These were made by our neighbor lady in the 1950's for Halloween treats, and they're delicious! Try dusting them with confectioners' sugar.

Jean

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
8 hrs
total:
8 hrs 30 mins
Servings:
20
Yield:
1 9x13 inch baking dish
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, stir together gelatin and 1/2 cup plus 2 tablespoons water. Set aside to soften.

    Advertisement
  • Combine remaining 1/2 cup plus 2 tablespoons of water and sugar in a saucepan. Bring to a boil, stirring occasionally to dissolve the sugar. Do not stir once the sugar syrup begins to boil. Heat to 270 degrees F (130 degrees C).

  • With an electric mixer running on low speed, carefully pour hot sugar syrup into gelatin mixture. Beat on high speed until mixture is light and fluffy and mixture is no longer warm to the touch, 10 to 15 minutes. Pour into a lightly greased 9x13 inch baking dish and let set 8 hours or overnight. Cut into squares and serve.

Nutrition Facts

80 calories; protein 0.6g; carbohydrates 20g; sodium 1.8mg. Full Nutrition
Advertisement

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/20/2009
I have this exact recipe in another book and I was surprised to see it rated so low on AR. When I compared the two, this recipe skips a step in the cooking process. After you dissolve the sugar, you need to continue cooking it over medium heat (without stirring) until it reaches 270 degrees. Then, with your mixer turned on low, gradually pour it into the gelatin mixture until incorporated. Turn mixer up to med/high speed and continue beating for at least 10 - 15 minutes. Hope this helps those who want to try their hand at homemade marshmallows. Read More
(85)

Most helpful critical review

Rating: 3 stars
10/09/2003
the directions didn't make sense to me initally - I have always have used hot water to activate the gelatin before, so I halved the recipe, cooked the simple syrup over medium instead of low, and poured that over the gelatin/water combination. Before I added the hot syrup, I added 1/2 teaspoon orange extract & some orange food color to the gelatin/water mix. It whipped up beautifully, and I let it set in the refrigerator. They were great! I will make these in many flavors and dip them in chocolate for company. Read More
(57)
46 Ratings
  • 5 star values: 17
  • 4 star values: 12
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 6
Rating: 5 stars
11/19/2009
I have this exact recipe in another book and I was surprised to see it rated so low on AR. When I compared the two, this recipe skips a step in the cooking process. After you dissolve the sugar, you need to continue cooking it over medium heat (without stirring) until it reaches 270 degrees. Then, with your mixer turned on low, gradually pour it into the gelatin mixture until incorporated. Turn mixer up to med/high speed and continue beating for at least 10 - 15 minutes. Hope this helps those who want to try their hand at homemade marshmallows. Read More
(85)
Rating: 3 stars
10/09/2003
the directions didn't make sense to me initally - I have always have used hot water to activate the gelatin before, so I halved the recipe, cooked the simple syrup over medium instead of low, and poured that over the gelatin/water combination. Before I added the hot syrup, I added 1/2 teaspoon orange extract & some orange food color to the gelatin/water mix. It whipped up beautifully, and I let it set in the refrigerator. They were great! I will make these in many flavors and dip them in chocolate for company. Read More
(57)
Rating: 5 stars
12/17/2010
This recipe is perfect (with just a touch of change to the instructions)... I put the water and gelatin to sit like in the original directions. Then I cooked the sugar and water till soft-ball stage (about 230 degrees) about 5-6 minutes. I added the sugar water HOT to the gelatin in my kitchenaid mixer and started to whip on medium until it was foamy(about 1 minute). Then switched to high for 12 minutes. The mix doubles in size and when ready looks like marshmallow fluff (marshmallow in a jar). Poured mine into a baking pan sprinkled with a one to one ratio of corn starch and powdered sugar. All was perfect. thanks to those who wrote comments in their reviews.... Read More
(44)
Advertisement
Rating: 4 stars
10/09/2003
We searched high and low for a marshmallow recipe to continue my husband's family tradition at Christmas...everyone loved this one. Read More
(33)
Rating: 4 stars
08/19/2005
I didn't have any unflavored gelatin so I used a package of sugar free strawberry banana jello and halved the sugar and water in the syrup. The first time I tried this the gelatin sunk to the bottom like the other reviewers mentioned. I decided to try it again. I only whipped the jello for about three minutes the first time and I suspected that was the problem. The second time I tried this I whipped it for ten minutes. The mixture began to set up immediately. I poured the hot syrup into the gelatin (like another reviewer did) and by the time I finished whipping the entire mixture was already cool. I can't wait to try this with unflavored gelatin! This is a good recipe but the instructions were unclear. Read More
(24)
Rating: 1 stars
10/09/2003
It turned out great but it was disgusting to eat. Nobody in my family would eat it.I had to through it away I would never make it again Read More
(21)
Advertisement
Rating: 5 stars
10/28/2006
I'm not sure if I made them right they were sticky and foamy/fluffy after they set but I cut them out with cookie cutters and did the sugar thing only I used colored granulated as well as powdered and they came out like peeps. Taste better though I hate peeps!Look at the pic Read More
(21)
Rating: 5 stars
11/18/2010
My mom first found this recipe on Martha Stewart's website- she had made them on a show. She makes them all of the time and now I am addicted. I love these things! When they are cooled pull em out of the pan cut them into desired size- I do about an inch...toss them with powdered sugar...Once you make homemade- you will never want to buy them again! YUM! Read More
(19)
Rating: 5 stars
10/09/2003
Really good works kids love it and it is really good if you LOVE marshmallows but is allergic to corn syrup. Read More
(19)
Advertisement