A little bit fussy

I’ve been making these marshmallows forever. People have been looking at me like I’m crazy because I make marshmallows forever. But, homemade marshmallows are one of those things that are so superior to store-bought that it’s worth the fuss. And the crazy looks. And since this is a safe space, I’m sharing the recipe with you. It is s’more season afterall.

  • 1 cup cold water, divided
  • 3 envelopes unflavored gelatin (3/4 ounce total)
  • 2 cups sugar
  • 2/3 cup corn syrup
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 cup potato starch (or corn starch)
  • 1/2 cup powdered sugar

Special equipment:
candy thermometer
stand mixer with whisk attachment

Line a 13×9-inch pan with foil, letting some overhang to make lifting the marshmallow out easier. Coat lightly with non-stick spray or butter. Or for big fat marshmallows, line a 8″ square pan and do the same.
Pour 1/2 cup cold water into bowl of stand-mixer. Sprinkle gelatin over water and let stand.
Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan (with a handle preferably). Over medium heat, stir super-gently with a heatproof spatula, or swirl the pan every so slightly, just for the first couple minutes to dissolve the sugar, being careful not to let any sugar granules stick to the sides of the pan (if they do, wash them down with a wet pastry brush). Once sugar had dissolved, attach a candy thermometer and never stir it again until it reaches 240º, about 8 minutes. It will boil up the pan quite a bit as it gets going- just keep an eye on it so it doesn’t boil over, adjusting the heat accordingly.
With the mixer running on low speed with the whisk attachment, slowly pour the hot syrup into the gelatin in a thin stream, running down the side of the bowl so the whisk doesn’t splash it all over. Don’t worry about the syrup that sticks to the bowl. Increase the mixer speed to high and beat until very stiff and cooled to lukewarm – it should take 10-15 minutes.
Add vanilla and beat to blend, about 30 seconds. DON’T FORGET THE VANILLA. Otherwise you will have beautiful sweet marshmallows that have that lovely hint of horse hooves. Ask me how I know.
Spread the marshmallow into the greased pan and smooth the top as best you can. Let stand for at least 4 hours before cutting. Overnight is even better.
Sift starch and powdered sugar together and dust your work surface. Lift marshmallow out and cut into squares using a rotary pizza cutter dusted with sugar/starch. Or a large knife also coated. Roll in sugar/starch until all sides are coated before stacking or packing.


  • Add 1 teaspoon instant coffee to gelatin
  • Add 1 teaspoon cinnamon to gelatin
  • Substitute almond extract for vanilla extract
  • Substitute 3/4 teaspoon peppermint extract for vanilla extract and top with crushed peppermint candies, and add pink food coloring
  • Substitute 1/2 teaspoon rum extract for vanilla extract and add 1/2 of a whole grated fresh nutmeg to the gelatin. Add yellow food coloring and top with more fresh nutmeg for Egg Nog Marshmallows
  • Sprinkle with toasted nuts after spreading in pan
  • Dip in chocolate after cutting in shapes
  • Add food coloring
  • Fill a pastry bag with the warm mixture, pipe into Peeps-like shapes, roll in colored sugar, and dot with little chocolate eyes for Easter (I did that once – again, safe space)
  • Sky’s the limit, really

2 thoughts on “Marshmallows

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s