Hi Yvonne,

I haven't tried this recipe from rec.food.recipes.

Betsy

Newsgroup: rec.food.recipes
Date: Thu, 30 Apr 1998 07:51:29 -0500
From: Lisa T. Bennett

Marshmallows
Makes about 1 3/4 lbs.

3 tablespoons veggie (non-animal derived) gelatin
1/2 cup water

2 cups sugar (unbleached works fine)
3/4 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 tablespoons vanilla extract

Soften gelatin in water for 1 hour.

Prepare a syrup. Place in a heavy pan over low
heat and stir until dissolved the sugar, corn syrup, water and salt.

When the mixture start to boil, cover it about 3 minutes to allow any crystals which have formed to be washed down from the sides of the pan. Continue to cook uncovered and unstirred over high heat to the firm-ball stage (244 degrees F). Overcooking makes the marshmallows tough. Remove the mixture from heat and pour slowly over the gelatin, beating constantly with an electric mixer. Continue to beat about 15 minutes after all the syrup has been added. When the mixture is thick but still smooth, add vanilla.

Put the mixture into an 8 x 12 in pan that has been lightly dusted with cornstarch. When it has dried for 12 hours, remove it from the pan, cut it into square with scissors dusted with cornstarch, and store the fully dusted pieces in a closed tin.

Chocolate-Mint Marshmallows: Substitute creme de menthe for the vanilla, cut the marshmallows into desired shapes and dip in melted non-dairy dark chocolate.

Coconut Candies: Substitute coconut extract for the vanilla and roll the damp marshmallows in toasted coconut instead of cornstarch.