Marshmallows Galore!

I love baking, that’s no surprise. I’m always trying to create new recipes and I’ve started compiling them into a cook book for me to keep.

The other night I decided to make marshmallows. Yes, marshmallows. Delicious! I will warn you–the first time, it will be very messy. I later learned from some other websites a few more tricks. I’ve added those tips to my recipe here for you!

They are so simple and quick to make. Homemade s’mores have never tasted better!

You will need:

Vegetable oil, for brushing
4 envelopes unflavored gelatin
3 cups sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

Prepare a 9×13 glass baking dish by brushing it with oil, lining with parchment and then brushing that with oil. I assume a spray would work as well. For extra help–sprinkle with powdered sugar. Then just set it aside.

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.

Then, cook the mixture, without stirring, until it reaches 238 degrees on a candy thermometer. This took a little under 10 minutes.

Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes. I wish I had done this as my mixture was boiling on the stove–so I recommend that you do it then! It takes a little longer than 5 minutes to fully dissolve and soften.

Attach bowl with gelatin to mixer fitted with the whisk attachment. I actually used my paddle but only because the whisk I have is too small (got the wrong size!)


With mixer on low speed, beat hot syrup into gelatin mixture. Here is a BIG tip: drape a clean heavy towel over the mix while it’s beating in the mixer–if you don’t you’ll get sticky sugary splotches all over your kitchen, seriously.

Gradually raise speed to high; beat until mixture is stiff. This took about 12 minutes or so for me. Beat in vanilla.


Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.

Sift 1 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat.

Then go grab some graham crackers and chocolate and enjoy!

Recipe thanks to Martha Stewart


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