Anyway, here's my recipe for Homemade Marshmallows. These are NOTHING at all like the store bought things. These are actually delicious! This one is not only the best recipe I've found (and tweaked quite a bit to perfect it), but it's also the easiest and most versatile. Warning: This is in no way, shape or form a healthy treat. It's tasty, but not at all healthy.
Note: If you want really soft, creamy, melt-in-your-mouth treats, go with the lesser amount of gelatin and go on the higher side of the liquid. If you plan to roast them on a stick over a fire, you'll want them firm, so use more gelatin and less liquid. They're easy to make (and don't forget delicious!), so you'll have a good excuse to experiment a few times to get them the way you like best4 1/2 to 6 envelopes of gelatin (I buy beef gelatin in bulk. 1 envelop is about 2 1/2 tsp.)
3/4 to 1 cup water
4 cups sugar (I use evaporated cane juice)
1 1/3 cup light corn syrup
1/2 to 3/4 cup water
1/2 tsp. salt
2 Tbsp. Vanilla extract (The real thing --- imitation vanilla just won't give it such a great flavor)
Line a 9" x 13" pan with plastic wrap and oil it lightly. In a large mixing bowl, sprinkle gelatin over 3/4 to 1 cup water. While that soaks, combine the sugar, corn syrup, remaining water and salt in a saucepan. Bring the mixture to a rapid boil, stirring constantly. Boil for 1 minute.
Pour the syrup over the gelatin in the mixing bowl. With an electric mixer, beat on high about 10 minutes. After it begins to cool a bit, but not thick yet, stir in the vanilla extract. Continue beating until soft peaks form. The time will depend on your mixer and how much gelatin and liquid you used. This should take anywhere from 15 min. to 30 minutes.
Once it's thick, spread it into your prepared pan. Don't wait until it's too gloppy to spread nicely. Then take another sheet of plastic wrap, oil it lightly and spread it over the top. Give it at least a couple of hours before you try cutting them. If you have the will power to let them set up overnight, all the better.
Before you cut them, mix up some corn starch and powdered sugar. I never measure this. I just put about 1/2 cup each into a sifter, and sift into a bowl. Actually, I use more corn starch because 1/2 and 1/2 is kind of sweet. Do a taste test. If I need more, I mix up more.
There are a couple of ways to cut them, but they're all a bit messy. Try them and do whatever works. Dip a sharp knife or scissors in cold water between cuts. I cut a strip about an inch wide, dip in water again, then snip off marshmallows into the bowl of powdered sugar and corn starch. Scissors work best for me. Sometimes instead of the cold water, I dip the scissors into the powdered mixture. Roll the marshmallows in the powdered mixture, then set on a paper towel to dry out a bit before you store them. If they're sticky when you pick them up to store away, roll them in more powdered mixture.