Marshmallows

Recipe Courtesy of Gourmet Magazine

Show: Cooking LiveEpisode: Gifts from Your Kitchen

Rated: 5 stars out of 5Rate itRead users' reviews (21)

RECIPE
COMMENTS & REVIEWS(21)

Cook Time:
15 min
Level:
Easy
Yield:
about 96 marshmallows

Times:

Prep: 5 hr 0 min
Inactive Prep: --
Cook: 15 min
Total:: 5 hr 15 min

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Ingredients

About 1 cup confectioners' sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115 degrees)
1/4 teaspoon salt
2 large egg whites
1 teaspoon vanilla

Directions

Oil bottom and sides of a 13 by 9 by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.

In bowl of standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240 degrees, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners' sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to 1 day.

Run a thin knife around edges of pan and invert pan onto large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallows into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallow keep in an airtight container at cool room temperature 1 week

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Comments & Reviews

recipe Marshmallows
Jane Arlington, VA 12-18-2008
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What went wrong?
Rated: 2 stars out of 5

I followed instructions to the letter, but the syrup mixture turned brown before it reached 240 degrees and the "softball"... stage. That spoiled the color, and the mixture was so tough and gooey that it was very difficult to fold in the egg whites. Whatever you do, do NOT make this recipe with children nearby. The sugar mixture is incredibly hot, with the potential for steam and other burns making it too risky to have them around. I'm a skilled cook, but I'd rate this as "Intermediate" and not "Easy." Guess I'll go back to making cookies, pies, and breads instead of candies.Read more
recipe Marshmallows
Roni Jo Mapleton, UT 12-14-2008
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delicious mistake
Rated: 5 stars out of 5

I began making the marshmallows and realized I didn't have enough corn syrup, so put my fixing on hold while my son ran to... the store. Needless to say, I had some issues getting things going according to the recipe. My marshmallows looked like a lumb of badness on the pan. But they tasted delisions. I know I messed up with the cooking of my sugar and I had other isses. But even with the obvious user errors, they turned out great and taste great in hot cocao. I am going to give it another go today...I'm sure they will look and taste great!Read more
recipe Marshmallows
April San Diego , CA 12-11-2008
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Amazing!
Rated: 5 stars out of 5

I never knew you could make your own marshmallows. But I am a health nut and could not find any marshmallows that I was... willing to eat in the stores, so I decided to look up how to make them. I substituted the ingredients to make them healthier: 3 envelopes of jello (didn't want to open the 4th to only use half) 1/2 cup cold water 2 cups evaporated cane juice 1/2 cup brown rice syrup 1/2 hot water 2 egg whites 1 tsp vanilla I also used natural organic powdered sugar, but only used it to coat the bottom of the pan. They turned out amazing, so much better than any store bought ones! I will make smores with them with dark chocolate and natural whole grain graham crackers. And I will also make rice crispy treats with brown rice cereal. Yum! :) Read more
recipe Marshmallows
Jaclyn Littleton, CO 12-09-2007
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Specdtacular!!!!!
Rated: 5 stars out of 5

I never thought I would be able to make fluffy, artisan, homemade marshmallows myself!!! I am usually scared of trying... anything which involves a candy thermometer, but these were truly incredibly simple!!!!! They were soooo much fun to make too!!! When I beat in the vanilla, I added some green food coloring, and when they were cool I cut them into Christmas trees with a cookie cutter. They were so gorgeous and delicious!!!! My family calls all other commercial jet-puffed marshmallows "jet-crapped" now (they are so spoiled). I hope you love this recipe as much as I do!!!Read more
recipe Marshmallows
Melissa Canton, GA 11-20-2007
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Most Excellent
Rated: 5 stars out of 5

These are the perfect quick and easy treat to make for the holidays to have with hot chocolate! I do not spend a lot of time... in the kitchen, but I have made these the past two Christmases and they have been a huge success. Contrary to what the "gourmet" chef posted earlier, these are delicious (I don't even care for marshmallows and I love them) and easy to put together (they're a fun break from all the cookies too!). Give 'em a try - you won't be disappointed!Read more
recipe Marshmallows
Anonymous 11-06-2007
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Fantastic!
Rated: 5 stars out of 5

The recipe was great and easy to follow. I made one change, instead of 1 teaspoon vanilla I used 1/2 Tablespoon vanilla and... 1/2 Tablespoon vanilla paste. Yummy!Read more