- 2 1/2 tablespoons unflavored gelatin
- 1 1/2 cups granulated sugar (**sale** C&H 10 lbs. $4.99)
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 2 tablespoons pure vanilla extract
- Powdered sugar (for dusting) (**sale** WF $0.88)
Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate. Generously dust an 8 x 12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Cut marshmallows with sprayed and dusted cookie cutters for fun shapes. Lightly dust remaining sides with powdered sugar. Store in an airtight container up to 2 weeks.
- 1 pkg. (25 ounces) instant nonfat dry milk powder (about 10 2/3 cups)
- 1 jar (6 ounces) powdered nondairy creamer (**sale** WF 16 oz. $1.99)
- 2 cups powdered sugar (**sale** WF $0.88)
- 1 (16 ounces) can instant chocolate drink mix
- 1 small packages instant chocolate pudding
2 comments:
Janet! Your recipes look fantastic! Billy's practically drooling looking at the pictures! :) Thanks for the comment. We are really excited to move to Houston! It'll be an adventure, that's for sure! Billy's brother, Dustin, actually lives in Houston. If you ever go visit your family there you'll definitely have to look us up and pay us a visit! I'd love to meet you and I know Billy would love to see you.
Thanks so much for the recipe! I'll for sure have to give this one to my neighbors. Hot chocolate is always great for the holiday season!
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