Jellomellows Recipes

Steps:

• 1. First you need to pick out your Jello flavor and pour power mix into a shallow dish or shallow bowl. My Grandma always used Lime and Strawberry but I don't know if it was the flavor she liked or the lack or choices back then... but I say go with whatever you like... do some Berry Blue and Raspberry for Independence Day or Strawberry and Lime for Christmas... Whatever you like (keep In mind that you will have about 1/2 to 1/4 of the Jello mixture left over per bag of marshmallows.
• 2. Insert a tooth pick into each marshmallow and arrange on a tray or cookie sheet.
• 3. Take the marshmallow by the pick and dip into the water up to the top of the barrel.
• 4. Roll over the paper towel to get the excess moisture off.
• 5. Roll in the Jello powder mix - set aside and repeat the process for the rest of the bag :)
• 6. Refrigerate for about an hour and serve. These form a bit of a crust and smell divine. I think they taste better the cooler they are but they are good no matter what.
• 7. ***** Get creative! I have thought about trying to use pre-sweetened koolaid but that might get too sweet or I have even thought of crushing up some Pop-Rocks and mixing them in the Jello mix for a fun twist! Or mix in some Pixi-Stix powder if you like them tart! The possibilities are endless! :D *NEW IDEA - My mother and I were talking about how good these would be for a winter party - make them with cocoa or chocolate pudding mix and serve on a tray with nice hot cocoa. Put them on a longer pick and people can either eat them cold or swirl their cocoa with it... hey it IS a marshmallow. :D

Steps:

• Spray 13x9-inch pan with cooking spray; sprinkle with 1/4 cup powdered sugar. Combine raspberry gelatin mix and unflavored gelatine in large mixer bowl. Stir in 1/2 cup water. Let stand 5 min.
• Cook granulated sugar, corn syrup and remaining water in saucepan on medium heat 4 min. or until sugar is dissolved. Increase heat to high; cook, without stirring, until syrup reaches 240ºF when tested with candy thermometer. (This will take about 25 min.)
• Add sugar syrup gradually to gelatin mixture, beating constantly with mixer on low speed. Beat on high speed 15 min. or until mixture is very thick and tripled in volume. Pour into prepared pan; smooth top with spatula. Sprinkle with remaining powdered sugar. Let stand at room temperature overnight.
• Unmold marshmallow onto cutting board. Cut into 24 pieces.

Steps:

• Beat first 4 ingredients in large bowl with mixer until blended. Mix flour, dry gelatin mix and baking soda; gradually add to cream cheese mixture, mixing well after each addition. Refrigerate 30 min.
• Heat oven to 375ºF. Roll dough into 60 (1-inch) balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 9 to 11 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
• Sprinkle with powdered sugar just before serving.