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Emily's Famous Marshmallows

Rated as 4.35 out of 5 Stars

"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 118 cals
Original recipe yields 18 servings (1 - 9x9 inch dish)

Directions

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  1. Dust a 9x9 inch square dish generously with confectioners' sugar. Watch Now
  2. 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. Watch Now
  3. 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. Watch Now
  4. 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. Watch Now

Nutrition Facts


Per Serving: 118 calories; 0 g fat; 29.8 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 7 mg sodium. Full nutrition

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Reviews

Read all reviews 144
  1. 159 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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

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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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...

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...

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...

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 ...

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...

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...

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...

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...

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...