June weddings and their anniversaries usher in the summer candy season. One wedding anniversary, the sixth, is dedicated to sugar and candy, and to iron, too. But candy is wonderful for any wedding celebration. Because of their fresh dainty look, pastel and white bonbons are wedding party specials along with white mints and the ever-present fondant patty.

You can arrange candies in pretty dishes and wrap them in cellophane. Nuts and small hard candies look attractive packed in marmalade jars. If your assortment includes chocolates they will look better in paper. You can use doilies or shelf edging best packed in a pretty tin box or in a pasteboard box lined with lace

Summertime is really not the perfect time to make candy, let's face it. But you can do a good job with most varieties if you pick the less humid days.

Marshmallows are no problem and they are just right for a Fourth of July picnic, either eaten with the fingers or toasted on sticks. Jellied candies appear cool and are refreshing; so they are well liked in warm weather even though they are more difficult to make. This is so with hard candies as well.

Have fun making them and even more fun eating them and giving them to your friends!

MARSHMALLOWS

2 tablespoons gelatin, 3/4 cup light corn syrup, (2 envelopes), 1/2 cup hot water, 1/2 cup cold water, 2 teaspoons vanilla, 2 cups sugar Confectioners' sugar

Put 2 tablespoons gelatin in an electric mixer bowl and measure into this 1/2 cup cold water. Mix well and let stand. Measure 2 cups sugar, 3/4 cup light corn syrup and 1/2 cup hot water into a saucepan and blend well with a wooden spoon. Place over low heat until sugar is all dissolved and then increase the heat.

When mixture boils put in your candy thermometer and continue cooking without stirring. When thermometer registers 244 to 246 degrees, remove from heat and pour into gelatin, beating all the while. Continue beating until candy thickens and is slightly warm. At least 15 minutes is required.

Blend in 2 teaspoons vanilla and pour into two pans (7 by 7 inches) that have been lightly buttered and dusted with cornstarch. Set in a cool place or refrigerator until firm. Remove from pan and cut into pieces, dusting each piece well with confectioners' sugar. Scissors can be used if dipped in confectioners' sugar between cuttings. Marshmallow can be dipped in chocolate, or combined with equal-size pieces of caramel or jellies for dipping. Or marsh-mallow may be used between two layers of caramel to give a variation.

A drop of fruit coloring may be added to the mixture during the beating to give tinted marshmallows. Concentrated canned or frozen fruit juice or strong coffee may be used in place of the cold water in which the gelatin is soaked. In this case, omit the vanilla. For nut marshmallows add 1/2 cup chopped nuts to the mixture, or roll the marshmallow pieces in finely chopped nuts.

These wonderful marshmallows will be a great addition to any occasion. Enjoy!