Homemade Marshmallows

Total Time:
4 hr 45 min
Prep:
35 min
Inactive:
4 hr
Cook:
10 min

Yield:
approximately 9 dozen marshmallows or 1 1/2 pounds miniature
Level:
Intermediate

Ingredients
  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners' sugar
  • 1/4 cup cornstarch
  • Nonstick spray
Directions
Watch how to make this recipe

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

For miniature marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.

Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.


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4.8 296
I had a craving for something sweet but not wanting to run into issues with preservatives and ingredients I can't pronounce, so saw the episode and decided I had everything in my pantry to do this.  My sister thought I was crazy, "Why would you want to make your own marshmallows?"  Took half the batch to her the next day and left them at the house while she was gone.  A couple of hours later got a text "These are the BOMB!"  She liked them enough, they are now the party favor for her son's baptism (with a few tweaks and out of the box flavors).  It's simple enough to make mint flavored, mint chocolate, or my sister's favorite, rose water cardamom.  Who knew? item not reviewed by moderator and published
I love this recipe ..took it to another level and dipped their bottoms in chocolate and they where gone that night :) item not reviewed by moderator and published
I wanted to make something different to give to friends at Valentines this year and figured why not give this a try. I used a hand mixer and mine didn't really fluff up but that was just user error, my hand mixer couldn't take how thick the mixture was becoming. I added a little red food dye to make it pink (at the end with the vanilla) and once I poured it in the pan I put some cute V-day sprinkles on them. And they were a hit! Most importantly SOOOO delicious I never want another pre-made marshmallow again. 10 out of 10, would make again. item not reviewed by moderator and published
Perfect, fluffy marshmallows. It took about 18 minutes to whip up in my Kitchen Aid. I used 1 Tbsp. of double strength vanilla. My children were perplexed, "Why make marshmallows when we have a bag from the store?" After they tried the sweet clouds of happiness they changed their tune. "Only homemade marshmallows from now on." We will be making lemonaid- sour marshmallows this summer for sure. item not reviewed by moderator and published
Best Marshmallows Ever! (Liam, age 8) item not reviewed by moderator and published
I've used this recipe for the past 3 years - it's AMAZING!! I make them and give them out as gourmet presents for Christmas, hahaha. I get some really good chocolate, melt it and then dip cut marshmallows into it about half-way and sprinkle with crushed starlight mints! :-D People goes BONKERS over these things!!! I even forgot to add the salt this time around but they still taste fantastic! item not reviewed by moderator and published
LOVE this recipe Have made the for years. Try adding smashed candy canes or chocolate chips. The chips melt, but then you have chocolate... So who cares! I use the smashed candy canes at xmas time. Made for a cookie exchange amd they went first! item not reviewed by moderator and published
This is a simple and delicious recipe. I don't understand how some cooks can't get it right. Please watch the video, it's not rocket science! ;) item not reviewed by moderator and published
Easy and good. Love the comments from people who substitute ingredients and then wonder why the recipe stinks. item not reviewed by moderator and published
any thoughts as to whether or not this recipe would work using kosher "gelatin"? I'm using Lieber's, which is primarily made out of carrageenan, and it doesn't seem to be working so well- it's taking forever to whip up to the gummier consistency I'm expecting. item not reviewed by moderator and published
I have made these many times now, mostly for roasting over the campfire, and they are awesome! This time around, I added about 1/2 ounce of dark rum and the seeds from half a vanilla bean and they are out of this world. item not reviewed by moderator and published
I tried making these. I'm vegetarian so I use agar agar instead of gelatin. From previous experience he agar agar blooms better in warm water, other than that i have followed he recipe as close as i possibly can and it sill turns out this gooey mess that i cant get to fluf for he life of me! I miss these heavenly little clouds of greatness and I cant seem to make it work. Is there anyone that can help? thanks! item not reviewed by moderator and published
On my five year old twin's bucket list.... "make marshmallows". We made marshmallows and great memories. Thanks Alton Brown! They made fantastic s'mores as well and have been a daily treat. They turned out perfect and not chalky like store-bought ones! item not reviewed by moderator and published
I am happy with this marshmallow recipe due to the fact that I could actually achieve results- ha- lucky you- whereas before I had not been able to. I actually managed marshmallow fluff, whereas before something was just totally, horribly wrong. I just wanted to ask, if I think that my gelatin might be making it taste a "little" weird, what flavorings could you use? Thanks. Aimee item not reviewed by moderator and published
These marshmallows were good but nothing spectacular. They tasted alright, but if I were to make them again I would add another tsp of vanilla. I was very disappointed that the marshmallows do not hold up being toasted. They barely brown before they turn to liquid. This recipe seems good for snacking marshmallows, but if you want to toast them, look somewhere else. item not reviewed by moderator and published
I just finished making the marshmallow and I can't wait for it to dry. I'm eating the mixture right off the beater! It took forever for my sugar mix to get up to temp. I had to turn the flame up to hi to get the temp to 240. I do live at 5000 feet elevation. And with my KitchenAid mixer, it was done after 7 minutes. I was actually in fear of burning out the motor. I could hear it getting lower and lower. But, all is good! Thanks for this yummy recipe! item not reviewed by moderator and published
These are so easy to make and very good! I think that these are perfect for anyone who is just wanting to try there hand at candy making. They are amazing! And they are fun to play with and make into different shapes depending on the event. Love them! item not reviewed by moderator and published
After eating these, you will never go back to bagged marshmallows again. They are easy and delicious! I've made them several times now, and each time, it gets a little bit less messy. I recommend you give them a try and make them exactly as written. I made the regular size. I've never made the miniatures. item not reviewed by moderator and published
love this recipe and so easy. Instead of vanilla I add different flavor extracts. I made strawberry, cherry and orange. Then I dip the tops with chocolate. People did not believe I made them! Also made a smores version. Original recipe,then dipped in chocolate and then crushed graham crackers! the bomb item not reviewed by moderator and published
I have made these twice now, and I am going to do it again today. They come out delicious and are really fun to give out as treats. After I have made them, I put chocolate on some of them, and peppermint white chocolate on others. I just wish I had a stand mixer, doing with the old electric one is tedious. item not reviewed by moderator and published
AMAZING!!! I made these to add to homemade cookie baskets for Holidays. I am now making 10th batch because every is asking for more. item not reviewed by moderator and published
I did not understand the big deal about fresh marshmallows then I made them. They are fantastic! item not reviewed by moderator and published
Awesome!!! item not reviewed by moderator and published
I have never failed at Alton's rocking recipe!! nor would I ever buy a marshmallow in a store again! I use this recipe and make rocky road :) item not reviewed by moderator and published
I've made these quite a few times...The only thing I add is food coloring...Today my marshmallows are orange...Never a disappointment, Alton!! item not reviewed by moderator and published
Excellent recipe and instructions although I have tried to make coconut flavored ones for a neice twice and both times it flopped. It got stringy and wouldn't whip up. My hubby says he won't buy marshmallows ever again. item not reviewed by moderator and published
perfect the best marshmallows I've ever had. item not reviewed by moderator and published
I love homemade marshmallows. The only changes I make is instead of adding vanilla at the end I mix it up with different extract flavors such as cheesecake, banana or mango. But you do need to add the flavor in at the very end or the heat from the mixture will cook away the flavor. I will also add food coloring to match the flavor like yellow food coloring for banana. item not reviewed by moderator and published
I followed the recipe with the following exceptions: I used 2 tsp. vanilla, 1/2 c. powdered sugar, no cornstarch, and unsalted butter (instead of spray. I greased a large sheet pan and a silicone spatula using the unsalted butter. I set those aside, and followed the recipe. My stove is a glass-top and with the burner on 8/10 my syrup mixture took 25 minutes to reach 240 F. I followed the directions about mixing, pouring the syrup into the gelatin-H2O REALLY slowly. It took about 1.5 min. I sifted my powdered sugar into a bowl and poured some onto the greased cookie sheet to distribute. Mixture started to get slightly stringy around the upper edges after about 8-9 minutes of mixing, so I poured the vanilla in and stopped mixing at 10-11 minutes. Mallows congealed before finished spreading, to looks like ski slope. Super tasty. item not reviewed by moderator and published
We love these marshmallows!! My husband and my niece are both allergic to store bought marshmallows and these are so much better. If you have a chance to roast one of these over the fire, you won't regret it! Melt in your mouth goodness. YUM!! item not reviewed by moderator and published
I just made these, and I am still waiting for them to set overnight... but looks like they are going to turn out awesome!!! item not reviewed by moderator and published
I made these last week . I followed the directions to a T... Perfect I will make them over and over again, no more store bought for me . Thank u for sharing item not reviewed by moderator and published
Help. My marshmallows didn't make as large a volume as I thought they should. They turned out only about 1/2 " thick. They look great, but really flat. I mixed them for 12 minutes, like the recipe says. I have an older stand mixer and had it on the highest speed. Any suggestions? item not reviewed by moderator and published
These are lovely and easy. Make them today. And then use 3 cups of these lovely confections in Alton's Ambrosia Salad. You won't be disappointed! item not reviewed by moderator and published
wow, hard to believe out of all these people I am the only only one who had these flop but flop they did. I am an accomplished cook, make candy frequently but this is like gummy flat pancakes. I did alter the recipe and used 1/2 fruit juice for 1/2 the water( OK to do according to another source so not blaming the recipe necessarily, it just didn't work as planned for sure. Other than that followed to a T, used thermometer etc. Just flat little gummy pancakes instead of nice fluffy marshmallows. Taste OK just gummy not fluffy. and about 1/4 inch thick. Didn't stick to the pan at all though lol! item not reviewed by moderator and published
Awesome! item not reviewed by moderator and published
I watched the video first to make sure I wouldn't make a fatal error and was 100% successful!!! DELISH!!!! item not reviewed by moderator and published
Delicious and easy. My first and second graders loved making them and eating them! Once the mixture begins to cool it quickly starts to set up and gets really sticky, so you want to transfer it from the bowl while it is still warm. item not reviewed by moderator and published
The taste and texture is great and on par with what I expect of home made marshmallow crème. My problem is, once whipped, it was so sticky I couldn't get it out of the mixer. I have been using David Lebovitz's marshmallow recipe with grand results. In comparison this was just, meh. I wonder if the directions for when the fluff is done mixing might be to blame? I heard a change in the mixer a few minutes before the bowl was cool. Perhaps that is when we should have transferred to the dish? item not reviewed by moderator and published
The first time I made these, it was a dream. So easy and great results! The second time, it was a disaster! I'm not sure what I did wrong but they turned out flat and sticky instead of light and fluffy. Oh well. I will try again. If they don't turn out, it is not the recipe's fault! item not reviewed by moderator and published
So good! I've made them with different flavorings from caribou coffee too instead of just vanilla, the pumpkin was the one everyone liked most. item not reviewed by moderator and published
I have made these marshmallows numerous times, and they turn out perfect every time. My 10 year old grandson and I made pink peppermint marshmallows last night. He had fun making them, and now wants to make chocolate marshmallows!! There is no comparison from store bought to homemade marshmallows! Hands down ~ homemade! (I don't even like marshmallows, but I have eaten these!! I use a (professional 1/2 sheet jelly roll pan, lay parchment paper in, and dust generously with the cornstarch/powdered sugar. I then pour the marshmallow mixture in. I dust generously with the cornstarch/powdered sugar and gently pat until it is even. Let sit for several hours, and then lay a sheet of parchment paper over top, lay a (cheesecloth dishtowel over, and carefully turn over. I then cut the marshmallows, making sure I have enough cornstarch/powdered sugar mixture to coat all sides of the marshmallows. In all fairness, the more you make them, the easier it becomes! Practice makes perfect!! item not reviewed by moderator and published
It was very easy....I used scissors to cut them....and olive oil because I had no spray....Beautiful and easy.... i will make these again item not reviewed by moderator and published
This recipe tastes terrible, too much cornstarch, not enough powdered sugar and not enough vanilla, also it does not say to turn upside down onto a powdersugar breadboard and the sticky marshmallow gelatin sticks to everything and you cannot get it off without soaking in hot water, it is a mess, and I had marshmallow or cornstarch and powdered sugar all over me the floor and everything else, made a different recipe last year and it was way easier and way better. Not sure about this one, very painful to do. item not reviewed by moderator and published
So tasty and easy I don't know why anyone would buy mass produced marshmallows. item not reviewed by moderator and published
Really not sure how to rate this recipe. Though the marshmallows turned out pretty good, they sure were a lot of work. The hardest part was getting them from the pan into the actual marshmallow shape. Even though I greased the pan with non-stick Pam, it was still a little tricky to get them out of the pan. Also, after tasting it, one side tasted like cooking spray. The only deviation from the recipe was how I powdered the marshmallows. I skipped the corn starch and put only powdered sugar in a Ziploc gallon bag. Then after I scraped the marshmallows out of the pan, I manually separated them and then stuck them into the bag and shook them until they were powdered all over. It was a lot of work and pretty messy. I'm not sure if I'll ever do them again unless I find an easier recipe. However, they will be great Christmas gifts to go with hot chocolate. item not reviewed by moderator and published
I made them last night and they turned out wonderfully. Ina's recipe calls for a tablespoon of vanilla extract whereas Alton's only calls for a teaspoon, I wish I had used some more of the vanilla extract(although I think tablespoon would have been too much. item not reviewed by moderator and published
I have made these for years and they always turn out beautifully. I first made them on a bet that a home cook couldn't make marshmallows. My boss had to buy me lunch when I took these to work and proved him wrong. By the way, Alton's recipe and Ina's base recipe are the same. item not reviewed by moderator and published
I had the same results here as experienced by zombiemama13's review below. This recipe uses waaaayyy too much gelatin and came out like a fluffy sweet rubber band. However, still super yummy when toasted! I used this as a substitute for my normal go-to recipe which which I couldn't find in my recipe binder. So a bit of searching on Google I found my original recipe. Thanks to the Brownie Points blog for posting the Nightscotsman marshmallow recipe adapted from Martha Stewart. Theres several variations and the vanilla is just plain perfect. I made these and got MASSIVE "wife cred" by my husband's co-workers. Just Google it and the recipe for the marshmallows should pop up. item not reviewed by moderator and published
These were perfect from the 1st batch. I used a kitchen-aid stand mixer(got warm at the end. So far I have made choc-peppermint(cocoa powder and peppermint extract in mix regular, strawberry(extract, cinnamon(roasted Saigon cinnamon in and dusted, tasted like a stick of Big Red gum without the bite to it, banana-choc(banana extract and powdered sugar/cocoa dusting. Cinnamon and the plain have been the biggest hits so far. I also use a pastry/marinating brush to get all the excess sugar off. item not reviewed by moderator and published
I just got done making these and they were a nightmare!!!!! Ive made marshmallows before with great success but wanted to try something different. Lets just say I felt like spiderman shooting web all over my kitchen! I followed directions exactly. But had to turn off my kitchenaid halfway through whipping because the engine was struggling. They were way tooooo sticky and thick. Try inas marshmallow recipes those work great everytime and are a lot easier. Ye be warned. item not reviewed by moderator and published
These aren't an easy recipe, but it is well written and fun to make. After making one plain batch, I wanted to try it with other flavors. I feel that the test of a good recipe is one that is versatile, and these are it. I made peppermint today and topped them with crushed candy canes. Super yummy! item not reviewed by moderator and published
I make homemade marshmallows every year along with hot cocoa mix. I always make mine into dollops of marshmallow to float on top of my hot chocolate (if any are left after my husband and girls get done sneaking them! Creating the dollops is easy... Omit the cooking spray. Lay down waxed paper or parchment on a flat surface. Cover the waxed paper with a dusting of the powdered sugar mixture. Once the extract is mixed in, spoon the marshmallow into a pastry bag with a #199 tip (or a large opening and pipe out into dollops. I allow mine to set up about 30 minutes and then top each with a small sprinkling of crushed peppermint candy. I also use peppermint extract instead of the vanilla but only 1/2 tsp. once the marshmallows are completely set up, dust with the remaining powdered sugar mixture, remove from waxed paper, and store! item not reviewed by moderator and published
I went overboard this year and made AB's marshmallows in many different flavors: peppermint (natch chocolate, vanilla, raspberry, butter rum, cinnamon, coconut, and maple. The cinnamon were by far the favorite. I made the maple by substituting real maple syrup for the corn syrup and it worked wonderfully. You can use extracts or fruit puree to change the flavor. Alcohol somehow screws up the fluffiness, but maybe you can put it in the sugar syrup and boil away the alcohol? I've also heard that too much fat ruins the recipe so the marshmallows aren't fluffy. item not reviewed by moderator and published
Tasty but didn't top my pie well...melted right off! Didn't get as fluffy as the recipe with egg whites, either. item not reviewed by moderator and published
Tasted great and relatively easy to make. item not reviewed by moderator and published
Grand-Daughter and i made these today! What fun = We did change up the recipe w/kosher gelatin, no salt and honey to replace the corn syrup, We also toasted up 5+ cups of coconut and used 2 tsp of coconut extract to replace the vanilla. We used a scant 3/4 cup of honey which was too much i would dial it back to a scant 3/8 cup. The bowl was licked clean as was the beater! i'm not sure they will get a chance to harden for s'mores for their up coming camping weekend. i don't know who's more excited Grands or g-ma = Our next endeavor will be chocolate mint. i've been reading through the reviews for how much of each to use. Thank you too much Mr. Brown! item not reviewed by moderator and published
These were very good and not too hard to make. It's okay to make them in high humidity. I live in Alabama and the humidity was like 85% the day I made them and they turned out fine. Most candies can't take that. One thing the recipe doesn't point out is that most cooking sprays have a flavor. On things like cakes that usually doesn't matter, but I could taste the weird flavor of my cooking spray in my marshmallows. Everyone else loved them and didn't mind. You should probably use shortening or something like that that has no real flavor. That's what I'm doing next time! item not reviewed by moderator and published
Awesome. I couldn't even get my mixture to 240 degrees, but they worked perfectly anyway. Maybe not the best for smores, as I had hoped, but still good. I can't wait to make them as gifts! One of the best parts of this recipe was that it uses common ingredients that I usually keep around; others used strange things that I may have had to go buy and then store in the back of the cabinet. item not reviewed by moderator and published
Great recipe! I infused the syrup with lavendar flowers (a few fresh flower stalks and a vanilla bean for an amazing and unique candy. I just strained my syrup into the stand mixer bowl. I have a tip for those that are making the regular marshmallows and then cutting them with a pizza cutter--once you've cut them all into squares, they will still be sticking together quite a bit and you have to pull them apart. To make coating them with the sugar mixture easier, I separated one row at a time and coated each row side with the sugar before pulling apart each piece to get the remaining sides. You could also put several pieces in a plastic or paper bag with the sugar mixture and shake it to coat. Or else it gets tedious coating each side so they don't stick together in their container. I also whipped my syrup for about 13 minutes and got a nice, soft yet firm, marshmallow. I think it was the perfect eating marshmallow. item not reviewed by moderator and published
Easy! They taste great, and look beautiful dipped in melted chocolate. item not reviewed by moderator and published
very nice! for more homemade recipes and gourmet dishes, gourmandia is my favorite too! item not reviewed by moderator and published
Easy and great taste. Family's favorite treat. item not reviewed by moderator and published
My husband LOVES chocolate, and wanted chocolate marshmallows. I added 1 Tbsp of unsweetened cocoal to the marshmallows and also to the cornstarch mixture to dust them with at the end. Next time I'll increase it to 3 Tbsp of cocoa. They beat anything store bought by a long shot! item not reviewed by moderator and published
These were easy to make and taste great. My grandkids love them. I did increase the vanillia to 1 tablespoon. Next time I make them I'm going to substitute a package of Jello for one of the packs of gelatin to see if I can make flavored marshmallow. I have a kitchen aid mixer and it didn't miss a beat. The grandkids couldn't wait until morning so I cut some after a couple of hours. item not reviewed by moderator and published
Love this recipe! I have made several batches now and even used cookie cutters to cut them into heart shapes and put on sticks in candy bouquets! I also used a few drops of food coloring to make them into different holiday colors! (Can't wait for St. Patrick's Day! item not reviewed by moderator and published
This year's holiday treat: Caramel/Marshmallow dipped in chocolate, it turned out great and looks professional! The marshmallows were perfect for this. If you don't have a stand mixer like me. I have a great tip to keep your kitchen clean when whisking: place the bowl in a large paper bag (from grocery stores/ make one cut along one side of the bag to allow your hand and mixer to reach the bowl; the paper bag prevents the marshmallow from flying out and hitting your wall! item not reviewed by moderator and published
I made this recipe with my niece and it was a hit with my family. We sifted about a 1/4 cup of cocoa powder to the marshmallow batter just after we added the vanilla and also added cocoa powder to the icing sugar / cornstarch coating for chocolate marshmellows. For coconut marshmallows, we the coated the marshmellow base with toasted coconut. This is certainly a good go to fun recipe to make - thanks Alton! item not reviewed by moderator and published
These are really good ! I used 1 tablespoon vanilla and only dusted with powdered sugar and not the powder sugar/cornstarch mix. Ive never eaten homemade marshmallows before and I wont buy them at store anymore..No way ! item not reviewed by moderator and published
These were delicious. Don't be intimidated by all the steps, as long as you follow everything correctly it isn't difficult anwithal be worth it!!I used two and a half tablespoons of vanilla like others suggested and it was perfect. My mixer ( kitchen aid did just fine however it was quite warm by the end, i also only had to mix for 12 minutes not 13. A warning though when you add the vanilla the last minuet the mixer goes a little crazy but don't worry nothing spills or flies out. Just warning because it freaked me out. Also the marshmallows set quick so work fast when spreading them In the pan.I have never been a huge fan of eating marshmellows just by themselves but these are the best ones I have ever tasted!!! I can't stop eating them, I am going to try dipping them in chocolate next! item not reviewed by moderator and published
I used them instead of Christmas cookies this year and people loved them! I made the plain plus four other flavors - mint, mocha, cinnamon, and coconut. Next up - orange and dark chocolate! item not reviewed by moderator and published
I made these at Christmas and cut them into stars sprinkled with red sugar and gave to neighbors with packages of hot chocolate mix. item not reviewed by moderator and published
Absolutely perfect. I increased the vanilla and used 2/3 powdered sugar to 1/3 cornstarch as recommended by others. Included them in gift baskets for Christmas and they were a hit. They're so easy, I'll never buy marshmallows again. item not reviewed by moderator and published
What a delicious white powder MESS....but worth the cleanup. item not reviewed by moderator and published
Excellent! I used a corn syrup substitute instead of corn syrup and regular sugar instead of the powdered sugar due to a corn allergy. I also used approximately 1/2 brown sugar instead of all white. These are incredibly tasty, and not a huge amount of work, though it took a little longer to get the sugar up to temp. than I expected. item not reviewed by moderator and published
Super easy--I'll never buy marshmallows again. I made peppermint marshmallows by adding a teaspoon of peppermint extract and I didn't add cornstarch because powdered sugar has cornstarch in it. They were perfect! item not reviewed by moderator and published
To anyone who is intimidated by this recipe don't be!!! It is so easy and the directions are spot on. I followed it to the letter and the result was marshmallows that my whole family loved! Do invest in a candy thermometer and a pizza roller. Also, if possible use a stand mixer. When oiling the pan remember to lightly coat it. You don't want globs of oil in your starch/sugar mixture. Also, an oil spatula is a must! The marshmallow mix is very sticky and will stick to anything that is not oiled or dusted in the cornstarch/sugar mix. I did not have a problem with the marshmallows tasting to much like cornstarch (which I think the store bought ones do!, because you can knock of the excess as you are cutting them. Next time I will get creative with the flavoring but for now I will never buy store bought marshmallows again! Thanks Alton Brown! item not reviewed by moderator and published
Pretty easy to make and always a hit. One of my favorite recipes to cook for Christmas item not reviewed by moderator and published
Made these for the first time tonight. I upped the vanilla to 1 TBSP and will do 2 TBSP next time. I also whipped for 15 minutes like the video said, but next time, I will not whip it that long. They were very stiff and difficult to get into the pan, and were setting up before I got a chance to come back over them with a spatula to smooth them out. But they are VERY tasty! I dusted half of them in powdered sugar and the other half in hot cocoa mix. Next time, I will line the pan with wax paper instead of using the powdered sugar/cornstarch mixture. They tasted a little floury before I dusted them. But homemade marshmallows is definitely a WOW factor! item not reviewed by moderator and published
Made these so many times over the last couple of years. People love to receive them and are so surprised to hear I made them. I have ambitions to mix in different flavors, but the originals are just so incredible, I never want to! I did once make cinnamon once that were AMAZING. I also up the vanilla, to more like 1 tablespoon. item not reviewed by moderator and published
Very tasty and fun to make! I live in Denver, so a few adjustments needed to be made--cooked the sugar syrup to 231 degrees, which takes considerably longer than the recipe indicates; however, once the syrup is incorporated into the gelatin, it only took 10 minutes to whip it into a luscious fluffy mixture. As many others did, I increased the vanilla to 2 teaspoons. I plan to dip most of these in dark chocolate and give them as gifts--that is if there are any left. My family LOVES them! item not reviewed by moderator and published
So easy. Like mentioned below, I added cocoa to them and they turned out wonderful. I also dipped them in a chocolate coating to dress them up for gift baskets. item not reviewed by moderator and published
Uber-tasty! Used the 2 tsp of vanilla as recommended by other reviewers. Poured out half of the batch into a pan and then mixed in a tbsp of cocoa to the last half. Also added some cocoa to the dusting sugar mix after the first part of the batch was coated. They melt in your mouth. I'm addicted!!! CANNOT wait to make some more with additional flavors. I'm thinking peppermint for holiday gifts. Sticky to make, but fun and SOOO worth it! item not reviewed by moderator and published
You can make these marshmallows without any corn syrup! Just use two cups of sugar total and no corn syrup - they still come out tasting just like marshmallows and the consistency is great. Also, powdered sugar has corn starch in it - you can find powdered sugar that has tapioca starch instead and you can use that, skipping the corn starch alltogether. So fun to make your own marshmallows! (You can also use other extracts instead of vanilla to make other flavors. item not reviewed by moderator and published
this recipe was great! I gave it 4 stars because I feel the cornstarch is unnecessary and also I don't use cooking spray at all unless I'm at work! I use shortening to grease all of my pans so I foiled my pan and used shortening and just straight up powdered sugar. I thought they were great and brought some to work(I work in a kitchen so we have a lot of opinions on foodand everyone LOVED them! I think I am going to try different flavors of gelatin and give these out to the family for xmas. Maybe even thinking I will cut them into all different shapes. we shall see. VERY EASY and I recommend it! item not reviewed by moderator and published
We can't hardly eat store marshmallows after making these. Love them and make them often! Try different flavors like orange etc. They're really wonderful! item not reviewed by moderator and published
Uh... AMAZING!!! I made these (regular style and they turned out perfectly... I must say though they almost ruined my stand mixer... The motor started to over heat and the speed was noticeably working too hard... I love marshmallow and have always wanted to make a batch that turned out great... Finally I did. Then I melted about 1/2 this recipe down and made "puffed rice treats." They were even better than anything you've had from your childhood. Thanks Alton. item not reviewed by moderator and published
Perfect everytime!! Instead of packaged candy this Halloween , I wrapped up bags of these for my neighbors' kids, Big Hit! item not reviewed by moderator and published
I've made these a bunch of times now and for the first time today threw in a couple handfuls of chocolate chips at the end of the mixing. The chips melted almost immediately and make the marshmallows a lovely color. They taste great! I usually make s'mores by layering a mini-Hershey bar, then a 1/4 square of graham cracker and a square of marshmallow. Stick a festive toothpick until it just pierces the chocolate and you've got a great holiday party dessert. Always a hit! If you plan to use a cookie cutter to make shapes, be sure to spray the cutter with a good amount of Pam inside and out. item not reviewed by moderator and published
This recipe came out great, and it was the first time I got to use a candy thermometer! It took longer than 8 minutes for my sugar to get to the right temperature, but that's the only thing that was different. It was a little tricky getting the giant marshmallow out of the pan, but once it start to peel off it was easy since it was so springy. I used 2 tsp of vanilla as recommended by others, and it was perfect (I really dislike too much vanilla in my recipes. I also used more powdered sugar than cornstarch, but I just eyeballed it and couldn't tell you specific amounts. I had to use the whisk on my electric egg beater since I don't have a stand mixer, but it works. It got a little tough at the end and I wasn't sure if the motor could keep up with the thick marshmallow, but it did! I will definitely be making these again! item not reviewed by moderator and published
Great recipe! I made a few minor changes: instead of cooking spray, I VERY lightly with crisco (just enough to make the sugar stick to the pan before dusting with the sugar mixture. I also used 2/3 C of powdered sugar to 1/3 C cornstarch instead of a 1:1 ratio - enough cornstarch to keep them from getting sticky, but not enough to have a starchy taste. I also used 1 T vanilla. My Kitchenaid held up just fine, I don't think this worked it any harder than using the dough hook for bread dough. I will definitely be making this again! item not reviewed by moderator and published
The cornstarch and non-stick spray made these NASTY. The recipe seems good so I'm going to try again with only powerdered sugar and I'll rub a BIT of butter or maybe a TINY amount of canola oil on the pan before dusting with powdered sugar... I don't know yet, but really, DON'T use cornstarch or Pam... YUK. I did put semi-sweet chocolate chips on the soft marshmallow mix and they were great for taste and texture. item not reviewed by moderator and published
I hope you would try instead of using cornstarch and powdered sugar, you should try fresh grated coconut. My mother used to do this when I was a child and it was simply delicious. item not reviewed by moderator and published
Wonderful recipe. I followed the directions exactly and it resulted in perfect marshmallow's. I am think about making these for Christmas gifts. item not reviewed by moderator and published
I made these this morning, I was very disappointed at end results. Sprinkling powered sugar/corn starch mixture @ buttom of pan didn't work for me, I was left with a nasty yellow gooey mess. I did make another batch, I used Barefoot Contessa's toasted coconut marshmallow recipe, turned out much better. Sorry AB item not reviewed by moderator and published
This is for squishBlu. I have a box of 4 envelopes of gelatin that has a net weight of 1 oz. I'm assuming each package is .25 oz, so 3 envelopes would be .75 oz. Hope this helps! item not reviewed by moderator and published
Question: What is the equivalent of 3 packages of gelatin? Such as how many cups or grams? Please help item not reviewed by moderator and published
THESE ARE FANTASTIC! Easy to make, flavor was unbelievable, and clean-up was no problem. I did increase the vanilla to 2 teaspoons as suggested in the reviews, and cleaned up with hot soapy water. A stand mixer is a must and even though my air conditioning went out later in the evening (Florida in August...not fun, I thought for sure the marshmallows would have gotten super-sticky. The humidity didn't bother them one bit. I dusted them with the sugar/cornstarch mixture then used them for Alton's Ambrosia Salad recipe. I have never tasted anthing like this ever..SO GOOD! Don't be afraid to try these! I'm making more this afternoon for s'mores! Thanks, Alton and everyone that reviewed this recipe. This is a winner! item not reviewed by moderator and published
THEY WERE WONDERFUL! This recipe was so super easy! If you love marshmallows, you'll LOVE these! I doubled the vanilla. I will triple it next time. I also used crushed graham crackers instead of cornstarch in the cornstarch/powdered sugar mixture. FABULOUS! I also dipped mine in melted chocolate chips. I will use chocolate almond bark next time. The CC were good, just not the flavor I was looking for. OVERALL I will definitely make this again! item not reviewed by moderator and published
this recipe is so easy & so perfect. they are so much better than store bought marshmallows & they work well with different flavors. item not reviewed by moderator and published
I keep Biblical kosher, and use 100% pure beef gelatin for homemade marshmallows - there is no functional difference from any other (except it is clean!) Back in the day, Knox gelatin was always made from beef (remember the cute little calf picture on it?). Several years ago, I spoke with someone at the company that makes Knox gelatin and they confirmed they use "whatever is cheapest, and that is always pork nowadays". Yay for clean gelatin. :-) Hope this helps. item not reviewed by moderator and published
expresso! item not reviewed by moderator and published
Beat them longer. It takes my KitchenAid anywhere from 12 to 20 minutes. item not reviewed by moderator and published
My guess is that the acid from the fruit juice messed up something. I've been making these for years and they never fail. item not reviewed by moderator and published
Hi jann1033 :) I also am an accomplished candy maker :) In my years of making these- I have had flops with certain ingredients too, it's all a guess and check to be honest. I have had the best luck with fruit nectars, purees and freeze dried fruit, and they are all scrumptious :) Either that or pure extracts - orange and lemon are absolutely to die for. I would never use lemon or orange juice....Some juices are fine I am sure, but you have to be careful :) item not reviewed by moderator and published
When marshmallow becomes cool it starts to set up REALLY fast and gets super stringy! Try transferring to the pan while the marshmallow is still luke warm, always works for me! item not reviewed by moderator and published
the cornstarch/powdered sugar is key...it dries the edge so it is touchable. The pan used to form the initial slab of marshmallows is greased and then dusted with the cornstarch/powdered sugar mixture. Although I had to coax them out of the pan there was no sticking at all. item not reviewed by moderator and published
If it has egg whites, then technically it is a meringue, not a marshmallow. I wouldn't expect the same resuts from a marshmallow recipe as a meringue. item not reviewed by moderator and published

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