I got adventurous with this recipe and used Jello and Knox for more flavored variety. I used the new Mango flavor. Mmmm... FYI- one small box of Jello is equal to one 1-TBSP package of Knox. I used 3 packages of Jello to 1 package of Knox and the flavor is a bit strong! I would suggest 2 small boxes of Jello to 2 1-Tbsp packages of Knox. Also, the flavor of Jello you choose shouldn't change your marshmallow color at all. As I said, 3 packages of Mango Jello and they're still white! Be sure to really whip the mallow mixture before you try to pipe for peeps. You should see the mixture starting to ball up in your Kitchen Aid - otherwise you'll get flat Easter Eggs. But still tasty!

This seems very complicated but it really isn't. Great recipe.

Had to tweak a bit but awesome!

Read the reviews first!!!! I did the recipe a bit backwards due to some previous reviews and it worked out perfectly. I started the sugar mixture out cooking, then bloomed the gelatine and placed that over the simmering pot of water in a LARGE metal mixing bowl. (the size you would use for a cake) Then while both mixtures were doing their respective things, I started the egg whites. They took a few minutes and I actually had a few minutes more to wait until the sugar reached the right temperature. Other reviewers were right, the sugar takes about 15 minutes and mine never got to 250, I stopped waiting for it at 240. I poured the SUGAR mixture INTO the gelatine mixture, no problem with the explosion problems, I used a small saucepan for the sugar mixture. I did the trick with greasing the pan, then lining it with plastic wrap and greasing that again. Covered all with a greased plastic top also and Voila!, all seems great. I checked them a few minutes ago, 30 minutes after putting them in the pan and they seem like light, fluffy, softly jelled marshmallows. Nothing tough and chewy looking yet, just fluffy and pretty. Has that texture right now of the Coconut jello at the Hawaiian restaurants. My plan is to cut them into candy sized squares, dip all but one side in melted caramel and then dark chocolate. *** I only beat them for about 5 minutes after adding all together so I hope I didn't under beat them, they got thicker, yes, but not overly thick.

I royally botched this recipe the first time I made it, make sure you use a large enough saucepan so that when you add the gelatin, the foaming won't spill over (a whisk and slow drizzle of the melted gelatin helps, too). The second time was a delicious home run. I do love this recipe as written, but is also wonderful with 1/2 tsp of coconut extract, or a few drops of almond extract. I make chocolate marshmallows by adding 2-3T of cocoa powder which are a hit. Sometimes I add a few drops of food coloring, spread thin on a baking sheet, and cut out with cookie cutters-the perfect touch to make hot cocoa a little more elegant.

Awesome!!! so exciting to make my own marshmallows!! :D I would say to pour the gelatin into the syrup very slowly and carefully because at first it will bubble up really high - just keep whisking it until it settles & then pour the rest of the gelatin in. Thank you!!

Sorry, did not like these at all. Extremely moist and while the set up just fine, they tend to be more like a thick mousse rather than marshmallow. I also made a different recipe right after this with 3/4 cup of light corn syrup and no egg white and it came out perfect!! Going with the other one as my favorite.

I tried this recipe 3 times, following the instructions to a T and taking the advice of the reviewers here, yet still when I had left them overnight they were just a goopy mess in the morning. Very disappointing, I was planning on cutting them up and giving them as gifts today, but now I have to make a last minute run to the store to buy something instead.

I found that if you let the syrup mixture cool for a few minutes before you add the gelatin it doesn't foam over the smaller pan. The marshmallows were the exact same! :D

Just made these and I have to say that at the beginning of the process I thought I was going to have to chalk this one up as one of those recipes that sounds good but doesn't live up to the hype...., I'm happy to say, that these turned out really well. Like other reviewers have said, once you have these, you won't want to go back to the store bought marshmallows! A couple of things I noted for the next time I make them: 4T of unflavored gelatin = 5 envelopes of Knox; get your water simmering, so once you add the Knox to your 1/2 c water, you can set that on top right away - otherwise it gets a little clumpy - which, by the way, does dissolve once it warms up; the vanilla you use makes a big difference in taste, and finally, work fast when getting the final product into your pan - waiting even a minute or two makes it a bit harder to spread. Fun recipe that tastes great! Will be giving these with gourmet hot chocolate and vintage looking mugs for Christmas gifts. Thanks for sharing!!