I've made Ina's 3 times. They are both egg & dairy free.

I don't think you can work them without thoroughly coating in powdered sugar? I didn't dip in chocolate but the little buggers are sticky. I'd follow the recipe & just dip them...think they will be fine, powdered sugar & all.

We decided we just didn't like marshmallows so I've not made them recently. Ina's recipe is easy though; just be sure to coat them well.

/tricia

Oops, meant to give you a link. Here it is...

Also, Ann T. makes marshmallows.

/tricia

Here is a link that might be useful: Ina's Marshmallows

Thanks very much, Tricia!

Gee...they smell kinda gamey. Bad gelatin?

This is my recipe and I make them often during the winter. I use Kosher gelatin which I buy from a company in New York in bulk. VERY $$$ but for my business it has to be certified Kosher or I can't sell it.

Butter, for greasing & confectioners' sugar, for coating
2 tablespoons gelatin
1/2 cup cold water
2 cups granulated sugar
3/4 cup boiling water
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract

1. Butter an 8x8-inch square baking dish. Line with waxed paper, then butter waxed paper, and lightly coat with confectioners' sugar.

2. Disolve gelatin in cold water, in the bowl of a stand mixer, using whisk attachment.

3. In a large saucepan, over medium high heat, whisk together granulated sugar, boiling water and salt; bring to a boil, whisking frequently. Stop whisking, and cook for 15-20 minutes, or until a thermometer reads 236 degrees F.

4. Pour syrup slowly over gelatin. Add vanilla extract, and beat on medium speed, for 20 minutes, or until thick and cool.

5. Butter a spatula, and scrape marshmallow cream into prepared dish; smooth the surface. Freeze overnight, then remove waxed paper from dish, lifting out marshmallow. Peel waxed paper off, then cut into squares, on a cutting board, using a buttered-sharp knife. Lightly dust marshmallows with additional confectioners' sugar.

6. Makes 36 mallows (This depends on how big you cut them)

I've used other flavors and dipped them in chocolate 24 hours after they've set even when they've been covered with sugar. As they dry u the sugar absorbs and creates a kind of skin. The chocolate sticks fine to that.

Thanks ladies! I guess they turned out alright. Problem is, they're still marshmallows...

=P

fori, what does that mean. People rave over my marshmallows. They say they are unlike any store bought ones and I agree.

YOURS are probably fantastic, and I'll use your recipe on my next attempt. This batch of mine is definitely better than store bought, but I'm not crazy about them. I don't know if it's because they aren't that great or because they are marshmallows. I'll pass them around at a Halloween party and see what others think. I thought I'd give marshmallows a try to avoid some food allergies.

Ya know, come to think of it, for dairy and egg free candy, they're really not that bad!