n2scraplvr

I think it would work just as well with splenda as sugar! The 2nd time I made them, I realized they are sweet enough already without dusting the pan with 10x sugar as they suggested so I eliminated that.

These are wonderful by the way and so much BETTER than store-bought!

Freezing them is an excellent way to have them for hot cocoa in the fall and winter and much to my amazement, they needed NO thawing, haha! Store-bought marshmallows need to that for at least 1 min. as I've timed them before.

You can tell I've always wanted to make my own marshmallows and finally got around to it!!

Another thing about making marshmallows is that it will not 'explode' on you like some suggested when combining the syrup with the gelatin as in a science experiment. It just didn't happen.