“Preparedness, when properly pursued, is a way of life, not a sudden, spectacular program." - Spencer W. Kimball
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“ For God hath not given us the spirit of fear; but of power, and of love, and of a sound mind.” -2 Timothy 1:7
God is aware of us, and offers his love and power, as we keep trying to become the kind of person he intends us to be. Are we adjusting our way of life to become more self-reliant? I know he blesses us as we do.
This is a recipe my mom made every Easter; she made marshmallow eggs, dipped them in chocolate, and decorated them with a flower and our name. We made marshmallows other times of the year, too, in just a simple square shape. There are recipes available that use less gelatin; they are egg-white based. This recipe, however, is as simple and quick as you can get, and doesn’t require heating sugar syrup to soft-ball. These are also egg-free, dairy-free, and gluten-free. There’s even a version that uses honey instead of table sugar. To get instructions for making marshmallow eggs or chicks (“Peeps”), seehere.
2 c. sugar
3 envelopes (2 Tbsp.) unflavored gelatin
1 c. water
¼ tsp. salt, optional
1 tsp. vanilla
Powdered sugar and/or cornstarch for dusting
Combine gelatin and sugar in a small pan, stir in water and salt, if using. Heat just until sugar is dissolved, then bring just to boiling. Remove from heat and cool about 5 minutes. Stir in vanilla, transfer to a large bowl. Beat at high speed about 10 minutes or until it looks like thick marshmallow cream. Pour into buttered 9x13 pan. Let set a couple hours. With clean scissors dipped in hot water or shortening, cut into squares. Roll in powdered sugar and/or cornstarch. Store airtight, unless you like them crunchy!
Flavored marshmallows: Instead of the 2 c. sugar and the gelatin, use 1 c. sugar, 1 big (6-oz) box of flavored ‘Jello’, and 1 envelope (2- 2 ½ tsp.) unflavored gelatin.
Naturally flavored marshmallows: Use fruit juice in place of water, and reduce sugar by 1-2 Tbsp. Use vanilla or any other complementary flavor. Almond extract is great with cherry juice; orange oil, zest, or extract is good with strawberry, lemon oil/zest/extract with raspberry, 1 tsp. ground cinnamon with apple juice…. Just don’t use oils in an egg white-based marshmallow recipe; it won’t whip. Jell-0 brand gelatin says that it won’t set if you use “fresh or frozen Pineapple, Kiwi, Gingerroot, Papaya, Figs, or Guava.” So be aware those might not make marshmallows, either.
Chocolate marshmallows: Add 1/3 c. cocoa to the mixture before whipping. Use the optional salt.
Toasted-Coconut marshmallows- toast 1 ½ cups of fine-flake coconut. Take any shape marshmallows, after they’ve set up, and spray them with a fine mist of water or roll them on a lightly wet surface. Roll them in the coconut. If you don’t have fine-flake coconut, put two cups of regular sweetened shredded coconut in a food processor. Pulse until the pieces are mostly under ¼” long.
Honey marshmallows: use 1 cup plus 2 Tbsp. honey instead of the 2 c. sugar. Reduce water to ¾ c. Or use a 2/3 batch: ¾ c. honey, ½ c. water, 2 packages unflavored gelatin. These would be good with a little lemon extract/oil, or 1 c. fine flake (macaroon) coconut stirred in at the end. Using a couple tbsp. of lemon juice in place of some of the water may work, but having a lot of Vitamin C prevents the gelatin from setting properly. I wouldn’t use fresh lemon for sure, only bottled. If it doesn’t set, you’ll know why. If it does set, I’d love to know!
After you combine the gelatin, sugar, and water, you only need to bring it to a boil. You don't need any particular temperature, just make sure the sugar and gelatin have dissolved.