Oh, dear. I came down with some kind of cold and haven’t been up to making jello lately. Everything seems to slow down in January, whether it’s due to a nasty cold, tightened finances, or the chilly weather. Well, this recipe is a bit of a warm-up, or at least it’s meant to accompany one. I’m not one of those New Year’s dieters, so I tend to drink a large amount of hot chocolate in January to stay cozy and warm in my apartment. This marshmallow recipe is just the perfect way to add a little color and flavor to your favorite hot chocolate! I used cherry gelatin for these, but a friend of mine pointed out that raspberry would be even better. I bet orange would be great, too! It’s easier than you think to make your own marshmallows. Just follow the recipe!
Pastel Marshmallows
From The Joys of Jell-O
“Tender, light confections you can use as you would those you buy.”
1 package (3 oz.) Jell-O Gelatin (any fruit flavor)
2/3 cup boiling water
1 cup sugar
3 tablespoons light corn syrup
Confectioner’s sugar
Dissolve Jell-O Gelatin in boiling water in a saucepan over low heat. Stir in sugar until dissolved. (Do not boil.) Blend in corn syrup. Chill until slightly thickened (until it’s the texture of egg whites). Line an 8-inch square pan with wax paper; grease with butter or margarine. Then beat gelatin mixture at highest speed of electric mixer until soft peaks will form, about 5 minutes. Pour into pan. Let stand in refrigerator overnight.
Then place mixture on board heavily dusted with confectioner’s sugar. To remove wax paper, dampen surface and let stand a few minutes; then peel off paper. Dust top with sugar. Cut into 1-inch squares. Roll cut edges in sugar. Makes about 6 dozen.
