The reviewer gave this recipe 5 stars. This recipe averages a 3.25 star rating.
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Reviewed: Nov. 19, 2009
I have this exact recipe in another book and I was surprised to see it rated so low on AR. When I compared the two, this recipe skips a step in the cooking process. After you dissolve the sugar, you need to continue cooking it over medium heat (without stirring) until it reaches 270 degrees. Then, with your mixer turned on low, gradually pour it into the gelatin mixture until incorporated. Turn mixer up to med/high speed and continue beating for at least 10 - 15 minutes. Hope this helps those who want to try their hand at homemade marshmallows.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.25 star rating.
Reviewed: Oct. 24, 2009
Jell-o and Gelatin are NOT the same thing unflavored Gelatin comes in little packets a little bigger then a sugar pack. just to clear up any confusion that people might be having.
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Cooking Level: Expert

Home Town: Port Huron, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.25 star rating.
Reviewed: Nov. 23, 2008
I make these every christmas for my family, but instead of icing sugar I use toasted coconut.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.25 star rating.
Reviewed: Jun. 20, 2008
To the pastry chef who reviewed...try it before reviewing! This recipe is really amazing. It works! You don't need hot water to make the gelatin set, do it according to the recipe. To ensure success, you have to beat the mixture for 10 minutes, at least. I do it in my stand mixer. Also, it makes a huge amount, so I cut it in half. To improve the flavor, I add a pinch of salt and 1 tsp vanilla (for a half-recipe). Thanks for a great corn-free, egg-free recipe for my food-senstive family.
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Cooking Level: Intermediate

Home Town: Canton, South Dakota, USA
Living In: Rapid City, South Dakota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.25 star rating.
Reviewed: Dec. 23, 2007
These are good, but a little foamy and not as fluffy as you might want. They stay very moist. However, very quick and easy, and still with the marshmallow taste.
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The reviewer gave this recipe 1 stars. This recipe averages a 3.25 star rating.
Reviewed: Dec. 6, 2006
I was looking for a homemade marshmallow recipe. I got one out of my newspaper and got one of Martha stewarts. I was looking on here for one and came across this. The ingredients didn't seem right. After checking the other recipes..they only call for 2 1/2 Tbsp. of unf. gelatin and 1 cup of lt. corn syrup..plus pure vanilla extract. That could be why these are turning out.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.25 star rating.
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Reviewed: Oct. 28, 2006
I'm not sure if I made them right, they were sticky and foamy/fluffy after they set, but I cut them out with cookie cutters and did the sugar thing, only I used colored granulated as well as powdered and they came out like peeps. Taste better though, I hate peeps!Look at the pic
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Cooking Level: Expert

Home Town: Council Bluffs, Iowa, USA
Living In: Fort Lauderdale, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.25 star rating.
Reviewed: Jul. 26, 2006
The first time I did this recipe they turned out fine and tasted OK. It would have been better if I had dipped every peice in powdered sugar but that would have been too sweet and a bit too expensive. But I'm going to keep the recipe and whenever I make rice krispies I'll use this instead of storebought marshmallows. Just whip it up and pour in the cereal... it should be easy. For a tightwad like me, it was great!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.25 star rating.
Reviewed: Aug. 19, 2005
I didn't have any unflavored gelatin, so I used a package of sugar free strawberry banana jello and halved the sugar and water in the syrup. The first time I tried this, the gelatin sunk to the bottom like the other reviewers mentioned. I decided to try it again. I only whipped the jello for about three minutes the first time, and I suspected that was the problem. The second time I tried this, I whipped it for ten minutes. The mixture began to set up immediately. I poured the hot syrup into the gelatin (like another reviewer did), and by the time I finished whipping the entire mixture was already cool. I can't wait to try this with unflavored gelatin! This is a good recipe, but the instructions were unclear.
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The reviewer gave this recipe 1 stars. This recipe averages a 3.25 star rating.
Reviewed: Dec. 29, 2003
This recipe did not work! What you get is runny, sugary jello with a foamy layer on top. Bleah. The recipe I found which did work also used corn syrup (I used brown rice syrup, actually), a lot more gelatin, and egg whites.
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The reviewer gave this recipe 1 stars. This recipe averages a 3.25 star rating.
Reviewed: Mar. 12, 2003
I am a professional pastry chef and I would be very skeptical of this recipe since it does not have egg whites in the recipe. You need the egg whites whipped into merangue as the base, try Emily's Famous Marshmallows first.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.25 star rating.
Reviewed: Jan. 4, 2003
the directions didn't make sense to me initally - I have always have used hot water to activate the gelatin before, so I halved the recipe, cooked the simple syrup over medium instead of low, and poured that over the gelatin/water combination. Before I added the hot syrup, I added 1/2 teaspoon orange extract & some orange food color to the gelatin/water mix. It whipped up beautifully, and I let it set in the refrigerator. They were great! I will make these in many flavors and dip them in chocolate for company.
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Cooking Level: Expert

Home Town: New York, New York, USA
Living In: Poughkeepsie, New York, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.25 star rating.
Reviewed: Jan. 4, 2003
It turned out great but it was disgusting to eat. Nobody in my family would eat it.I had to through it away, I would never make it again
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The reviewer gave this recipe 3 stars. This recipe averages a 3.25 star rating.
Reviewed: Jun. 17, 2002
I don't know what i did wrong, but the gelatine all sunk on the bottom of the pan... I'll make them again, because i liked the taste and the texture would have been right if it didn't separate. I haded red food coloring to a 1/4 of the mixture and poored over making a marbeled effect, they were pretty.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.25 star rating.
Reviewed: May 3, 2002
That was a good recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 3.25 star rating.
Reviewed: Nov. 15, 2001
Really good, works, kids love it, and it is really good if you LOVE marshmallows, but is allergic to corn syrup.
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The reviewer gave this recipe 2 stars. This recipe averages a 3.25 star rating.
Reviewed: Aug. 15, 2001
This seemed so easy, but they didn't turn out right. They remained sticky and not as firm as i think they are supposed to be. I'm not sure what to expect- I wasn't sure how close to commercial marshmellows they are of it they're totally different. HELP!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.25 star rating.
Reviewed: Feb. 1, 2001
We searched high and low for a marshmallow recipe to continue my husband's family tradition at Christmas...everyone loved this one.
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