Hi Susanne:

Not sure how you would be using the marshmallows... solid or melted?? Here is recipe for making marshmallows in case this helps answer your question about marshmallow substitues.Marshmallows

1/4 c Cornstarch
1/3 c Icing sugar
-(or pref,powdered
- Vanilla Sugar)
1 Gelatin;unflav
-1 envelope
1/3 c -Water
2/3 c Sugar; granulated
1/2 c Light corn syrup
1 pn -Salt
1 ts Vanilla extract

Sift cornstarch and confectioners sugar into bowl. Lightly grease 8X8 inch
square baking pan and sprinkle one tbs cornstarch and sugar mixture into
it. Tilt pan in all directions to coat sides as well as bottom. Leave any
excess in pan.

Sprinkle gelatin over water in a small saucepan and let soak for 5 minutes.
Add granulated sugar and stir over moderately low heat until dissolved.

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

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

With wet knife, cup marshmallow mixture into quarters and loosen around
edges. Cut each quarter into nine pieces and roll each in starch and sugar.
Place marshmallows on cake rack covered in paper towels and let stand
overnight to dry surface slightly.

Store in airtight container. Marshmallows will keep for a month. MAKES: 3
Dozen