How to Make Homemade Marshmallows

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The folks over at Slashfood are giving their readers a recipe gift every day leading up to Christmas. They've had some really yummy ones - I'm definitely going to have to try out these Peanut Butter Fudge Krispy Treats at some point this season. But the one I'm really intrigued by is the make-your-own-marshmallows recipe. They seem easy enough, and they definitely look tastier than the ones you buy at the store. Have any of you ever made your own marshmallows? Is it worthwhile?

Photo by Nicole Weston, an ex-Slashfoodie

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hi - I have tried the martha stewart receipe ... I live in a really humid climate. Any way to combat the humidity (ie cook longer, turn your air way down etc?). tips? and has anyone tried it with maple syrup as a substitute for the corn syrup and if so did it turn out?
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Homemade is definitely better - you will never buy storebought again. I first made them about a year ago, and have made 6 or so batches since then - vanilla (basic recipe), peppermint, cinnamon and irish cream flavored. They are fairly easy and inexpensive to make, if a little time consuming and just slightly messy - but the mess and the wait is worth it.
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Homemade marshmallows are way yummier but mostly a foolproof way to impress people (they'll think you're magic). I don't have a candy thermometer (yet), but use my electric wok with the temp gauge set to approximate the temp required. Then you let it whip in your mixer for fifteen minutes and by the time your dough (small, unassuming, snot-like) ends up huge and white and fluffy, you'll begin to think you're magic too.
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