Recipe: Homemade Marshmallows - Tips

Before pouring the marshmallow into a pan - oil it. Tasteless oil - real oil, not spray - is the best. It is not necessary to line it.

After pouring/spreading, refridgerate for a few hours. The oil does not solidify like melted butter or shortening, and the marshmallow does not absorb it.

Slice the marshmallows into cubes while in the pan. [Don't poke the knife through the pan - my husband did!]

Place a mound of confectioners' sugar on the counter-top.

Roll the cubes in the confectioners' sugar.

To store, line a container with waxed paper, sprinkle confectioners' sugar, layer the marshmallows with confectioners' sugar in between. [not excessive amounts, but enough the have covered the complete surface of the cubes.]