This old-fashioned marshmallow recipe is taken from "The Canadian Farm Cookbook," circa 1912.
2 rounded tablespoons gelatine
2 cups granulated sugar
Pinch of salt
Flavoring to taste
Powdered sugar as required
Soak the gelatine in 8 tablespoons cold water. Heat the sugar with 1/2 cup water until dissolved. Add gelatine to syrup and just bring it to a boil, take off the stove and let stand in a bowl until partially cool. Add salt and flavoring, beat with a whip until soft, then with a large spoon until only soft enough to settle into a sheet.
Dust pans thickly with finely powdered sugar, pour in the candy mixture about 1/2 inch deep, and set to cool until it will not come off the finger. Turn out on powdered paper, cut in cubes and roll in powdered sugar.
Nuts, chocolate, or candied fruit may be beaten in, or the marshmallows may be rolled in grated coconut before being powdered.