Instructions

1. Spray 13x9 baking pan with cooking spray and set aside.
2. In a large bowl, add 1/2 cup cold water and sprinkles gelatin on top. Set aside while you cook the sugar mixture.
3. In a heavy saucepan, combine sugar, 1/2 cup cold water and corn syrup. Cook over low heat, stirring constantly until the sugar is dissolved.
4. Turn heat to medium and bring mixture to a boil, do not stir. Add a candy thermometer, and cook until mixture is 240 degrees, about 8-12 minutes.{#1 - note below}
5. Remove from heat and carefully pour mixture over the gelatin. Add vanilla. Beat on high speed until mixture triples in volume, and is thick and white. {#2 - note below}
6. In a seperate bowl, with clean beaters, beat the egg whites on high speed until stiff peaks form. Fold egg whites into marshmallow mixture. Pour mixture into prepared baking pan. {#3 - note below} Smooth batter with a greased spatula.
7. Place marshmallow, uncovered, in fridge and chill for about 3 hours or overnight.
8. Carefully lift marshmallows from pan and place on cutting board, using a large WET knife,{#4 - note below} cut marshmallows into squares.
9. Melt chocolate in microwave and carefully dip marshmallows into chocolate, add sprinkles or candy canes if desired. Place on wax paper lined cookie sheet. After they set up, place in air tight container. They will keep about 1 week.

Baker's Notes:

1. These were not difficult, but did take awhile to make. So allow yourself some time.
2. I do not have a candy thermometer, I did use my meat thermometer, which probably was not the best to use, but it did give me a reading, although I'm not sure how accurate it was. I boiled the mixture about 8 minutes.
3. I used my hand mixer (that's all I have) and it took about 4-5 minutes, the bowl was almost full of marshmallow mixture.
4. The mixture is VERY sticky, so you won't get all of it out of the bowl.
5. If you run your knife under cold water, the marshmallows cut much easier.