Marshmallows

Last Friday, I made these marshmallows(omitting the salt, because the recipe didn’t say where to use it, and only beating for 5 minutes, with a wire whip). They were fantastic! There were safe for my daughter, but not for my son (who can’t have cane sugar). BUT I’ve now figured out how to make a replacement for corn syrup/Lyle’s Golden Syrup out of palm sugar, so as soon as I get to the Asian market to get more palm sugar, I’m going to make him a batch. One of the neighbors had one, and he said they were better than regular marshmallows. I toasted mine over the fire, then (since I can’t have graham crackers or chocolate) put it between two halves of a banana spread with natural peanut butter! Yum. My daughter just ate hers slightly warmed (she has no patience). Next time I’d add a little vanilla too. And if you don’t let it sit overnight, it’s just like Fluff. So versatile for recipes!