To make finger gelatin, mix 4 tablespoons of unflavored Great Lakes gelatin with three 3-ounce packages of flavored gelatin. Add 4 cups of boiling water, and stir the mixture until the gelatin dissolves completely. Pour the mixture into a 9-by-13-inch pan, and chill it until it is firm. Slice into 1-inch squares before serving.
For another variation of this recipe, make fruit juice squares. Sprinkle 4 tablespoons of Great Lakes gelatin over 2 cups of cold fruit juice. Allow the mixture to sit for one minute. Heat 2 cups of fruit juice until boiling, and add this to the previous mixture. Stir the mixture until the gelatin dissolves totally. Sweeten as desired, and chill.
For a marshmallow topping, combine 2 cups sugar, 1/2 cup corn syrup and 1/2 cup hot water in a medium saucepan over medium heat. Stir the mixture until it is dissolved, and cook the mixture to 238 F. Take the mixture off the heat, and add 2 tablespoons of Great Lakes gelatin that has been presoaked in cold water. Beat the mixture until it is white, then add 2 egg whites that have been beaten until stiff. Beat the entire mixture until it is a stiff consistency.