Foods | Cooking
Hints & Tips
I adapted this recipe from several different recipes that I found on the internet. If youve never had fresh homemade
marshmallows, heres your chance. These marshmallows are so delicious and decadent
that you'll never want store purchased ones again! Wait until you taste your
homemade marshmallows in a large mug of hot chocolate!
Learn how to use
Gelatin in your cooking and also the history of
Gelatin, Gelatine, and JELL-OŽ.
Granulated or powdered gelatin, gelatin sheet, or instant gelatin can be used interchangeably in your recipes.
In order to achieve the correct results when preparing recipes includes gelatin, you must be able to handle gelatin properly and incorporate it correctly.
Homemade Marshmallows - Marshmallow Recipe:
Yields: 80 marshmallows
Prep time: 20 min
Powdered (confectioner's) sugar
2 tablespoons plus 2 1/2 teaspoons unflavored
gelatin (appx 3 1/2 envelopes)*
1/2 cup cold water
2 cups granulated
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
egg whites, room temperature
2 teaspoons pure vanilla extract
* It is always best to measure the the amount of gelatin needed as the envelopes of gelatin can vary.
Line the bottom and sides of a 13- by 9-inch baking pan with plastic wrap; oil and then generously dust bottom and sides with some powdered sugar.
In large bowl of an electric mixer, sprinkle gelatin over the 1/2 cup cold water; let stand to soften.
In a large, heavy saucepan, cook sugar, corn syrup, hot water, and salt over low heat, stirring until sugar is dissolved. Increase heat to medium-high and boil mixture
approximately 4 to 5 minutes, without stirring, until a
candy or digital thermometer registers 240°F or syrup reaches the firm-ball stage (when a small amount of syrup is
dropped into very cold water, it forms a ball that holds its shape when pressed); immediately remove from heat.
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Pour the hot sugar mixture over softened gelatin mixture, stirring until gelatin is dissolved. Beat mixture on high speed approximately 5 to 6 minutes or until white, thick,
and nearly tripled in volume.
In another large bowl with clean beaters, beat whites until they just hold stiff peaks; beat egg whites and vanilla into sugar mixture until well combined. Pour
mixture into prepared baking pan; sift 1/4 cup powdered sugar evenly over the top.
Refrigerate marshmallows, uncovered,
until firm (at least 3 hours or up to 1 day).
Run a thin knife around edges of pan and invert pan onto a large cutting board; remove plastic wrap. Sprinkle top with 1/4 cup powdered sugar. With a large knife,
trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. To cut into even 1-inch squares, use and
ruler and toothpicks to mark it every 1 inch. Lightly grease the blade of your knife with vegetable shortening. Cutting down firmly with the full
length of the blade, cut the marshmallow into 1-inch cubes.
Sift additional powdered sugar over the tops if necessary.
The powdered sugar helps to keep the marshmallows from sticking together
Store either covered with plastic wrap in the refrigerator, or in an airtight container.
Makes about 80 marshmallows.
Chocolate Coated Marshmallows: Coat marshmallow squares with melted chocolate.
Cocoa-Covered Marshmallows: Dredge your marshmallows in cocoa powder instead of powdered sugar.
Espresso Marshmallows: Dissolve 2 tablespoons of instant
espresso powder into 1/2 cup of water before adding the gelatin powder. Leave out vanilla extract.
Fruit-Flavored Marshmallows: Replace the 1/2 cup hot water with hot fruit juices of your choice
Lavender Marshmallows: Using a Mortar (or the food processor) and grind up 1 to 2 tablespoons dried
culinary lavender flowers. Add to sugar mixture.
Liquor Marshmallows: Add a shot of your favorite liquor (such as Kahlua, Irish Cream, Grand Marnier,Cointreau, etc.),
replacing some of the water used for softening the granulated gelatin.
Peppermint Marshmallows: Add 3/4 teaspoon peppermint extract instead of the vanilla extract. After
pouring the marshmallow mixture into the baking pan, quickly, drop dots (approximately 2 teaspoons) of red food coloring across the surface of the
marshmallow. Using a toothpick, swirl the food coloring into the marshmallow to create a marbleized effect. Dust with confectioner's sugar.
You Might Also Like:
This is the best recipe that I have ever found to substitute for the store-bought
marshmallow fluff. It is very easy to make and so delicious. Use this homemade
marshmallow fluff/cream in any recipe that calls for marshmallow fluff.
This sugar, soft, chewy treat nesting in the Easter basket is hard to beat when it is homemade. Did you know
that Americans devour more than 700 million Peeps per year.
Here is a fun marshmallow treat that is easy to make with your children. This recipe comes from the Magic of JELL-O Cookbook.
The flavors remind me of eating a marshmallow peep.
This recipe has been adapted from Chef Derek Barnes of
Derek's Culinary Casual restaurant, Sarasota, Florida.