Thursday, January 19, 2012


Many, many moons ago Martha Stewart Living magazine did a spread on homemade marshmallows. I was intrigued. At the time, my friend Rennie said... "Why would you go to all that trouble when you can buy them at the store for under a dollar?" Since I was a busy wife and mom with 3 kids, a business, a girl scout troop, and running the PTA at the time... I put the idea of making these tender little puffs of sugar out of my head. Besides... other than Rice Krispy treats and S'mores when did I really eat marshmallows?

Now that I am much older (and wiser?) I have decided it's time to tackle the candy thermometer! It has been hanging out in my kitchen drawer unused long enough. It's time that thing earned it's keep.

With recipe in hand I grabbed my equipment, ingredients, and dug out the thermometer. Turned off the phone, cranked up the music, rolled up my sleeves and turned to the stove. Let's do this!!!

Well... it was so easy! I was ready to do battle... and there was no battle to fight. Everything went so smoothly... Amazing! The hardest part was waiting overnight for the marsh to mallow... to set up enough to cut into squares. Don't worry... there was enough on the beaters to lick :-)

So... to reply to Rennie's comment (even if it is over 10 years or more delayed)... "Because they are absolutely delicious and taste like no other marshmallow you have ever eaten... and it was FUN!!!"

Marshmallow Recipe


  • 3 packages unflavored gelatin... like Knox
  • 1 c cold water
  • 1 1/2 c regular sugar
  • 1 c light corn syrup
  • 1/4 t kosher salt
  • 2 t vanilla extract
  • 1/4 c confectioners' sugar
  • Butter


Pour gelatin in bowl of stand mixer fitted with whisk attachment. Add 1/2 c cold water. Let sit.
In a small saucepan combine remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes... don't peek. Uncover, clip the candy thermometer onto the side of the pan and continue to cook until thermometer reads 240 degrees F, about 7 to 8 minutes. 
Remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla and mix another minute.


Butter bottom and sides of a 13 by 9-inch metal baking pan. Sprinkle with confectioners' sugar to coat.
When ready, pour the mixture into the prepared pan. Spread evenly with a buttered spatula. Sprinkle top lightly with confectioners' sugar. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.


Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or knife dusted with confectioners' sugar. Roll each marshmallow gently in the sugar. Store in an airtight container up to 3 weeks.

1. Butter is your best friend. It keeps the mixture from sticking to everything. Some people sprayed their pan with cooking spray... you can too... however the oil pools in the corners and makes your marshmallows a little slimy looking and grayish. 
2. Adding a 1/4 c cornstarch to the confectioners' sugar is in a lot of recipes. I didn't like the flavor so omitted it with no problem. Add it if you wish... or not.
3. Think of all the flavor combos you can do!!! Switch the vanilla extract with peppermint. I actually have Chocolate extract... hmmm... a little cocoa powder... some chips... I think I have the makings of Chocolate marshmallows!!!
4. Water is your next best friend. Let your sauce pan, mixing bowl, beaters and all soak in warm water. It makes clean up fast and easy. 

In anticipation of our first nasty weather tonight... I am going to make hot chocolate squares to combine with the marshmallows and deliver them to all of my neighbors tomorrow. Watch for that post!!
Stay warm!

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