I tried to follow this recipe: http://www.davidlebovitz.com/2011/07/marshmallow-recipe-candymaking/
Deviations from the recipe: - I used icing sugar instead of the marshmallow mix. - I could not find corn syrup. I wasn't sure if I could keep the sugar syrup from crystallising and for some reason I thought a bit of xanthan gum might help. - My measurements for the gelatine are probably a bit rough since my scale is not so good for strange numbers like 17g.
I set the mixture in 2 pans, one pyrex, one steel after coating the bottoms with icing sugar. After about 3 hours I checked on them and tried a bit. The texture is good but maybe a bit firm. It is really more like a floppy meringue than store marshmallows.
What worries me the most is that the bottoms are wet. I have turned them out in the meantime to let them dry out a bit. Is this normal? Can I prevent it?