¼ Cup Water
2 Tablespoons Plain Gelatin
1¼ Cups sugar
¾ Cup Invert Sugar (recipe follows)
3/8 Cup Light Corn Syrup
½ Teaspoon Vanilla
Colored Sugar, optional
Pastry bag for molded pieces and cookie cutter for custom pieces
8 Cups Granulated Sugar
3 Cups Water
½ teaspoon citric acid or lemon juice
Instructions for invert sugar
Combine all ingredients in a heavy 4-quart pan. Bring to a boil, stirring constantly to dissolve sugar. Lower heat and simmer for ½ hour, stirring constantly. Store in tightly covered container.
Instructions for marshmallows
In a large mixing bowl , soak gelatin in water. In a saucepan, combine water, sugar and invert sugar. Heat but do not boil; pour hot syrup into gelatin, beating slowly. Gradually add corn syrup and vanilla, beating on medium-high speed of mixer until mixture is fluffy, white and doubled in bulk.
Spray candy molds with cooking spray. Spoon marshmallow into a pastry bag and pipe into custom shape or desired mold cavity. Marshmallows set quickly so have other helpers, if needed. Allow to set for about an hour. Remove from molds and roll in colored sugar. Dry candy for a few hours, then pack tightly in covered container.