MARSHMALLOWS!

When I first saw a recipe for marshmallows, my first thought was, "You can make marshmallows?" As if they grew on a plant or were made by fairies.  Yes, you can make them, but why would you?

First, most marshmallows have artificial coloring in them. It just boggles my mind--I mean, they're white! And second, store-bought marshmallows just can't compare to homemade.

(I can't remember where I got this recipe--I've had it for years. Thanks to whomever gave it to me.)

Marshmallows

powdered sugar for dusting
2 envelopes of boxed gelatin (4 envelopes if you want to roast your marshmallows)
8 Tbsp cold water
2 cups granulated sugar
1/2 cup cold water
1/4 tsp salt
2 tsp vanilla

- Dust a 9" square pan (or a medium-sized rectangular pan) with powdered sugar and set aside.

- In a small bowl, soak gelatin and 8 Tbsp cold water and set aside.

- Combine granulated sugar and 1/2 cup water in a large saucepan.  Boil sugar water until it reaches 240 degrees.  If you don't have a candy thermometer, you can eyeball it.  Sometimes, I just cook it until it starts to look thick, but it's safer to use the thermometer. (Besides, you'll need one for maple taffy on snow.)

- Pour the sugar syrup into a mixing bowl and let it partially cool. Add the gelatin mixture, salt, and vanilla.

- Beat until double in volume and white, fluffy, and thick.  Remove the wire wisk or beater from your mixer and lick all the marshmallow fluff off.

- Pour the marshmallow into the prepared pan.

- Lick the spatula. Lick the bowl, too. Stick your whole head in there, I won't tell.

- Set to cool several hours.

- Cut into 1 1/2 inch pieces and roll in powdered sugar. I use a knife dipped in warm water. It cuts through the marshmallow very easily. Eat.