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My review
Emily's Famous Marshmallows
42
HBIC
"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."
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Ingredients
8 h 40 m servings 118Original recipe yields 18 servings (1 - 9x9 inch dish)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Dust a 9x9 inch square dish generously with confectioners' sugar.
- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 144160 Ratings
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Most helpful positive review
7/17/2004
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 silico...
Most helpful critical review
2/21/2006
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 to...
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2/21/2006
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 to...
7/17/2004
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 silico...
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 whe...
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 ...
4/1/2008
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...
12/24/2007
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 pepper...
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...
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...
6/20/2002
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...