One of the easiest ways to spread cheer during the holidays is to ply friends and family with homemade goodies. Whether you make killer rum balls or spiced nuts, brandied cherries or chocolate bark, now's the time to submit your favorite edible gift ideas -- with a recipe, of course!
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Merrill sprinkles gelatin over water right in the mixer.
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Meanwhile, we combined corn syrup, sugar and water in a saucepan. The corn syrup had been sitting in this bowl and when we went to pour it, the skin that had formed on top worked like a dam, holding back the loose syrup. Who knew corn syrup could form a skin?
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Merrill took to the stove while Amanda measured out confectioners' sugar, cinnamon and coconut powder, which will later be used for dusting the marshmallows -- and preventing them from sticking to everything in sight.
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Merrill diligently wets down the sides of the pan as the sugar syrup heats.
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The syrup is ready when it hits 235 degrees on a candy thermometer. This is the second batch. The first turned to caramel.
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Amanda gives her mixer a stern talking to.
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As the mixer whirrs away, we pour the sugar syrup -- now at softball stage -- into the softened gelatin. The two collide and explode into a pouf of marshmallow!
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Sugar strand frozen in time.
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This is your brain on marshmallow.
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See the chocolate swirl!
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We pat it into the pan using wet hands -- cool trick (thanks notlazy.rustic.).
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Getting it out of the pan is another story -- use a non-stick pan if you have one.
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