Can anyone explain what marshmallow is?

The marshmallow is a confection that, in its modern form, consists of sugar or corn syrup, beaten egg whites, gelatin that has been pre-softened in water, gum arabic, and flavorings, whipped to a spongy consistency. The traditional recipe used an extract from the mucilaginous root of the marshmallow plant, a shrubby herb (Althaea officinalis), instead of gelatin; the mucilage performed as a cough suppressant. Commercial marshmallows are a late 19th century innovation. Since Alex Doumak's patented extrusion process of 1948, marshmallows are extruded as soft cylinders, cut in sections and rolled in a mix of finely powdered cornstarch and confectioner's sugar. Marshmallows are popular with children and adults alike, and are eaten with or without accompaniments. In the United States and elsewhere, marshmallows are also used in hot chocolate or café mocha (mochachino), Mallomars, in Peeps and other candy, on top of candied sweet potatoes during Thanksgiving, in Rice Krispie treats, in ice cream flavors such as Rocky road, and several other foodstuffs. --------------------------------------------------------- Homemade Marshmallow's 2 1/2 tablespoons unflavored gelatin 1 1/2 cup granulated sugar 1 cup light corn syrup 1/4 teaspoon salt 2 tablespoons pure vanilla extract Confectioners' sugar (for dusting) Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes. Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals. Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate. Generously dust an 8 x 12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. ------------------------ Homemade Marshmallows 1 cup sugar 1 tsp. vanilla 1/2 cup Hot water 1 Tbs. gelatin 1/4 cup cold water a few grains salt Soften gelatin in cold water. Combine sugar and hot water. Boil to soft ball stage (236-238) degrees Add gelatin and salt. Beat until stiff. Add flavoring. Beat again thoroughly. Pour into pan which has been dusted with powdered sugar. Dust top surface, with powdered sugar. allow to stand until stiff enough to hold it shape. cut into squares. roll in powdered sugar. Let stand until firm. Store marshmallows in a glass jar. (a 9 x 9 pan should work for this ) ------------------------ Homemade Marshmallows II 3 cups white sugar 1/4 cup corn syrup 1/4 teaspoon salt 3/4 cup water 2 teaspoons vanilla extract 1 cup confectioners' sugar for dusting 1 Generously coat a 9x13 dish with cooking spray. 2 In a large saucepan, combine sugar, corn syrup, salt and water. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and beat with an electric mixer until stiff peaks form, 10 to 12 minutes. Stir in vanilla. Pour into prepared pan. 3 Chill in refrigerator 8 hours or overnight. To cut, loosen edges with a knife. Dust surface with confectioners' sugar, and turn out onto a waxed paper lined surface. Dust with confectioners' sugar again and cut with a knife. NOTE: These are delicious homemade marshmallows. If you wish, add a few drops of food coloring with the vanilla. Prep Time: approx. 30 Minutes. Cook Time: approx. 12 Minutes. Ready in: approx. 8 Hours . Makes 24 large marshmallows (24 servings).

I am sorry dave_lie, to myLoters if you have any information please tell us..