Great Homemade Marshmallow Recipes?

Basic Recipe For Marshmallows

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.

2 1/2 tablespoons unflavored gelatin

1 1/2 cup granulated sugar

1 cup light corn syrup

1/4 teaspoon salt

2 tablespoons pure vanilla extract

Confectioners' sugar (for dusting)

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

Combine granulated sugar, corn syrup, salt and 1/2 cup of 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.

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

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.

Generously dust an 8 x 12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out.

HOMEMADE MARSHMALLOWS

1 lg. pkg. Jello, any flavor

1 1/2 c. boiling water

1/2 c. corn syrup

Dish of white sugar

Empty Jello into a mixing bowl, pour boiling water in bowl and stir until Jello is completely dissolved. Add corn syrup and stir well. Let mixture sit (or refrigerator), when thickened, whip with mixer until fluffy. Pour into baking pan and let set until firm. Cut into cubes and roll in sugar. Use assorted flavors for a variety of colors.

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Maple Syrup Marshamallows

3 Tbs. (21 g) gelatin

1/2 cup water

2 cups maple syrup

1/4 tsp. salt

1 Tbs. vanilla extract

Pour gelatin and water into blender or mixer bowl. Let it sit while you heat up the maple syrup. Cook the maple syrup to hard-ball stage or 250 degrees. Pour it slowly into the gelatin while the mixer or blender is running. Add the salt and vanilla. When it's very fluffy and seems to be done expanding pour the mixture into a greased pan. Let it set, cut into squares, and voila! Marshmallows

Fudge always uses marshmallows. But I wish I had a good recipe for you. I've heard that you can make your own marshmallows too.

No, but I have the official Fannie May Fudge Recipe! It is AWESOME! FANNIE MAY FUDGE 4 CUPS SUGAR 1 CUP WHOLE MILK 1 TSP VANILLA 25 LARGE MARSHMALLOWS (CUT UP) 1 CUP BUTTER (NO MARGARINE) = 2 STICKS 18 OZ MILK CHOCOLATE (CUT UP) 12 OZ SEMI SWEET CHOCOLATE CHIPS 2 OZ UNSWEETENED CHOCOLATE (CUT UP) 1 CUP NUTS (OPTIONAL) MIX TOGETHER MILK, SUGAR, VANILLA & BUTTER. BOIL FOR 2 MINUTES TURN OFF HEAT ADD MARSHMALLOWS & STIR UNTIL MELTED ADD CHOCOLATE ONE KIND AT A TIME. STIR RAPIDLY UNTIL MELTED. ADD NUTS IF DESIRED GREASE, WITH BUTTER, A 12x16x1 SHEET CAKE PAN OR TWO 9 x13 PANS PUT FUDGE IN PAN WAIT UNTIL FUDGE IS SET BEFORE CUTTING

HOMEMADE MARSHMALLOWS 2

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 degrees)

1/4 teaspoon salt

2 large egg whites

1 teaspoon vanilla

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 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 degrees, 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 three hours, and up to 1 day.

Run a thin knife around edges of pan and invert pan onto 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 marshmallows into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallow keep in an airtight container at cool room temperature 1 week

HOMEMADE MARSHMALLOWS

2 tablespoons of gelatine

¼ cup of water

2 cups of white sugar

1 cup of water

1 teaspoon of vanilla essence

¾ cup of mixed cornflour and icing sugar (¼ cup of cornflour, ½ cup of icing sugar)

Soak the gelatine in ¼ of a cup of cold water in a small bowl and set aside to swell for 10 minutes. In a large saucepan pour the sugar and second measure of water. Gently dissolve the sugar over a low heat stirring constantly. Add the swollen gelatine and dissolve. Raise the temperature and bring to the boil. Boil steadily but not vigorously for 15 minutes without stirring. Remove from the heat and allow to cool until luke warm. Add the vanilla essence and whisk the mixture with an electric mixer or beater until very thick and white. Rinse a 20 cm (8 inch) sponge roll tin or fudge dish under water and pour the marshmallow mixture into the wet tin. Refrigerate until set. Cut into squares and roll in mixed cornflour and icing sugar.

Variations: To colour the marshmallows add a couple of drops of food colouring. To make other flavoured marshmallows use 1 teaspoon of peppermint, coffee, almond or other essence in place of the vanilla. Roll the marshmallows in desiccated or toasted coconut in place of the cornflour and icing sugar.

haha I guess I just assumed that they just magically appeared in those bags right around campfire time, - great question!