I guess its the thought that counts. I got the exact same result. I cut them after four hours of resting and thought that I cut them too soon because they were so…slimy! Ick! I left them out overnight uncovered and they were the exact same the next morning!

I’ll stick with eggless, but I’ll find out a way to get that cappuccino flavor in there, because I tasted them and, though… texturally displeasing… they had good flavor.

I have managed to successfully make egg free marshmallows. I’t all in the fluffy mixture that the hot jell mixture is beaten into. The fluffy mixture base is soy protein isolate which the commercial makers cleverly hide in their list of ingredients as contains soy.

Follow the link below and then you, too, can enjoy making homemade marshmallows.

http://www.eggfreebaking.com/structure/sample-recipes-from-eggfree-baking.html

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Nighat, the temp is probably your biggest problem, although with the geletine, they should still set; it’s just that they’ll have a grainy texture after a day or so. You don’t say how long you’re giving them. The shortest I’ve seen is 4 hours, but a lot of recipes call for 12-24 hours of resting, so maybe you should give them more time.

Also, I’ve seen agave nector substituted for corn syrup. Don’t go without some kind of syrup, though, or there’s a high risk the sugar crystallizing.

95 degrees in Southern California? My aunt has been complaining about the weather over there, but I didn’t know how bad it was.