how do you make marshmallows?

They're cheap to buy and a pain in the **** to make from scratch (tried it once, didn't exactly turn out as planned.

Go buy them.


GC

* 1 cup confectioners' sugar for dusting
* 2 cups white sugar
* 1 tablespoon light corn syrup
* 1 1/4 cups water, divided
* 4 tablespoons unflavored gelatin
* 2 egg whites
* 1 teaspoon vanilla extract

Directions

1. Dust a 9x9 inch square dish generously with confectioners' sugar.
2. In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
3. While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.
4. In a separate bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.

use the above ones if u like. keep in mind u can make pavlova and the filing is marshmellow

1/4 cup cornstarch
1/3 cup confectioners sugar
1 envelope unflavored gelatin
1/3 cup water
2/3 cup granulated sugar
1/2 cup light corn syrup
Pinch of salt
1 teaspoon vanilla extract


1. Sift the cornstarch and confectioners sugar into a bowl. Lightly grease an 8x8-inch square baking pan and sprinkle 1 tablespoon of the cornstarch-and-sugar mixture into it. Tilt the pan to coat the sides and the bottom. Leave any excess in the pan.

2. Sprinkle the gelatin into the water in a small saucepan and let soak for five minutes. Add the granulated sugar and stir over low heat until the gelatin and sugar dissolve.

3. In the large bowl of an electric mixer, combine the gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed, until peaks form.

4. Spread the fluffy mixture in the prepared pan and smooth the top. Leave for two hours or until set.

5. With a wet knife, cut the marshmallow mixture into quarters and loosen around the edges. Sprinkle the remaining cornstarch-and-sugar mixture on a baking sheet and invert the marshmallow blocks onto it. Cut each quarter into nine pieces and roll each one in the starch and sugar.

6. Place the marshmallows on a cake rack covered with paper towels and let them stand over night to dry the surface slightly. Store airtight; the marshmallows will keep for a month.

1/2 cup cold water
3 envelopes unflavored gelatin
2/3 cups corn syrup
2 cups granulated sugar
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
2 cups powdered sugar

Get a 9×9 inch pan and line it with plastic wrap

Pour some oil on the plastic wrap and spread it all over the wrap with your hands so that the entire piece of plastic is oiled (this is going to keep your mixture from sticking to the plastic).
Get an electric mixer out and put 1/2 cup cold water into the bowl.
Pour the 3 envelopes of gelatin over the water and let it soak for about 10 minutes.
When the mixture has been soaking for about 5 minutes, get a sauce pan out and start combining your 2 cups of granulated sugar, 1/4 cup water and 2/3 cups corn syrup in the sauce pan.
Bring the mixture in the sauce pan to a boil and let it boil for about 1 minute.
Then pour the boiling mixture into the gelatin mixture and start mixing it at high speed. While mixing, add 1/4 teaspoon salt and beat for 10 - 12 minutes.
Add 1 tablespoon of vanilla extract and mix it into the mixture lightly.
You are now going to scrape the mixture into the 9×9 inch pan lined with oiled plastic. Before you scrape, make sure to oil whatever you are using to scrape it out with. If you decide to use your hands, oil your hands.
Scrape the mixture into your 9×9 inch pan and spread evenly. Cover with another piece of plastic and press the mixture into the pan.
Let the mixture sit for a few hours.
Remove the big piece of mixture from the pan and cover entirely with powdered sugar.
Take some kitchen scissors and cut into squares and cover the pieces with powdered sugar.

They are ready to eat and enjoy!

Ingredients:

0.5kg Castor sugar
0.15l Water
0.05Kg liquid glucose
0.03kg Gelatin
4 Egg whites



Directions:


Place the water, castor sugar and liquid glucose in a saucepan and bring to the boil (you can then add a flavourant or colouring to the mixture)
Cook the sugar until it reaches 115'C, around 10 minutes if you do not have a thermometer.
In the meantime in a mixer whisk the egg whites, careful not to over beat them.
hydrate the gelatin and leave aside (it's best to use the leaf gelatin for this)
When the sugar is at desired temperature add the gelatin and make sure it is dissolved, then pour mixture into the whisking eggs and turn up the speed and beat till the mixture becomes thick and cool.
Pour the mixture onto a tray or into piping bag in order to acquire desired effect