Monday, December 22, 2008


I have made marshmallows numerous times with several different recipes. This one has come out the best for me. They are tender and delicious...I need to hide them from myself. I dipped some of them in melted bittersweet chocolate, but the kids(and the big kids) ate them all before I could get a picture. Besides...I love the look of them like all white marshmallowy pillows just waiting to get dropped into a cup of steaming hot cocoa....not too shabby. It was 8*F here this morning. Pretty chilly!

This one is adapted from Martha Stewart...
Homemade Marshmallows

  • Vegetable oil, for brushing
  • 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
  • 3 cups granulated sugar
  • 1 1/4 cups light corn syrup
  • 1/4 teaspoon salt
  • 1 Tablespoon pure vanilla extract
  • 1 1/2 cups equal parts confectioners' sugar and cornstarch

  1. Spray a 9-by-13-inch glass baking dish with cooking spray. Line with parchment, allowing a 2-inch overhang on the long sides. Spray parchment with cooking spray. set aside.
  2. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees.on a candy thermometer, about 9 minutes.
  3. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
  4. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, at least three hours.( I like to leave them sitting out to cure for at least 24 hours.)
  5. Sift 1/2 cup of confectioners' sugar and 1/2 cup of cornstarch onto a work surface. Unmold marshmallow onto confectioners' sugar/cornstarch; remove parchment. Lightly spray a sharp knife with oil or use a kitchen shears or pizza cutter, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar/cornstarch into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container at room temperature for a week or two.(If they last that long!)


  1. Linda thanks for visiting my little blog..
    Your marshmallows look wonderful..I just made some too recently and think they are keepers for certain..Must try this recipe too.
    Happy Holidays to you also.I lookd forward to reading your blog!

  2. Oh thank you too!
    Your photos are inspiring!
    Have a very Merry Christmas!

  3. I made marshmallows yesterday for the first time, using Ina Garten's recipe. Personally, I thought they were a little too sweet, and I'm wondering if I wouldn't like your recipe better. It's the next one I will try! Thank you for the recipe and the picture of your gorgeous marshmallows!! xoxoxo

  4. Beautiful marshmallows, definitely calls for hot chocolate if they last long enough...