Okay, I know you're tired of sweets, but all I can say is that it's still 2008 and these are totally worth having around. If anything, bring in the new year with a mug of hot cocoa topped with these little beauties. They're perfect.

Artisan Sweets posted this recipe for homemade marshmallows awhile back, and now that I have several delicious batches under my belt, I'm hooked. You will be, too... even though I know you're thinking, "Make my own marshmallows? When I can get a perfectly good bag at the store? And when I'd rather spend my time watching a Jon and Kate Plus 8 marathon?" Please. Step away from the TV and reserve your oohs and aahs aimed at those Asian children for these marshmallows. Once you taste one, you'll be hooked, too. Emily, always a source of great food reactions, said, "So this is what marshmallows are supposed to taste like!" She's right. They're sublime. Please try some. 

Homemade Marshmallows

• 3 packets of unflavored gelatin
• 1 cup of cold water
• 1 1/2 cups of granulated sugar
• 1 cup of light corn syrup
• 1 tsp. salt
• the seeds of one vanilla bean, 1 tbsp. of vanilla extract, or 1 tbsp. of vanilla paste
• 1/4 cup powdered sugar
• 1/4 cup cornstarch
• nonstick spray

First, pour the gelatin into a mixing bowl with 1/2 cup of the cold water. Let that hang out while you get the other stuff ready. In a small saucepan, stir together the other half cup of water, the sugar, the corn syrup, and the salt. Put the lid on, turn the heat up to medium-high, and let it bubble away for about four minutes. Then take the lid off, stick a candy thermometer on the side of the pan, and let it cook another 7-8 minutes until the mixture hits 240 degrees.

Now turn on your mixer that has a whisk attachment and slowly pour the sugar mixture into the gelatin and water. Do this on LOW speed. That sugar is hot. Once it's all incorporated, turn the mixer on high, add the vanilla, and beat for a looooong time, like 15 minutes. The mixture is white and fluffy and gooey and beautiful.

Next, mix the powdered sugar and cornstarch in a small bowl and sprinkle some of it into a 13x9 pan lined with foil and lightly sprayed with cooking spray. Got that? Pan, foil, cooking spray, sugar/cornstarch. Now pour the white fluffy goodness into that prepared pan and sprinkle the top with more sugar and cornstarch. Let it sit uncovered for several hours and even overnight. 

When the marshmallows have set, put a cutting board on top of the pan, and flip out the marshmallows. You might have to peel off the foil a bit, but that's no big deal.

Now take a big sharp knife and cut the marshmallows into strips and then into squares. Cut them as big or as little as you'd like, and you could even use cookie cutters if you want (as recommended by Ezra Pound Cake)! Toss each piece in the rest of the sugar/cornstarch mixture to keep the marshmallows from sticking together. These will keep for a good three weeks in an airtight container, but I guarantee they won't last that long.

Feel free to change the flavorings as well to go beyond just the original vanilla. For this particular batch, I uses peppermint extract instead of the vanilla and threw a few pulvarized mints into the powdered sugar/cornstarch mixture. They add a subtle mint flavor to my hot chocolate that I just love around this time of year. So have fun experimenting! Chocolate, cinnamon, mint, almond... lots of possibilities.

So now that you've seen them, are you in? YEEEESSSSSS. I knew you'd come around. Have a mug of hot chocolate with six one of these, and think of me. Or think of something else. Because thinking of me could be a bit creepy. And starting January 1st? Ideas for healthy meals all month long. Stay tuned...