In fact, we made some homemade marshmallows, too (recipe below) and they were fun. I don't know if they were worth all the work, but it was fun to see Gourmet Dad's face when I told him what I was making. His reply? "Aren't they less than a dollar a bag at the grocery store??" :)
Sweetie Pie DrinksIngredients:
Milk
Strawberry Quik (or red food coloring if you just want pink milk)
Large Marshmallows
powdered sugar
Small heart-shaped cutter (or sharp paring knife)
Directions:
Mix milk and strawberry quick in mugs. Or, if you just want colored milk, add a drop of red food coloring to milk and mix well. Cut marshmallows in half and dip sticky side in powdered sugar. Using small heart cutter (or paring knife), cut out heart shape and roll any sticky sides in powdered sugar. Drop in strawberry milk and serve. Yummy!
Homemade Marshmallows
Ingredients:
3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray
Food coloring or flavoring oil (optional)
Directions:
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cook for 3 to 4 minutes. Clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed (with whisk attachment) and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla and any flavors/colors during the last minute of whipping.
While the mixture is whipping, combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. 
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza cutter dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
