Serious Eats - seriouseats.com

Yes, Girlcook, you should be able to substitute both by weight. Glucose is a little less sweet than corn syrup, but it should yield about the same results texturally.

Oh, to live in a country where sheet gelatin and glucose are more readily available than powdered gelatin and corn syrup....:o)

Sorry for these long-delayed responses. I don't seem to get notifications for the majority of new comments, so comments on older posts often slip through the cracks.

vernete: I'm not sure if it'd be worth going to the trouble of making peanut-butter marshmallows for the purpose of melting them down to make fudge. Peanut-butter marshmallows are, however, possible. I used them, coated in buttery toasted Japanese bread crumbs, as a restaurant petit four for a time - sort of a take on a fluffer-nutter sandwich.

As cyberroo pointed out, mixing fatty ingredients like peanut butter into a marshmallow batter can cause problems. So, to make my peanut-butter marshmallows, I began with a plain marshmallow base and gently folded in slightly warmed peanut butter just before spreading the marshmallow batter in a pan. Folding in the peanut butter, leaving it in well-distributed ribbons, rather than thoroughly mixing it in to the plain marshmallow, is crucial to maintaining a stable, light finished product.

frolis: I'm sure that there is some way to make marshmallows with agar, but I've never tried it. I'll tinker around with it soon, and write up a post if I end up with good results...

Just made these (http://is.gd/9aIW), I am going to use them to make Marshmallow Apple Pie. I don't usually like marshmallows, but man. Incredible.