These marshmallows are the real thing. Husbands love 'em, kids love 'em, picky eaters scramble for 'em. Better than store bought! Taste great in hot cocoa.

HBIC

Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
7 hrs 50 mins
total:
8 hrs 40 mins
Servings:
18
Yield:
1 - 9x9 inch dish
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dust a 9x9 inch square dish generously with confectioners' sugar.

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  • In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.

  • While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.

  • In a separate bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.

Nutrition Facts

118 calories; protein 0.4g 1% DV; carbohydrates 29.8g 10% DV; fatg; cholesterolmg; sodium 7.4mg. Full Nutrition

Reviews (147)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/17/2004
Wonderful recipe! A little messy but way worth the time. I suggest four indispensable tools to tackle this recipe: a medium to large non-stick saucepan, a candy thermometer, a non-stick silicone-coated spoon or spatula and a good standing-electric mixer. I used a decent 3-quart non-stick saucepan to heat the simple syrup mixture. It worked wonders, especially after adding the softened gelatin. The cooled substance causes the syrup to foam substantially. The larger saucepan accomodated well. (Hint: a package of unflavored gelatin equals the amount needed for the recipe.) The trick to keeping the syrup and gelatin from separating is to mix it thoroughly before setting it aside. My 5-quart KitchenAid helped to whip the whites into the beautiful marshmallow fluff. Won't say it can't be done with a hand mixer, but I'd try half a batch at a time and recruit another set of hands to help pour the syrup/gelatin mixture into the soft-peaked egg whites. I just recently learned what a See's Candies Scotch Kiss is (marshmallow wrapped in soft caramel). This recipe produces marshmallows quite similar in texture and taste (soft/light and not too sweet). I used the Caramels by Barbara recipe to envelope the marshmallows. YUM! I WILL make these for Christmas!!! :-) Read More
(301)

Most helpful critical review

Rating: 1 stars
02/24/2006
What they didn't tell you is that when you whisk the syrup and gelatin together use a big bowl! It said use a small saucepan for the syrup and a small bowl to warm the gelatin and then whisk together when it was time. What they don't tell you is that it explodes!! For the first time candy maker this would have been a helpful hint. I'll definitly try this recipe again because I really want to learn to make marshmallows but I'll wait till another day. Read More
(391)
164 Ratings
  • 5 star values: 102
  • 4 star values: 38
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 9
Rating: 1 stars
02/24/2006
What they didn't tell you is that when you whisk the syrup and gelatin together use a big bowl! It said use a small saucepan for the syrup and a small bowl to warm the gelatin and then whisk together when it was time. What they don't tell you is that it explodes!! For the first time candy maker this would have been a helpful hint. I'll definitly try this recipe again because I really want to learn to make marshmallows but I'll wait till another day. Read More
(391)
Rating: 5 stars
07/17/2004
Wonderful recipe! A little messy but way worth the time. I suggest four indispensable tools to tackle this recipe: a medium to large non-stick saucepan, a candy thermometer, a non-stick silicone-coated spoon or spatula and a good standing-electric mixer. I used a decent 3-quart non-stick saucepan to heat the simple syrup mixture. It worked wonders, especially after adding the softened gelatin. The cooled substance causes the syrup to foam substantially. The larger saucepan accomodated well. (Hint: a package of unflavored gelatin equals the amount needed for the recipe.) The trick to keeping the syrup and gelatin from separating is to mix it thoroughly before setting it aside. My 5-quart KitchenAid helped to whip the whites into the beautiful marshmallow fluff. Won't say it can't be done with a hand mixer, but I'd try half a batch at a time and recruit another set of hands to help pour the syrup/gelatin mixture into the soft-peaked egg whites. I just recently learned what a See's Candies Scotch Kiss is (marshmallow wrapped in soft caramel). This recipe produces marshmallows quite similar in texture and taste (soft/light and not too sweet). I used the Caramels by Barbara recipe to envelope the marshmallows. YUM! I WILL make these for Christmas!!! :-) Read More
(301)
Rating: 4 stars
12/14/2008
The flavor of this recipe is worth 5 stars but the instructions are worth 2-3 stars... Thank goodness for some other reviews. I hope the following details are helpful for others. It is easy when you break it down – Start with the sugar mixture. While the sugar is boiling to temperature, then work on the gelatin. While the gelatin melts, then work on the egg whites. Don’t forget to check the sugar syrup intermittently since once it reaches 245, it will quickly go to 260. Also this is much easier to do in a stand mixer than with a hand mixer. The amount of “fluff” is a lot. *Sugar syrup – Use a large saucepan or small stock pot. It will make it easier to add the gelatin mixture later. It takes about 15 minutes to get the syrup to temperature over medium/medium-high heat. *Blooming the gelatin - Put 3/4 cup of COLD water in a small saucepan and sprinkle each tablespoon (or envelope) of gelatin over the water slowly in an even layer. Let rest for 3-5 minutes. Place the saucepan over low heat and stir until the gelatin mixture is totally liquid. Keep over low heat if this liquefies before the syrup is ready. *Egg whites – Once gelatin is liquid, put whites in bowl Beat until soft peaks form. Turn off mixer while finishing the sugar-gelatin mixture. Turn the mixer back on to low speed before adding the sugar mixture in a steady stream. (It may be easier to transfer the sugar-gelatin mixture to a large measuring cup before beginning to pour. I have an 8-cup one tha Read More
(240)
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Rating: 5 stars
12/15/2006
My sister and I decided to make this recipe to see what all the hype was with homemade marshmallows. We planned on making it strictly according to the recipe, but once we realized how involved it was (for marshmallows, anyway), we decided to skip the vanilla and go with the peppermint and red food coloring idea. The results were fantastic. Now we wonder why they don't sell peppermint marshmallows in the store. It tastes great by itself or with hot chocolate or a latte. I did use a large bowl when mixing the syrup and gelatin (the other reviewers were right-it really does explode like a science experiment!) And the hot water really does help with cutting and clean up. This recipe, in peppermint form, is a keeper. Too much trouble in the regular version, I think. Read More
(108)
Rating: 5 stars
04/01/2008
This recipe is AMAZING! These tase exactly like Peeps! Instead of putting the marshmallows in a pan, I put the pixture into a plastic bag, cut a hole in the corner and piped out different shapes. It was so much fun! I will make these again! Read More
(82)
Rating: 4 stars
07/13/2008
This was soooo fun!! I will note that when you combine the sugar mixture with the gelatin it explands quite a bit. Just make sure your pan is large enough for that. I added 3/4 tsp of peppermint extract to the sugar mixture after mixing with the gelatin. I also added a swirl of red food coloring at the end and a few crushed peppermints to the top. I cut these and put them into clear bags and gave as gifts with cocoa. Beautiful presentation for the holidays or Valentine's Day yummy recipe! I will agree with some of the others that the cutting was quite labor intensive...and messy messy. Use powdered sugar and a warm knife. Read More
(64)
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Rating: 5 stars
12/19/2007
The final product is wonderful...especially if instead of vanilla you add peppermint extract or caramel flavoring. I have only one complaint the recipe didn't warn us that when you add the warm gelatin mixture to the hot sugar mixture it GROWS ALOT. Do NOT use a small saucepan or you'll be scraping sugar boogers off of everything when the pan bubbles over. Read More
(40)
Rating: 5 stars
10/09/2003
I love this recipe! We used kosher gelatin. It was so good to finally have kosher marshmallows so the kids could enjoy smores around the campfire. All our friends abandoned their storebought jet-puff marshmallows to try ours they loved them too. Fun to make easy to clean up and great flavor. Read More
(33)
Rating: 5 stars
12/12/2005
This will be our second year in a row to make this recipe (a holiday treat!). If peppermint extract is substituted for vanilla extract and if a tiny bit of red food coloring is swirled through the mixture with a butter knife before it sets a delightful and colorful result ensues perfect for dressing up a hot cocoa for a special occasion. Read More
(33)