My marshmallow squares recipe calls for gelatin, not egg whites. This keeps it from becoming "flat" and there is no worry about using uncooked egg. It also prolongs the shelf life. Can this recipe be altered to use gelatin? I would love to make it to give as gifts for the holidays as I have the marshmallows. Gelatin will make this spread stiff, like actual marshmallows instead of a soft creamy spread. You can certainly experiment with various amounts of gelatin to change the texture. ~ MJ

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