OK, so I know that marshmallows are not necessarily a healthy snack.  But with Easter right around the corner I figured I would take a treat that is chalked full of preservatives and processed sugar and try to make it a little healthier, and use natural ingredients in the process.  It turns out that making your own marshmallows is totally worth the work- they are tons of fun and taste pretty darn good.  To be honest I've never been a marshmallow person, they're alright for camping but I've never felt a draw towards them in general.  But these were great, and I liked them way more than the store bought types.

For the cut outs I made my own little chick cookie cutter.  I didn't have anything that was Easter-like, basically my cutters are limited to Olivia the Pig, a star and a heart.  So I fashioned my chick using an aluminum soda can.  With gardening sheers I cut a ring out of the can, then shaped it into a chick.  I was super proud of myself after that- I am not the artistic type.

After getting over my euphoria of building a cookie cutter, I made the marshmallows.  You are supposed to use a candy thermometer to heat your honey, so that you can insure that it reaches 240F.  Obviously if I don't have appropriate cookie cutters, I definitely don't have a candy thermometer.  What can I say, they're not part of my healthy snack arsenal.  So I heated everything for 7 minutes, until it formed soft balls when dropped into cool water.

The marshmallows needs to sit for ~4 hours prior to cutting.  After cutting, store them in a tupperware until you are almost ready to dish them out.  At that point coat them in sugar, if desired.  The reason I recommend waiting is that the sugar can pull out any residual moisture from the marshmallows, making them a little damp.  I colored my sugar with a pinch of turmeric, but you can leave them white if you prefer.  Then I used a skewer and dipped it in cocoa powder for the eye.

Aren't they cute?  Happy Easter- enjoy!

Home made marshmallow chicks
Prep time: 30 minutes
Cool time: at least 4 hours
Makes: ~20 chicks, depending on how savy you are at cutting them out

1/2 cup water
3 packets unflavored gelatin
1/2 cup water
1/4 teaspoon salt
1 cup honey
2 teaspoons vanilla
1/4 teaspoon cream of tarter

In a mixing bowl combine 1/2 cup water with three packets of gelatin.  Set aside so that the gelatin can bloom.

In a small sauce pan heat 1/2 cup water, honey and salt over medium heat.  The mix will start to boil, just stir regularly so that it doesn't boil over.

Using a counter top mixer (or a hand mixer with some creativity) slowly add syrup to gelatin while mixing on low.

Turn speed up and continue to mix for 10-15 minutes,  until marshmallow fluff forms.  It will hold its shape after you pull out the beater when it's ready.  Then pour into a parchment paper lined, then greased, 9x13 inch baking pan.  Let sit for 4 hours, then cut.

Prior to serving, mix the following in a clean coffee grinder:

1/3 cup turbinado sugar
1/4 teaspoon turmeric

Coat cut outs evenly with colored sugar.  Add a little water to the end of a skewer, then dip in cocoa powder.  Make an eye on your chick, then put in plastic baggies and pop them in your kids' Easter baskets.