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.

Forgot to say that you probably won't need Pam if you use the Reynolds non stick foil over your cooling pan. I used a 10 1/2 x 15" pan and it was fine.

Next time I will also think about substituting things like Mace, nutmeg, and cardamom for the serious cinnamon and cloves the recipe calls for. I'll also think about some extract. I added a 1/2 teaspoon vanilla extract, and probably could have added more.

I just made my first batch of marshmallows! It's extraordinarily satisfying to watch them whip up and spread the beautiful mixture out in the pan. I used cardamom instead of cloves. I think the pumpkin flavor has been entirely lost, but I think that will be all right with my kids.

My wife made a bunch of these last night. Today was "cut them up and try them out" day.

Very good, my friends. Well worth the effort!

*although she wouldn't let me do the sweet curry powder... maybe next time ;-) *