These super easy marshmallows are honestly as light and silky as a cloud. They are best I have ever tasted, and the good thing about them is, you can use whatever flavors and colors you desire to be festive. Try lime, cherry or lemon, adding more food coloring while beating for brighter marshmallows.

The reason I chose sugar-free, by the way, is not to cut down on sugar (although it helps) but because the sugared variety doesn’t mix well with the little water we use. This is also a good project to get the kids involved in if you don’t have a stand mixer. Let them hold the electric mixer for a few minutes.

Nonstick cooking spray

1 cup sugar

/ cup water, divided

2 (.44-ounce) boxes cranberry-flavored gelatin

Powdered sugar to coat

Spray a bread loaf pan very lightly with nonstick cooking spray; set aside. Or if you want thinner marshmallows, use an 8-inch square pan. Place sugar and / cup water in a medium saucepan. Stir and bring to a boil over medium high heat. Let boil one minute and remove. Meanwhile, mix gelatin with remaining water in a deep, large bowl with electric mixer on high for 10 seconds. Reduce speed to medium and slowly pour boiling sugar water into gelatin mixture while beating.

When all of it has been drizzled in, increase speed to high and continue to beat for 12 minutes, or until significantly lighter in color and almost tripled in volume. Scrape into the prepared pan, smooth the top, cover and refrigerate until completely set, about two hours. Loose the edges with a butter knife and cut into desired sizes with a sharp knife. Place some powdered sugar in a large plate and coat some or all sides so that it isn’t sticky. Enjoy.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine. You can email questions or comments to theyankeechef@aol.com and visit theyankeechef.blogspot.com.

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