I never thought making marshmallows would be a big deal.  I figured they would taste about the same and it wouldn't be worth spending the time to make them.  I was wrong.  They do taste better!  And you can flavor them as much or as little as you like, but there is a warning.  Most of the receipes out there say to change the flavorings if you want with no real variable involved.  Peppermint is not your friend.  Use a couple drops or you will be eating toothpaste, not marshmellows.
Adapted from: Martha Stewart

Nonstick cooking spray

3 packages unflavored gelatin

1/2 cup cold water

2 cups granulated sugar

2/3 cup light corn syrup 

 1-2 teaspoons vanilla bean paste 

 Powdered sugar, sifted, for coating

Lightly spray a 9-by-9-inch baking pan with cooking spray. Dust with powdered sugar-very thick

In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand while you are preparing everything else. In a medium saucepan- with a thick bottom if possible, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. mix for 10-12 minutes.

Add vanilla bean paste (or other flavorings- remember if you are using peppermint only a couple of drops); mix until well combined. Spray a rubber spatula with cooking spray. Spread mixture evenly  into pan using prepared spatula. Let stand  for 2 hours.

I then dust powered sugar on a cutting board and flip the marshmallows out onto the board.
Cut marshmallows into 2-inch squares using a sprayed sharp knife. Place  powdered sugar in a large bowl. Working in batches, add marshmallows to  bowl and toss to coat.


This is my all time favorite caramel popcorn.  I use air popped corn which makes it lighter and fluffier.  You can add anything that you want to it.  I have used peanuts, coconut, pretzels, walnuts, etc. If you want to add chocolate pieces, add after the baking period.
Carmel Popcorn


1 cup butter -I use unsalted
2  cups brown sugar -I use dark brown sugar
1/2  cup corn syrup -white
1  teaspoon salt-I don't usually add the salt if I'm adding pretzels or salted nuts.
1/2   teaspoon baking soda
1  teaspoon vanilla bean paste or to taste
5  quarts popped  popcorn

Nuts, or add in's like: pretzels,  etc.


1.   Preheat  oven to 275 degrees. Place popcorn in  a very large baking pan.

2.   In  a medium  saucepan over medium heat, melt butter. Stir in  brown sugar, corn  syrup
and salt. Bring to a boil, stirring constantly. Boil  without stirring 4  minutes. Remove from heat and stir in soda and vanilla bean paste. Pour in a thin stream over popcorn, stirring to coat.

3.   Bake in preheated  oven, stirring every  15 minutes, for 1 hour. Remove from oven and let cool completely before  breaking into pieces

    This is to collect all the family receipes in one spot.

    My name is Cari and I have two children and three grandchildren.

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    December 2012