3 tbs. plain gelatin 3 cups white sugar
1/2 cup cold water 1 cup water
1/8 tsp. salt 1 tsp gluten free vanilla
Soak gelatin in 1/2 cup cold water for 20 minutes
Combine sugar with 1 cup water in a medium sauce pan and bring to a boil (236 degrees F.)
Cook until syrup forms a soft ball in cold water
Remove from heat and add to gelatin mixture. Beat for 20 minutes.
Add vanilla and salt.
Pour onto buttered tins making it 1/2 inch thick.(mini marshmallows)
When cold, cut into half inch squares and roll in confectioners sugar.