Dec 21, 2007


I have been wanting to make marshmallows for a long time, but it always seems so intimidating. Who in their right mind would spend the time to make marshmallows when they are 99 cents a bag?! Well, these marshmallows I have to say are different than the Jet puff variety. They don't have that funny after taste that the kraft stuff have. These were actually easier to make than I thought. The hardest part was definitely cutting them. These suckers are very sticky!! I will definitely make these again, maybe a different flavor next time!!


3 envelopes of Knox gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

  1. In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes.
  2. Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute. Pour boiling syrup into gelatin and mix at high speed. Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture.
  3. Scrape into a 9 x 9 inch pan lined with oiled plastic wrap and spread evenly. (Note: Lightly oil hands and spatula or bowl scraper). After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan.
  4. Let mixture sit for a few hours. Remove from pan, cover the marshmallow slab with confectioners' sugar and cut into 12-20 equal pieces with scissors (the best tool for the job) or a chef's knife. Dredge each piece of marshmallow in confectioners' sugar.
  • I think next time I will use a 9x13 pan and make thinner and smaller pieces. I would also use less sugar, maybe 1 1/2 cups instead of the 2 cups recommended. It was a little too sweet for my taste after being covered with the confectioner's sugar.


toasty said...

These were the BEST marshmallows I've ever tasted! Waaay better than the supposedly "gourmet" types they sell at Williams Sonoma. ...light, fluffy and no strange aftertaste...I don't think I can go back to eating the 99-cent supermarket variety now.

Anonymous said...

I LOVE your blog! Just a thought on cutting the marshmallows: I have used a pizza cutter (or knife) coated liberally with cooking spray or vegetable oil with great results (also, for handling the marshmallows before coating them with powdered sugar, oiled wax paper works great). Anyway, thanks for all the great suggestions!


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