(NAPSA)—You and your family can have fun indoorsby creating these tasty and charming treats. Kid-friendly Sugar Cookies on a Stick and unique Homemade Marshmallow recipes are totally customizable and perfect winter treats; each can be madeto include your family’s favorite flavors, shapesorcolors. Thesecret to making these tasty sweets is to use Karo Syrup. In cookies, it helps maintain freshness, and in marshmallows, it helps control sugar crystallization, which keeps them smooth and creamy. Sugar Cookies on a Stick Prep time: 20 minutes Baketime: 8 to 10 minutes Chill time: 1 hour OR overnight Yield: 20 cookies 1% cups sugar 1 cup shortening 2 eggs % 1% 3 1 cup Karo Light Corn Syrup teaspoonsvanilla extract cupsall-purposeflour teaspoon Argo Baking Powder % teaspoonsalt Craft sticks Combine sugar and shortening in a large bowl. Beat at medium speed with electric mixture until well mixed. Add eggs, corn syrup and vanilla. Beat until well blended and fluffy. Gradually add flour, baking powder and salt to creamed mixture at low speed. Mix until well blended. Wrap dough in plastic wrap. Chill dough at least 1 hour before using. Keep refrigerated until ready to use. Preheat oven to 375 F. Cover baking sheet with parchment paper. Shape dough into walnut-size balls. Push craft sticks into the center of ee a Kid-friendly cookies on a stick Homemade marshmallows can add extra warmth to a cup of hot chocolate. each ball. Place balls, with stick parallel to the baking sheet, 3 inches apart. Flatten cookies into 2%-inch circles. Bake cookies for 8 to 10 minutes, or until slightly browned around the edges. Don’t overbake. Let cool on baking sheet for 5 minutes before placing on wire rack to cool completely. When cookies are cool, wrap in plastic wrap and tie with a ribbon OR placein airtight container. a large saucepan over medium heat. Bring to a boil, stirring frequently. Using a candy ther- are almost as easy to make as they are fun to eat. Homemade Marshmallows Prep time: 45 minutes Cool time: 4+ hours Yield: 6 dozen medium marshmallows 1 cup room temperature water, divided Ys teaspoonsalt 3 envelopes unflavored gelatin 2% cups sugar 1 2 1 1% cup Karo Light Corn Syrup teaspoonsvanilla extract cup powdered sugar teaspoons Argo Corn Starch Combine % cup water, salt and gelatin in large bow] of a stand mixer. Stir and set aside. Combine remaining % cup water, sugar and corn syrup in mometer, cook until mixture reaches 240 F or soft ball stage. Gradually pour the hot syrup over the gelatin mixture with the mixer on low. Turn the mixer on its highest speed and beat for 8 minutes. Add vanilla and beat an additional 2 minutes. The mixing bowl] will get very full. The marshmallows will become very thick, white and shiny. Spread mixture onto greased baking sheet with sides. For thicker marshmallows, use a 13 x 9-inch pan. Let marshmallows cool at least 4 hours or overnight. Combine powdered sugar and corn starch in a shallow pan. Cut the marshmallowsinto bite-size pieces with a sharp knife or scissors, dropping one at a time into the powdered sugar. Toss to coat well. Store marshmallows in an airtight container in a cool place. Best used within 1 month. Learn More For flavor ideas and design variations, check out the recipes on www.KaroSyrup.com.
