2 envelopes unflavored gelatin
1/2 c. cold water
1 c. sugar
1 c. light corn syrup
1/3 c. water
1 egg white

Soften gelatin in 1/2 cup cold water. In 2-quart saucepan, combine sugar, corn syrup and 1/3 cup water. Cook to soft-ball stage, stirring only until sugar dissolves. Remove from heat and stir in gelatin until dissolved. Set aside to cool for 10 minutes. Beat egg white in small bowl to stiff peaks. Slowly add syrup, beating on high speed until candy stands in soft peaks. Pour onto plain brown paper and spread into 12 x 10 rectangle pan. Let stand overnight. Dust top with powdered sugar. Turn over onto another piece of paper. Moisten brown paper and peel off.

Note:

Makes about 1 1/2 pounds marshmallows.