Tender Marshmallows and Marshmallow Easter Eggs

from Candymaking by Ruth Kendrick

Ingredients:
2 (about 1/4-ounce) envelopes unflavored gelatin
1/2 cup cold water
3/4 cup hot water
1 cup light corn syrup, divided
2 cups granulated sugar
1 teaspoon vanilla
About 1/2 cup powdered sugar

Directions:
Lightly butter a 9-inch square baking pan; set aside. In a small bowl, combine gelatin and cold water. Stir with a spoon until very thick. Allow to stand 5 minutes.

In a 2-quart saucepan, combine hot water, 1/2 cup of the corn syrup and the sugar. Place over high heat and stir with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush. Clip on candy thermometer. Cook to 238F (115C) or soft-ball stage. Remove from heat and stir in remaining corn syrup. Pour into medium-size bowl.

Using electric mixer at high speed, beat hot syrup, adding gelatin mixture 1 tablespoon at a time. Continue beating until all gelatin is incorporated, candy is thick and has cooled to lukewarm, about 10 minutes. Stir in vanilla. Pour into prepared pan. Cool 3 hours or until marshmallow is firm enough to cut.

Using a knife dipped in hot water, cut marshmallows into pieces about 1-3/4-inches Square. Roll cut marshmallows in powdered sugar to prevent sticking.