1/4 c. cornstarch (scant)
1/3 c. powdered sugar
1 env. unflavored gelatin
1/3 c. water
2/3 c. sugar
1/2 c. light corn syrup
Pinch of salt
1 1/2 tsp. vanilla

Lightly grease 8"x8" square baking dish. Sift together cornstarch and powdered sugar. Sprinkle 2 tablespoons of this mixture in pan, tilt to coat sides too. Leave any excess in pan.

Pour gelatin in 1/3 cup water in saucepan. Let set a few minutes to soften. Add granulated sugar and stir over medium heat until sugar is dissolved.

In large bowl of electric mixer, combine gelatin, corn syrup, salt, vanilla and beat for 15 minutes on high speed until peaks form.

Spread the fluffy mixture into pan, evening off the top with spatula. Let set for several hours.

With a wet knife, cut into quarters and loosen around edges, lifting in corners so it will leave the pan more easily.

Sprinkle remaining sugar-cornstarch mixture on cookie sheet and invert marshmallow blocks on it. Again with wet knife cut each quarter into nine pieces, rolling and covering each little square as you work.

Place the dusted pieces on a cake rack, cover with paper towels and let stand either most of the day or overnight to dry. Stored airtight, will keep for a month.

NOTE: An electric mixer on a stand is helpful.