One of our families favorite Christmas treat!

Makes about 4 dozen 1 1/2″ squares

Ingredients

• 3 packages unflavored gelatin
• 1 cup cold water, divided
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/8 teaspoon table salt
• 1 tablespoon Vanilla
• confectioners’ sugar, to sprinkle on top

Instructions

1. Combine the sugar, corn syrup, salt, and 1/2 cup cold water in a small, deep saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves.
2. Raise the heat to high and cook, without stirring, until the syrup reaches 240°F on a candy thermometer. Remove from the heat.
3. Just before the syrup reaches 240°F, combine the gelatin and 1/2 cup cold water in the bowl of an electric mixer fitted with the whisk attachment. Mix to combine.
4. With the mixer set on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, 3 to 10 minutes (depending on the mixer and attachment you use; a stand mixer using the whisk attachment will work more quickly than a hand mixer equipped with beaters). The mixture should be cool enough that you can spread it into the pan without burning your fingers, about 100°F. Add vanilla towards the end of the mixing time.
5. Spread the marshmallow mixture into a buttered 9″ x 13″ pan (glass or ceramic is best). Use your wet hands to smooth and flatten the marshmallows.
6. Sprinkle confectioners’ sugar over the top, and let sit for several hours (or overnight) before cutting. Use a greased knife or cookie cutters to make squares or other shapes. Dipping the knife or cutters in cold water before cutting helps reduce any stickiness.
7. Store at cool room temperature. For storage, place in a closed container, the layers separated by waxed paper or parchment paper.
8. For a fun twist you can roll the marshmallows in crushed peppermint or cocoa powder.

Best-Ever Hot Cocoa Mix
This hot cocoa mix can be stored in an airtight container for three months.
Makes about 20 servings
● 3 cups nonfat dry milk
● 2 cups confectioners’ sugar
● 1 1/2 cups Dutch-processed cocoa powder
● 1 1/2 cups white chocolate chips
● 1/4 teaspoon salt
Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. To make hot cocoa, stir 1/3 cup mix into 1 cup hot milk. Top with whipped cream or marshmallows.