Homemade Marshmallows

I think the best part of making marshmallows was not the actual creation of the little heavenly sponges, but all the questions I received after! For example, “how do you make a marshmallow?”, or, “how do you get it into that shape like the stores?”, or my personal favorite, “why on on earth would you make marshmallows when you can drive to the store and buy a bag?!”. Ok, I will admit, making them was a bit tedious and nothing like my normal therapeutic baking, but trust me, the difference from store bought is amazing. No, you will not get the shape like the stores, and your kitchen might be covered in powdered sugar, but be a little daring! That “homemade look” makes them more tempting any how. Oh, and dipped in dark chocolate OR dropped into hot chocolate… absolutely sinful. Next experiment will have to be a homemade graham crackers to make the perfect s’more!


1 cup confectioners sugar

3 1/2 envelopes of unflavored gelatin

1 cup cold water

2 cups granulated sugar

1/2 cup corn syrup

1/4 tsp salt

2 large egg whites

1 tbs pure vanilla extract


Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with confectioners sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

In a heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer.

In separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan. Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

To store, keep in an air tight container in a cool place.


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