does anyone have a good marshmallow recipe?

Answer 1

MARSHMALLOWS

about 1 cup confectioners' sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115°F.)
1/4 teaspoon salt
2 large egg whites*
1 teaspoon vanilla
*if egg safety is a problem in your area, substitute powdered egg whites reconstituted according to manufacturer's instructions




Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners― sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.

Makes about 96 marshmallows.

Answer 2

Basic Recipe For Marshmallows
Yield: 1 Batch

Ingredients

2 pk gelatin, unflavored
1/2 c ; water, cold
2 c sugar
3/4 c corn syrup, light
3/4 c ; water
2 ts vanilla
1/4 c sugar, confectioners; mixed
-with
1/4 c cornstarch

Instructions

Combine the gelatin and cold water in a large mixing bowl. Let the
mixture stand while preparing the sugar syrup.

Lightly oil a two-quart saucepan. Combine the sugar, corn syrup, and
three-quarters of a cup of water in the saucepan. Cook over medium
heat, stirring constantly, until the sugar dissolves. Cover, and
bring to a boil. Remove the cover as soon as the mixture boils;
cook, without stirring, to 245 F. (firm ball stage). Remove from the
heat. Pour the hot syrup slowly into the softened gelatin, combining
with a mixer. The entire process should take 15 minutes. Add the
vanilla at the very end of the beating process. At this point the
marshmallow mixture should be very light and fluffy.

Lightly oil an 8"x8"x2" pan. Sprinkle half the confectioners' sugar-
cornstarch mixture over the bottom; pour the marshmallow mixture over
this. Chill overnight in the refrigerator.

When you are ready to cut the marshmallows, sprinkle the rest of the
confectioner's sugar-cornstarch mixture over the top of the
marshmallow. Lift the entire piece out of the pan onto a cutting
board. Use very sharp scissors, dipped into cold water periodically,
to cut the marsh- mallow into one-inch square pieces. Roll pieces in
the confectioners' sugar-cornstarch mixture; there will be enough
left in the bottom of the pan for this step. Let the marshmallows
dry on a cooling rack for an hour or two. Store in an airtight
container. The marshmallows will stay moist at least three weeks.

This recipe makes 64 one-inch marshmallows or 128 half-inch
marshmallows.

Answer 3

This is a really good step-by-step guide with pictures.

http://www.cookingforengineers.com/recipe.php?id=106&title=Marshmallows

Answer 4

To make marshmellows or using them? If you're using them, Rice Krispies are always a yummy treat!

Answer 5

no...