3 packets Knox gelatin -- or 3T. bulk gelatin
1/2 cup splenda
3 egg whites
2 teaspoons vanilla
1/4 cup cold water
3/4 cup boiling water

Sprinkle gelatin over cold water in a mixing bowl. Set aside for 5 minutes to soften.

Add to boiling water in saucepan; cook and stir until gelatin is dissolved. Remove from heat.

Cool to consistency of thick syrup.

Stir in Splenda and vanilla.

Beat egg whites till soft peaks begin to form.
Very slowly, trickle a small stream of gelatin mixture into egg white, beating until all gelatin is mixed in.

Continue beating until light and fluffy (but not until they're dry.)
Pour into a 9 x 13 pan, cool to set, and cut (smaller for "mini" marshmallows)!

Perfect to sprinkle over puddings or berries or hot chocolate and divine over pumpkin pie or sweet potato casserole!