HOMEMADE MARSHMALLOW CANDY - Makes about 7 dozen

**flavorings and colorings (optional) - 1 tsp to 2tbsp orange flower water or rosewater, 1 tsp or more clear vanilla extract, raspberry essence and red coloring for raspberry marshmallows etc. 

Over medium heat combine the sugar and corn syrup with 7 oz of the water. Stir constantly until the sugar is completely dissolved. Bring the syrup to the boil without stirring. Increase the heat and boil until the syrup reaches 260°F (hard boil stage).

Meanwhile, soak the gelatin in the rest of the water (5 oz) and flavoring agent (if desired) for 5-10 minutes and then dissolve it in a double boiler or over low heat. Add any other flavorings and colors (vanilla, raspberry or red coloring etc).

Combine the syrup and melted gelatin. Whisking continuously gradually pour mixture into stiffly beaten egg whites. Continue whisking until the mixture is a thick white opaque mass which will hold it's shape (I use electric beaters).

Lightly oil a 12" by 8" tin and dust with a mixture of equal quantities of powdered sugar and corn flour. Pour mixture into tin. Leave to set for several hours. If you wish to make individual marshmallows (a lot of the time I use it straight away in fudge!) dust a work surface with icing sugar/corn flour mixture and turn marshmallow out onto it. Cut marshmallow into squares and dust with mixture and leave to dry out for an hour. from skaarup labs

 EASIER MARSHMALLOW RECIPE:

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. from Better Than Store Bought.

MARSHMALLOW SAUCE

This recipe calls for two saucepans and a bowl. Try not to confuse which is which.

Combine the gelatin, cornstarch, and half-and-half in a small saucepan and let stand for 15 minutes. Heat the mixture over low head, stirring until the gelatin is dissolved (do not boil). Keep warm.

In a large bowl (cooper bowl preferred) whip the egg whites with the cream of tartar and salt until it forms soft peaks. In new 3 quart saucepan add the sugar, corn syrup, and water then bring to a boil over medium heat washing down any sugar crystals forming on the sides of the pan with a pastry brush and cool water. Continue to boil and mix by gentle swirling until the candy thermometer reaches 240°F.

Pour the sugar syrup as a stream into the egg whites while beating. Now pour the gelatin mixutre as a stream into the egg white/sugar while beating. Continue to beat until cool. Add vanilla, mix, and chill for at least 2 hours. Lasts up to 3 days. Beat 1-2 minutes before serving. from skaarup labs