MARSHMALLOW RECIPE

1 cup cold water
3 tablespoons (3 envelopes) unflavored gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Confectioners sugar (for coating the marshmallows)

1. Prepare a 9 x 13 x 2 inch pan as follows. Invert the pan. Cut a
piece of aluminum foil long enough to cover the bottom and sides of
the pan. Place the foil over the inverted pan and fold down the
sides and corners just to shape. Remove the foil and turn the pan
right side up. Place the foil in the pan and press it gently into
place. With a pastry brush or crumpled wax paper coat the foil
thoroughly but lightly with vegetable shortening. Set aside.

2. Place 1/2 cup cold water in the large bowl of an electric mixer,
Sprinkle the gelatin over the surface of the water and set aside.

3. Place the sugar, corn syrup, salt and the other 1/2 cup water in a
heavy 1 1/2 quart or 2 quart saucepan over moderately low heat. Stir
until the sugar is dissolved and the mixture comes to a boil. Cover for

3 minutes to allow any sugar crystals on the sides of the saucepan to
dissolve. Uncover, raiser the heat to high, inset a candy thermometer,
and let the syrup boil without stirring until the temperature reaches 240
degrees. Do not overcook. Remove from the heat.

4. Beating constantly at medium speed, pour the syrup slowly into the
gelatin mixture. After all the syrup has been added, increase the speed
to high and beat for 15 minutes until the mixture is lukewarm, snowy
white, and the consistency of whipped marshmallow, adding the
vanilla a few minutes before the end of the beating. (During the beating,
occasionally scrape the bowl with a rubber spatula. The marshmallow
will thicken and become sticky--if the mixture crawls up on the beaters as
it thickens, carefully wipe it down with a rubber spatula.)

5. Pour the slightly warm and thick marshmallow mixture into the
prepared pan and, with your forefinger, scrape all the mixture off the
beaters. Smooth the top of the marshmallow.

6. Let stand uncovered at room temperature for 8 to 12 hours or
longer if it is more convenient.

7. Then sift or strain confectioners sugar generously onto a large
cutting board to cover a surface larger then your pan. Invert the
marshmallow over the sugared surface. Remove the pan and peel off
the foil. Strain confectioners sugar generously over the top of the
marshmallow.

8. To cut into even 1 inch strips use a ruler and toothpicks to mark it
every 1 inch.

9. Prepare a long, heavy, sharp knife by brushing the blade lightly
with vegetable shortening. Cutting down firmly with the full length of the
blade, cut the marshmallow into 1 inch strips. (After cutting the first
slice, just keep the blade sugared to keep it from sticking.)

10. Dip the cut sides of each strip into confectioners sugar to coat
them thoroughly--you should have enough excess sugar on the board
to do this.

11. Now cut each strip into 1 inch squares. (You may place three
strips together and cut through them all at once.) Roll the marshmallows in
the sugar to coat the remaining sides. Shake off excess sugar.

12. Store in a plastic box or any airtight container--or plastic bag.
Fondly remembering my kids as young teenagers coating the kitchen
with confectioners sugar and having a great time...

Mallow Fancies

3 ounces unsweetened chocolate --- real chocolate lovers go for top of the line, not bargain brand chocolate.
1 1/2 cups evaporated milk
3/4 cup sugar
Miniature marshmallows
1 1/2 cups Pecans, chopped very fine but not to powder


1. Melt the unsweetened chocolate in a double boiler.
2. Stir in the milk and sugar.
3. Cook, stirring constantly until the mixture thickens.
4. Drop in marshmallows one at a time, then remove with a spoon or a toothpick when coated.
5. Roll in finely-chopped pecans and let them harden on wax paper.
6. Mess up on a few so you can TASTE them to make sure they're okay.
7. Refrigeration may be necessary in warmer climates.
8. Lick the bowl.
9. Lick the spoon.
8. Lick the chocolate that spilled on the counter.

MARSHMALLOW MUD SQUARES

For the cake:

2 cups sugar
1 cup shortening
4 eggs
3 teaspoons vanilla
1 1/2 cups flour
1/3 cup cocoa
1/3 teaspoon salt
1 (6 1/2-ounce) bag mini marshmallows

For the frosting:

2 sticks butter, room temperature
1/2 cup cocoa
1 box powdered sugar
1 teaspoon vanilla
1/2 cup evaporated milk

1. Preheat the oven to 300 degrees. In the bowl of an electric mixer, add sugar and shortening and cream together. Add eggs and vanilla and beats 30 seconds. In a separate bowl, sift the flour, cocoa and salt together. Add to the mixture and beat until well combined. Pour the mixture into a greased and floured 9 by 13-inch glass baking dish. Place in the oven and bake for 35 minutes.

2. Make the frosting while the cake is baking. In the bowl of an electric mixer, beat together the butter, cocoa, powdered sugar and vanilla. Slowly add the milk. Set aside. Once cake is baked, remove pan from the oven. Spread the marshmallows on top of the cake and return the pan to the oven for 5 more minutes. Remove the pan from the oven and cool for a few minutes. Evenly apply the frosting. Allow this to stand about 2 hours before cutting into squares.

Note: If the marshmallows are too hot, the frosting will sink right through. The frosting should be the top layer. It will darken once it hits the heat of the cake.

MY BROWNIE CODE FOR SAFTETY ON THE WORLD WIDE WEB

1. I will agree with my parent(s)'/ guardian(s)' rules for me using a computer and the world Wide Web

2. I will not give my address or my telephone number without permission.

3. I will not give my school's name and address without permission.

4.I will say 'NO' if anyone who I've met on the World wide Web wants to meet me, unless my parent(s)/gaurdian(s) have agreed and will go with me.

5. I won't put my photograph on a web site.

6. I will tell my parent(s)/gaurdian(s) or a teacher if I discover something on the World Wide Web that worries or upsets me.