One billowy bite and you know why MaryJane makes her own marshmallows.

Powdered sugar
2 1/2 Tbsp. unflavored gelatin*
1 cup water, divided
1 1/2 cups granulated sugar
1 cup light-colored corn syrup
1/4 tsp. salt
1 Tbsp. water
2 tsp. vanilla extract

1. Lightly coat an 8x8x2-inch pan with cooking spray. Heavily dust with powdered sugar; set aside. Stir unflavored gelatin and 1/2 cup of the water together in a large bowl of a very sturdy stand mixer; let stand 25 minutes while preparing syrup mixture (mixture will be set).

2. Meanwhile, mix remaining 1/2 cup water, granulated sugar, syrup, and salt in a heavy 2-quart saucepan. Cook and stir over low to medium-low heat until sugar has dissolved. Cook and stir over medium-high until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently until thermometer registers 244° (about 15 minutes). (Watch carefully to prevent mixture from boiling over. If necessary, reduce heat to medium-low.) Slowly pour hot syrup into gelatin mixture with stand mixer on low to medium-low speed. Increase to high speed; beat 15 minutes (mixture should be thick and about triple in volume). Add 1 tablespoon water and vanilla extract; beat until combined.

3. Spoon mixture (it will be sticky) into prepared pan. Let stand, uncovered, overnight. Loosen mixture from pan by lifting around edges with a knife. Invert onto a cutting board dusted with powdered sugar. With a hand sifter, dust marshmallows with additional powdered sugar. Cut into 1-inch squares with a large knife dusted with powdered sugar. Dust with additional powdered sugar. Makes about 64 marshmallows.

*NOTE: MaryJane now prefers to make marshmallows with her new ChillOver Powder, a vegetarian alternative available at www.maryjanesfarm.org. Look for the recipe using ChillOver Powder in MaryJane's new book.

Honey Graham Crackers
With this graham cracker recipe, you’ll have delicious graham crackers ready-to-eat plain or in s’mores with MaryJane’s Marshmallows.

1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup packed brown sugar
1/2 cup butter (1 stick)
1/3 cup unsweetened coconut milk
2 Tbsp. honey
2 Tbsp. molasses
1/2 tsp. coconut extract or vanilla

1. Combine the dry ingredients in a large bowl; set aside. In a medium saucepan, warm the butter, coconut milk, honey, and molasses just until butter melts; stir to combine. Add coconut extract.

2. Pour milk mixture all at once into flour mixture. Using a fork, stir until mixture is gathered into a ball. Turn dough out onto a lightly floured surface and knead gently, folding and pressing dough 12 to 15 strokes. Divide dough into smaller pieces; roll each piece between 2 pieces of parchment or waxed paper to 1/8-inch thickness.

3. Cut with a 2 1/2-inch round cookie cutter and transfer to an ungreased baking sheet. Bake in a 350° oven for 10 minutes. Makes about 40 crackers.