No. 1.1 - Homemade Marshmallows

Why not go the extra mile, while you're already making your own hot chocolate and do the marshmallows too?! Thanks to Beth at ACORN, "the Voice of Organics in Atlantic Canada", for suggesting this (http://www.acornorganic.org/). Marshmallows can be made up to a week in advance and refrigerated.

According to P.E.I. chef and the star of the Food Network's Chef at Home Michael Smith and also many DIY cooks ;), marshmallows are fairly easy, while they do have an inherent ability to turn into a sticky mess. To save yourself the frustration:

• Coat all your gadgets and work surfaces with vegetable shortening to help release the marshmallow.
• Cover the mixing bowl with plastic wrap, while it beats to contain the splatter OR use a blender to avoid this problem altogether.

For a twist on the classic, try one of the following:

• Substitute lemon juice for the water when soaking the gelatin.
• Add 1/2 tsp of peppermint extract to the marshmallow foam.
• Dredge the marshmallows in cocoa powder instead of icing sugar

Remember: while presentation counts, it's really the taste that's memorable, so don't fret if they don't look "perfect". Candy is candy.

For Smith's recipe, visit: http://www.foodnetwork.ca/recipes/Dessert/recipe.html?dishid=3844

I personally prefer Raquel_Mutton's recipe http://www.squidoo.com/marshmallow because it makes use of maple syrup--the weather lately has been perfect for a visit to one of the area's many sugar bushes!

Maple Syrup Marshmallows

Ingredients:

3 Tbsp. gelatin

1/2 cup water

2 cups maple syrup

1/4 tsp. salt

1 Tbsp. vanilla

1/4 tsp. cream of tartar

Procedure:

1. Pour gelatin and water into blender or mixing bowl. Let it sit while you heat up the maple syrup.

2. Cook the maple syrup to hard-ball stage or 250 degrees.

3. Pour it slowly into the gelatin while the mixer or blender is running.

4. Add the salt, vanilla, and cream of tartar.

5. When it's very fluffy and seems to be done expanding pour the mixture into a greased pan.

6. Let it set, cut into squares with a greased knife.

If you're looking for vegan marshmallows (without gelatin), please stay tuned.