Homemade Fluffy Marshmallows

OOOOH, these are so good. I followed the recipe exactly and they are wonderful. I did spray my 9 x 13 pan with cooking spray and then sifted confectioners sugar onto the sides and the bottom. If you have trouble spreading them out, spray your spatula with cooking spray and the dust it with confectioners sugar. The variations are limitless with this recipe. Peppermint extract, toasted coconut, dipping them in chocolate and caramel, etc.....................

This recipe is fantastick! I am allergic to corn and corn oils and syrups so I subsituted the corn syrup with Light Agave Nectar and it was WONDERFUL! I am making them again and will decorate them for Halloween for my students!

Absolutely fabulous! I found this recipe in the King Arthur catalog, and knew I just had to try it. My very first batch came out just perfect. I used a 9x13 pan and got 40 marshmallows. The only downside to these- once you eat them, you will never want to settle for the supermarket variety ever again. I had to hide some of them to conduct and aging test. The first two days (sealed in a metal tin lined with parchment paper), they remained very fresh tasting, retaining the softness. After the 4th day, they started to resemble the supermarket variety in texture, but they were still much better in flavor. I passed them around at the various offices at my work (used those people as guinea pigs I did), and had a few people come to the next day asking if I still had any left. I also had to pass out several copies of the recipe. Most people didn't even realize you could make homemade marshmallows. No one believed me when I told them how simple it was. I will most definitely be making these again; in fact I'm making another batch tomorrow for my husband to take to work.

One word --- OMG! :) My daughter has an egg allergy and this week at preschool, they are making stuff in the kitchen. I volunteered to bring in the sugar cookies and marshmallow fluff so I could make them without eggs so she could participate and eat the food too. Most parents don't realize these grocery foods contain eggs :( Anyway, due to the yield, I doubled the recipe b/c I needed enough to fill a jar full of this white fluffy stuff. Much to my surprise, my mixing bowl was overflowing after about 10 minutes of mixing. This was a super easy recipe. I didn't have a candy thermometer so once it got to a roaring boil (212 degrees), I boiled it for another 3 minutes to get to about 240 degrees. I also didn't have clear vanilla extract and since I wanted white fluff, I decided to use orange extract and it tastes wonderful! I filled up one jar and had to make marshmallows with the rest. I filled up to 9x13 pans and am waiting for them to dry out so I can cut them into marshmallows and give some to my neighbor and make some rice crispy treats. Since my fluff tastes GREAT, I am sure my MMs will be just as great! Thanks for the eggless marshmallow recipe.

Never buy packaged marshmallows again! This recipe makes it so easy to create them at home. Plus, they are so much more fluffy and yummy when homemade. The only catch was getting them out of the pan: it had plenty of powdered sugar on it but they still stuck. I discovered that if you use powdered sugar to handle these/cut them up like you would flour with dough (i.e., getting it *everywhere*), it's much easier.