4 c. sugar
4 env. unflavored gelatin
1/2 c. powdered sugar
Flaked coconut
Assorted candied
1 c. water
1 tsp. almond extract
1/2 c. cornstarch
Wooden picks
Red maraschino cherries, slivered
3/4 c. water

Combine 4 cups sugar and 1 cup water in a small Dutch oven, stirring well. cover; let stand at room temperature 30 minutes. Combine gelatin and remaining 3/4 cup water in a large bowl, stirring well. Cover; let stand at room temperature 30 minutes.

Bring sugar mixture to a boil; reduce heat to medium and cook, stirring frequently, until sugar dissolves. Wash off sugar crystals from sides of pan, using a brush dipped in cold water. Continue to cook over medium heat, without stirring, until mixture reaches fire ball stage (244 degrees).

Remove from heat and pour hot sugar syrup in a thin stream over gelatin mixture, beating constantly at medium speed. Continue to beat at medium speed 30 seconds; add almond extract, beating well.

Sift together powdered sugar and cornstarch into a 15x10x1 inch jelly roll pan. Spread marshmallow mixture evenly in pan; cover lightly with wax paper. Let mixture stand at room temperature at least 12 hours.

Loosen edges of marshmallow candy, using a sharp knife, and invert onto wax paper. Cut 1/3 of candy into 1 1/2 inch circles, another third into 1 3/4 inch circles, and remaining third into 2 inch circles. Lightly dip each marshmallow circle in warm water and roll in flaked coconut.

Assemble one of each size marshmallow on a wooden pick to form each snowman. Decorate snowmen with assorted candies and cherries. Store in airtight containers. Yield: 14 snowmen.