I finally got to make Martha Stewart’s recipe for Homemade Marshmallows. A word of advice: When Martha orders “an electric mixer with whisk attachment,” you ought to use the whisk attachment. I didn’t, and it was a nightmare of “Ghostbusters” proportions. The marshmallow goo was relentless in climbing the poor little mixer’s beaters. It was supposed to triple its volume. Ha. I have to let them air-dry overnight, so I won’t have a final prognosis until morning.

While I was being attacked by the marshmallows, Phoebe was preparing a batch of sweet, gentle truffles from her Vegetarian Times magazine.

Homemade Marshmallows
Makes about 40

Smore!
Originally uploaded by nichole_e.

2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners’ sugar, for dusting

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.

Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.

Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.

With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.

Generously dust an 8-by-12-inch glass baking pan with confectioners’ sugar. Pour marshmallow mixture into pan. Dust top with confectioners’ sugar; wet your hands, and pat it to smooth. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners’ sugar.

Update: Marshmallows! So good! Especially with graham cracker crumbs and chocolate sprinkles!

Decadent Dairy-Free Chocolate Truffles
6 ounces high quality dark chocolate (60% cocoa), finely chopped
1/4 cup walnut, almond or canola oil
1/2 cup unsweetened cocoa
1/2 cup coconut

Place chocolate, oil and 1/3 cup water in microwave-safe bowl. Heat on high in microwave 1 minute. Stir; heat 1 minute more, or until chocolate has melted. Whisk until smooth. Cover with plastic wrap and chill 6 hours or overnight.

Place cocoa and coconut on separate plates. Shape truffle mixture by heaping teaspoonsful into small, 3/4-inch balls. Roll in cocoa or coconut. Chill until ready to serve.