This is my recipe and I make them often during the winter. I use Kosher gelatin which I buy from a company in New York in bulk. VERY $$$ but for my business it has to be certified Kosher or I can't sell it. Butter, for greasing & confectioners' sugar, for coating 2 tablespoons gelatin 1/2 cup cold water 2 cups granulated sugar 3/4 cup boiling water 1/8 teaspoon salt 1 1/2 teaspoons vanilla extract 1. Butter an 8x8-inch square baking dish. Line with waxed paper, then butter waxed paper, and lightly coat with confectioners' sugar. 2. Disolve gelatin in cold water, in the bowl of a stand mixer, using whisk attachment. 3. In a large saucepan, over medium high heat, whisk together granulated sugar, boiling water and salt; bring to a boil, whisking frequently. Stop whisking, and cook for 15-20 minutes, or until a thermometer reads 236 degrees F. 4. Pour syrup slowly over gelatin. Add vanilla extract, and beat on medium speed, for 20 minutes, or until thick and cool. 5. Butter a spatula, and scrape marshmallow cream into prepared dish; smooth the surface. Freeze overnight, then remove waxed paper from dish, lifting out marshmallow. Peel waxed paper off, then cut into squares, on a cutting board, using a buttered-sharp knife. Lightly dust marshmallows with additional confectioners' sugar. 6. Makes 36 mallows (This depends on how big you cut them) I've used other flavors and dipped them in chocolate 24 hours after they've set even when they've been covered with sugar. As they dry u the sugar absorbs and creates a kind of skin. The chocolate sticks fine to that.

Like Jo, I find that white chocolate doesn't really melt very well, even with a little bit of vegetable oil. It stays too thick to dip, it's better for drizzling. I've done a couple of batches in the microwave and they've turned to stone, very nearly. Dark chocolate I have better luck with, I'm using Trader Joe's Pound Plus and it's worked well. I haven't found a white "chocolate" that I'm happy with, not even the wilton type melts or the white bark for melting. It just doesn't melt very thinly. I also agree that the new microwaves will heat too hot too quickly. I melted stuff in my old microwave without incident, but my new one is just too hot. Add the pyrex bowl and there's a recipe for disaster, ask me. Sigh. Readinglady was kind enough to send me her Farberware double boiler, I don't think I've ever owned one. I use it for white chocolate, because it's so finicky, and it works as well as anything. So, Linnea, you are definitely not alone with this. Annie

So....make homemade marshmallows. They are so easy and much better than store bought. or meringue mushrooms: Make meringue with equal weights egg whites and superfine sugar with 1/8 tsp cream of tarter and a pinch of salt per egg white. Pipe tops and stems smoothing any pointy bits on tops with a finger dipped in water. Bake long and slow. I do 190 overnight. Assemble by dipping bottom of tops in chocolate (or spread on with spatula) and push onto base. Dust with coco powder. Easy peasy and super impressive Here is a link that might be useful: Has anyone ever made marshmallows?

I like to use Merkens chocolates which are sold at candy/cake-making stores and many web sites. I like the dark chocolate which doesn't really taste like typical dark chocolate to me but more like a really, really good milk chocolate, if that makes sense. Anyway I melt them in pyrex dishes in an electric skillet set on warm (I can leave them there forever) and then dip or pour it into molds. I like to stir in small marshmallows and toasted whole almonds then pour that mixture into large (about 3x4") plastic molds in Christmas shapes. Everyone loves getting their own wrapped in a clear holiday celophane bag. I also like to drizzle it over rice krispy bars, or dip 1/2 a pretzel in it. Or, pour into mini muffin cups about 1/3 full, refrigerate until solid, add a tab of peanut butter in the middle (don't let it spread to the edge), cool again, then fill to nearly the top with more chocolate. Then place a half a peanut or chopped peanuts on top to decorate and also to show that it contains peanuts (for the sake of people who are allergic to peanuts). So many possibilities! :-) Jen