<<Disclaimer: Verify this information before applying it to your situation.>>

Since this was going around on pofak, I thought it might be of interest
to everyone.

This can be made gf, just use GF ingredients

BTW..I "stole" this from the following URL
http://www.stonecircle.com/homepages/thodge/REC97-4.txt

Date:    Wed, 10 Dec 1997 23:01:36 -0700
From:    Ruth Pope <[log in to unmask]>
Subject: /R Marshmallows

<<Disclaimer: Verify this information before applying it to your situation.>>

There have been numerous posts about trouble finding GF marshmallows.
Here's a recipe for making your own.

BASIC RECIPE FOR MARSHMALLOWS

2 pkg. Gelatin, unflavored
1/2 cup Water, cold
2 cups Sugar
3/4 cup Corn syrup, light
3/4 cup Water
2 tsp. Vanilla
1/4 cup Sugar, confectioners mixed with 1/4 cup Cornstarch

Combine the gelatin and cold water in a large mixing bowl.  Let the mixture
stand while preparing the sugar syrup.

Lightly oil a two-quart saucepan.  Combine the sugar, corn syrup, and
three-quarters of a cup of water in the saucepan.  Cook over medium heat,
stirring constantly, until the sugar dissolves.  Cover, and bring to a
boil.  Remove the cover as soon as the mixture boils; cook, without
stirring, to 245 F. (firm ball stage).  Remove from the heat. Pour the hot
syrup slowly into the softened gelatin, combining with a mixer. The entire
process should take 15 minutes.
Add the vanilla at the very end of the beating process.  At this point the
marshmallow mixture should be very light and fluffy.

Lightly oil an 8"x8"x2" pan.  Sprinkle half the confectioners'
sugar-cornstarch mixture over the bottom; pour the marshmallow mixture over
this. Chill overnight in the refrigerator.

When you are ready to cut the marshmallows, sprinkle the rest of the
confectioner's sugar-cornstarch mixture over the top of the marshmallow.
Lift the entire piece out of the pan onto a cutting board.  Use very sharp
scissors, dipped into cold water periodically, to cut the marsh- mallow
into one-inch square pieces.  Roll pieces in the confectioners'
sugar-cornstarch mixture; there will be enough left in the bottom of the
pan for this step.  Let the marshmallows dry on a cooling rack for an hour
or two.  Store in an airtight container.  The marshmallows will stay moist
at least three weeks.

This recipe makes 64 one-inch marshmallows or 128 half-inch marshmallows.