They taste different but really good.

The key is the whipping. You really need to beat them for a LOOONG time. Takes an electric mixer. It doesn't work with a hand mixer.

Look at these:

Here is a link that might be useful: Hot chocolate with homemade marshmallows on a stick

I have to admit that I have made marshmallows ONLY so DGS could say "hey, my Grammy makes those for me." I am competing with a grandmother who has a pool and two puppies so I have to grab opportunities when they arise.

It is work so it depends on your motivation-mine as I said is my DGS.

I saw this recipe a few days ago, and OH MY!

I'll be over with my mug of hot chocolate if you make them!

Here is a link that might be useful: Peppermint candy cane marshmallows.

Virginia7074

I have made marshmallows for the last few years. To me it is really fun--it is not a lot of work, but it is messy. It certainly impresses people that you did something so foreign as make marshmallows. They are soooo much better than the store-bought-in-a-plastic-bag-puffed air. Really, really good. They are definitely worth the effort.

My recipe and instructions are my compilation of several months of reading and research as well as my experience. I preferred a recipe that did not have any egg whites. This recipe has never gone wrong for me.

Marshmallows

3 cups of sugar
1 1/4 cups of light corn syrup
1/4 teaspoon of salt
3/4 cup of water

4 packets of unflavored gelatin
3/4 cup of water
2 teaspoons of vanilla

In a 2 quart saucepan place 3 cups of sugar, 1 1/4 cups of light corn syrup, 1/4 teaspoon of salt, and 3/4 cup of water. Stir well and bring to a boil over high heat. Be careful; the mixture will foam up, and it's very hot. Clip a candy thermometer to the side of the pan and cook until the mixture reaches 240 F.

Before the sugar mixture reaches 240 degrees, place 3/4 cup of water and 4 packets of unflavored gelatin in the bowl of an electric stand mixer with whisk attachment. Using a spoon, stir to combine, but don't worry if the gelatin doesn't dissolve completely.

When the sugar mixture is ready, turn on the mixer at lowest speed and carefully pour the hot syrup into the gelatin mixture in a stream--don't dump it all at once.

When the syrup is incorporated, increase the mixer speed to high. (Note: KitchenAids can overbeat; you may want to use speed 8 instead of 10.)

Leave the mixer running for 20 to 30 minutes; the mixture will increase in volume and eventually reach the stiff peak stage. It will start to look jagged around the edges of the mixer bowl.

While the mixer is running, brush a 9x13-inch pan with vegetable oil. (I have better luck with solid shortening.) For smaller marshmallows, I use a 15x11 jelly roll pan, and for large ones, use a 9" or 10" square pan so they will be taller.

When the mixture reaches stiff peaks, add 2 teaspoons of vanilla and mix well. Pour (push, shove) the mixture into the prepared pan and smooth with an offset spatula. Let pan sit out overnight, uncovered (and away from cats and kids).

When you're ready to cut the marshmallows, dust the top with confectioners' sugar. (I mix 2 parts confectioner's sugar and 1 part cornstarch to reduce stickiness.) To cut, you may use a sharp knife coated in oil, a good pair of kitchen shears (the kind that come apart for thorough cleaning), or a pizza cutter. (I don't have good luck with the knife. The scissors worked, but I can cut the prettiest squares using a washable ruler and a large pizza cutter--it is still messy. You can also use small cookie cutters.)

Cut the marshmallows into manageable squares. How big is manageable? They're easier to eat (less mess from the powdered sugar) if you can pop the whole thing in your mouth, so run a test and see what works for you.

It's not hard at all..you "activate" the gelatin in the mixer with water.

You put sugars, and boiling water on the stove top..I add my vanilla to the "candy". (to burn off the alcohol)

You pour hot candy slowly into batter bowl, while whisk is gently turning...when all is incorporated..you turn the machine up to medium and let it go until, fluffy and cool.

Spread into/onto well buttered wax paper generously coated with powdered sugar and toss in the freezer for a few hours to over night.

Take out the paper from the pan. Peel back the sides a bit and start cutting..toss the cut mallows in more powdered sugar to coat all the stick sides..let dry a bit, then store in a sealed container.

Here's the recipe I use: and I use 3 packets of Knox per batch for the 2T.

Here is a link that might be useful: Homemade Marshmallows

I made them years ago from the recipe in this old thread. If you have a kitchenaid mixer, they are not hard at all. They were good but they are still marshmallows :) I dipped some in chocolate, rolled some in nuts and some in coconut.

Here is a link that might be useful: Marshmallow recipe

Marshmallows aren't difficult to make. You can leave them plain or doctor them up.

I covered mine in cocoa and powdered sugar and even sandwiched marshmallow between layers of homemade fudge.

Virginia7074-
the girls and I make marshmallows all the time. They taste sooooo yummy! We eat them plain and put them in hot chocolate...but our favorite is to dip them in dark chocolate and swirl on milk chocolate, white chocolate, caramel, and/or butterscotch!YUM!

Ann...is that maple or peanut butter fudge? OHMIGOSH that looks good!

Deb, it is my regular maple cream fudge.

Ann

Please, oh please. Now I really need that maple cream fudge recipe. So many recipes, so little time.

Thanks, Ann! That's what I thought! I'm going to have to try that now! That just looks too good to pass up!

I forgot about the fudge and marshmallows..I think that'll be a good New Years Eve Party nibble.