1 envelope Knox Gelatine
1/3 cup cold water
1/2 cup sugar
2/3 cup light corn suryp
1 teaspoon vanilla
4 cups Corn Flakes or Rice Krispies

Soften gelatine in cold water in top of double boiler. Place over boiling water and stir until gelatine is dissolved. Add sugar and stir until dissolved. Remove from heat. Pour corn syrup into large bowl of electric mixer. Add vanilla and the gelatine and sugar mixture. Beat on highest speed of electric mixer until mixture becomes thick and of soft marshmallow consistency about 15 minutes.

While mixture is beating, grease a pan preferably about 7 x 10 x 1 1/2-inch. Crush the Corn Flakes or Rice Krispies with a rolling pin, using part to thoroughly line sides and bottom of pan. Pour in the marshmallow, smoothing off top with spoon or knife and sprinkle top with remaining Corn Flakes or Rice Krispies. Let stand in a cool place (not a refrigerator) until well set -- about 1 hour.

To remove from pan, loosten around edges with knife and invert over a cookie sheet or board. Cut into squares with a sharp knife, moistened with cold water. Roll marshmallows in remaining Corn Flakes or Rice Krispies to coat the sides of the marshmallows.

Variations:

For Plain Marshmallows, roll with equal parts, 6 level tablespoons each confectioners' sugar and cornstarch. Thoroughly cover bottom of pan with sugar and cornstarch mixture. Do not grease pan. When cutting in squares, moisten knife with cold water.

For Coconut Marshmallows, use 3 cups shredded coconut finely chopped and toasted in moderate (300-375°F) oven. Proceed as for marshmallows rolled in Corn Flakes.

For Ginger or Chocolate Marshmallows, roll in 18 crushed ginger snaps or crisp chocolate cookies. Proceed as for marshmallows rolled in Corn Flakes.

Submitted by: CM