anyone..have a good recipe for home made marshmellows?

Answer 1

Homemade Marshmallows:
2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract

Confectioners' sugar, for dusting

1. Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.

2. Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.

3. Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244° (firm-ball stage). Immediately remove pan from heat.

4. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.

5. Generously dust an 8-by-12-inch glass baking pan with confectioners’ sugar. Pour marshmallow mixture into pan. Dust top with confectioners’ sugar; wet your hands, and pat it to smooth. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners' sugar.

Answer 2

Basic Recipe For Marshmallows

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

Ingredients:
For the Homemade Marshmallows
4 pkg gelatin
1 1/2 cups water
2 cups sugar
1 1/2 cups corn syrup
1 tbsp pure vanilla extract
1 x pinch salt

Directions:
For the Homemade Marshmallows
In a small bowl sprinkle the gelatin powder over ½ cup of the water. Place the sugar and the remaining one-cup of the water in a pot and heat until warm to the touch. Add the gelatin mixture to the warm syrup and stir until fully melted.
Pour the gelatin syrup mixture into the bowl of a large stand mixer (i.e. Hobart or KitchenAid) fitted with a whip. Add the corn syrup and vanilla and begin beating at high speed. You may find it useful to cover the bowl with plastic wrap while it beats to keep down the splatter.
Continue beating until the mixture cools, increases in volume, and forms soft peaks. Working quickly before the mixture fully sets in the bowl transfer to either a standard hotel pan dusted with powdered sugar for later cutting into cubes or transfer to a piping bag fitted with a straight tip and pipe mounds onto a non stick surface such as a silpat mat dusted with powdered sugar.

Answer 4

HOMEMADE MARSHMALLOWS

2 envelopes plain gelatin
2/3 c. water
1 c. sugar
1 1/3 c. white Karo
2 tsp. vanilla
14 oz. toasted coconut

Take the 2 envelopes of gelatin, add 2/3 cup water. Stir until dissolved over low heat. Add 1 cup sugar, stir until dissolved. In a LARGE mixing bowl put 1 1/3 cup white Karo and 2 teaspoons vanilla. Pour gelatin mixture into Karo and beat with mixer at highest speed for 15 minutes.
In a 9 x 13 inch pan, sprinkle the toasted coconut, pour mixture over that. Sprinkle coconut on top. Let stand 1 hour - not in refrigerator.

To remove from pan - loosen from edges with knife and invert over large cutting board. Cut into squares and cover sides with coconut

Answer 5

this website has a super easy version

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

Answer 6

http://allrecipes.com/Recipe/Homemade-Marshmallows-II/Detail.aspx

That recipe is wierd it's missing gelatin....you definitely need gelatin otherwise it will crumble!!!