1/2 C. cold water
2 C. sugar
3/4 C. hot water
1 C. white corn syrup
2 t. vanilla
cornstarch for hands
milk chocolate
Mix gelatin and cold water. Set aside until water is absorbed. Combine sugar,
hot water, 1/2 cup of the corn syrup and cook to the soft ball stage (240�F).
Cool a few minutes. Beat with mixer at full speed. Add the remaining corn syrup
and all of the gelatin mixture, 1 tablespoon at a time. Beat 7 to 8 minutes
after
the last addition of the gelatin. Add vanilla. Pour into a well greased 7 x 9
inches pan and chill thoroughly.