Deborah's Marshmallows

Directions

1. Combine first 2 ingredients and 1/2 cup water in saucepan. Cook to hard-ball stage, 260 degrees on a candy thermometer.
2. Soften gelatin in 1/4 cup cold water. Add to syrup. Cool until thick. Beat until soft peaks form. Pour into an 8 x 8-inch pan. Sprinkle with confectioners' sugar.
3. Let stand until set. Cut into 2-inch squares. Roll in confectioners' sugar.