Jim - the smell of the melted gelatin is less than ideal, but I have found just a little vanilla extract does the trick - I don’t smell or taste anything foul. Plus, since I am using this to pipe into shelled bonbons, the other flavors are there too. I have tried avoiding the gelatin and extra water (I wanted to get aW as low as possible), but the texture is too runny for my liking. My initial recipe with gelatin gave a wonderful soft marshmallow, but it didn’t self level. I cut the amount of gelatin I was using in half and it seemed to be a good balance between easily self leveling, staying fluid long enough to pipe into molds but yet giving a firmer texture when fully set. I am also working on the graham cracker round (I use the smallest Ateco biscuit cutter when the graham cracker is straight from oven and it fits my mold well). Again, trying to get away from as much moisture as possible I am tinkering with a recipe that uses only a little molasses and coconut oil instead of butter. Crispness is an issue right now, but the flavor is quite good. In fact, I could stop eating the scraps yesterday…). Any thoughts on a cookie recipes for a nice crisp cookie round? Oh, once I piped the marshmallow, I made a meltaway layer with 33% milk choc and coconut oil - just enough to seal the marshmallow and help keep my graham crisp. I am hoping to get another test of this going soon and I’ll let you know how it goes.