simple country pleasures...

This week I have found that a digital camera can only take so many accidental drops. I've cringed over the years as I've reached, as if in slow motion, to quickly catch it from crashing to the floor. Often I was successful, but many times it was simply out of reach and fell in the blink of an eye.

And so today's post is photoless...sad, but true.

I wanted to show you puffy marshmallows floating in a mug of chocolately cocoa.

I wanted to show you the cute cut-out marshmallows you can make using cookie cutters (hearts for Valentine's Day!)

Lastly, I wanted to show you that sweet chocolate "moustache" that magically appears on a child happily sipping away.

Alas, it was not to be. Some days are just better than others...
I think a cup of cocoa will make it all better. (That, and a visit to the camera store!)

So, with that long introduction, here you go...a Martha Stewart recipe I've used for years, and it's truly the best. They're so easy to make, and oh the taste...you'll never buy store-bought again!

Homemade Marshmallows

3 c. sugar
1-1/4 c. light corn syrup
1/4 t. salt
1-1/2 c. water, divided
4 env. unflavored gelatin
2 t. vanilla extract
1-1/2 c. powdered sugar

Lightly coat a 13"x9" baking pan with oil or non-stick cooking spray. Line it with parchment paper, leaving a 2-inch overhang along the edges. Coat parchment with oil; set aside. 

In a medium saucepan, combine sugar, corn syrup, salt, and 3/4 cup water. Over high heat, bring to a boil, stirring until sugar is dissolved. Continue to heat, without stirring, for 9 minutes, or until a candy thermometer measures 238 degrees.

Add  remaining water to the bowl of an electric mixer; sprinkle with gelatin. Let sit 5 minutes. Using whisk attachment, turn mixer to low and whisk hot syrup into gelatin mixture. Slowly increase speed to high and continue to whisk for 12 minutes, or until mixture is very stiff; beat in vanilla. Add mixture to prepared pan; smooth top. Set aside, uncovered, 3 hours, or until marshmallows are firm.

Dust one cup powdered sugar onto a work surface. Turn out marshmallow onto sugar; peel off  and discard parchment paper. Use a sharp knife or cookie cutters, coated with oil, to cut marshmallow into desired shapes. Toss cut-outs in remaining powdered sugar to coat. Store in an airtight container
for up to 3 days.