Southern posted 07-06-99
Homemade Marshmallows
2 tablespoons unflavored gelatin (2 packets)
1-1/4 cups water (divided into 3/4 cup and 1/2 cup)
2 cups granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup powdered sugar
Grease two 8-inch square pans, then dust with finely sifted powdered sugar.
Place gelatin in 3/4 cup of water and set aside to soften. Combine 1/2 cup water and granulated sugar in saucepan.
Cook to 240 °F (soft ball stage). Remove from heat. Add softened gelatin, stirring until almost cold.
Add salt and vanilla. Using an electric mixer, beat until syrup is white and thick (about 8 minutes).
Pour into pans to a 1-inch thickness. Let set in a cool place (but do not refrigerate!) for about 1 hour.
Dust a flat surface with finely sifted powdered sugar (or corn starch for marshmallows that are not quite as sweet).
Turn out candy onto surface. Cut into cubes, 1-inch for standard marshmallows and 1/2-inch for mini-marshmallows.
Dust cubes on all sides with finely sifted powdered sugar or
corn starch.
SOURCE: Mary's Kitchen
HOMEMADE MARSHMALLOW CREME
2 cups sugar
1 cup water
2 cups white Karo corn syrup(divided into 2 cups and 1/2 cup)
1 cup egg whites
4 teaspoons vanilla extract
Cook sugar, water, and 2 cups Karo syrup to 240 °F (soft ball stage). In another bowl, beat egg whites and 1/2 cup Karo syrup together until mixed. Slowly add hot syrup while beating by hand until light and fluffy. When all is mixed, beat hard for 3 minutes. Add vanilla.
SOURCE: Rec.food.recipes archive