Easter Marshmallow Treats
by Angela Billings
 
This is a simple way to make a treat similar to a certain yellow marshmallow that is popular during Easter time.

You will need marshmallows and colored sugar.
 
I put about cup of sugar in a plastic ziplock bag and then added a few drops of food coloring and closed the bag and squished it around until I got the desired color of yellow and pink that I was looking for.
 
Next I wet the marshmallows by running water over them or you could dip them in water in a small bowl. Then I dabbed the excess water off with a paper towel and this left the marshmallows slightly sticky. Then simply roll the marshmallow in the sugar and shake of the excess. They will still be a little damp so you will need to let them dry so the sugar sticks better. Store them in an airtight container.
 
They tasted just fine to me and were very simple to make. If you wanted to make different shapes you can use the recipe below and cut out shapes with cookie cutters and in the place of the coconut you can use the colored sugar. Remember to spray your cookie cutters with nonstick cooking spray so the marshmallows do not stick to them.
 
Marshmallows
 
2 packs Knox gelatin
1/4 cup cold water
1/4 cup boiling water
1 cup sugar
1/2 cup boiling water
1 cup white corn syrup

Pour gelatin into a large bowl and add cold water. Stir until dissolved and add 1/4 cup boiling water; set aside. In a saucepan add 1 cup sugar and 1/2 cup boiling water. Boil until dissolved, then add 1 cup white syrup. Pour this mixture into gelatin and cool by stirring often. When cold, beat with mixer until it stands in peaks. Pour into 9 x 13
inch pan lined with toasted coconut and spread coconut on top. Cool until set, cut into squares and roll in coconut to coat cut sides. Store in large glass jar.