Thursday, January 19, 2012

Homemade Marshmallows

One of our favorite sugary treats.  You can make these any flavor you like simply by adding extracts or spices.  I have tried chocolate, but make sure you use fat free syrup or cocoa powder, otherwise the fat will make the marshmallows dense and flat instead of airy and fluffy.  One of my favorites was the coffee, I just added espresso powder.  Mint is nice for winter too.

3/4 cup cold water
2 1/4 oz packets unflavored powdered gelatin, I use Knox
1/2 cup cornstarch
1/2 cup confectioners sugar
1/2 cup corn syrup
1 1/2 cups granulated sugar
1/2 cup water
1/4 tsp salt
1 1/2 tsp to 1 T vanilla, depending on how strong a vanilla flavor you want
1/2 - 1 tsp other flavoring optional

Make sure you have everything ready before you start.  This is one recipe where measuring as you go could be problematic.  You will need a stand mixer or hand mixer with the whip attachments, a saucepan, an 8 inch square pan, a thermometer, a couple of bowls spoons and spatulas.

In small bowl combine cold water and gelatin, stir to dissolve.  Pour into your stand mixer, or bowl to mix in.

In another bowl mix the confectioners sugar and cornstarch.  I like to put this in a device I have that sifts sugar onto cakes or what not.  Sprinkle or sift half this mixture into the bottom of the 8 inch pan.  The other half will do on top of the marshmallow mixture.

In saucepan cook corn syrup, granulated sugar, water and salt over medium high heat until it reaches 235 on the thermometer, about 6 to 8 minutes.  (If using cocoa powder, add it here so it dissolves and cooks into the sugar mixture.)  Combine this with the gelatin mixture and flavorings.  Beat on medium high speed until thick and fluffy about 6 minutes.  At this point you could fold in some coconut or mini chocolate chips, but don't add these any sooner as they will deflate the mixture.  Scrape into the 8 inch pan and spread to the edges.  Sprinkle or sift the remaining cornstarch mixture over the top.

Let dry overnight, and then cut into whatever shape you like.  You can use colored sugar or toasted coconut mixed into the cornstarch mixture for some variation, or wait and roll the cut marshmallows into toppings like that.  They are also yummy dipped in chocolate.  Hope you enjoy them.  If you have any questions please call.  They are easier than they seem, and taste so much better than store bought.


  1. Wow, yeah this sounds like a weekend project... and I actually don't own a cooking thermometer... lol, I am intimidated, but hey I'll give it a shot! Thanks for posting this!

  2. I felt the same way the first time I made them. After making them though, they seem way easier. I use an instant read thermometer that we have for grilling, I hated to buy a candy thermometer. Surely is a weekend project the first time though. :)