.  Cook, without stirring, to the soft ball stage (234°F to 240°F, with 236°F recommended).
   
   
   
4. 
   
   Remove from the heat.  Stir in the gelatin mixture.  Pour the combined mixture into a large mixing bowl.  Using a heavy-duty electric mixer, beat the mixture on medium-high speed until it holds its shape, blending in the vanilla while beating.  Pour the marshmallow mixture into the prepared pan.  Let stand until firm, about 20 minutes.
   
   
   
5. 
   
   Using a sharp knife or cookie cutters dipped in hot water, cut into squares, triangles, or other shapes.  Roll each marshmallow in powedered sugar, tap the marshmallows lightly to remove the excess sugar.  Store in an airtight container.