Recipe courtesy of Matt Armendariz
Recipe courtesy of Matt Armendariz
Watch how to make this recipe.
Homemade Marshmallows
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- Level: Easy
- Total: 3 hr 20 min
- Prep: 10 min
- Inactive: 3 hr
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 132
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 0 g
- Sugar
- 29 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 31 mg
- Level: Easy
- Total: 3 hr 20 min
- Prep: 10 min
- Inactive: 3 hr
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 132
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 0 g
- Sugar
- 29 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 31 mg
Ingredients
Directions
Special equipment:
4 bamboo sticks- Line a baking sheet or dish with parchment paper. Stir the gelatin into 1/3 cup water.
- Place the granulated sugar, 1/3 cup water and corn syrup in a small saucepan over medium-high heat. Bring to a boil, stirring, and cook until the sugar dissolves and the temperature reaches 240 degrees F. Carefully pour the sugar mixture into the gelatin mixture, stirring constantly. Let sit for 5 minutes.
- Using an electric mixer, whip the egg whites until soft peaks form. With the mixer on medium-low speed, pour the sugar-gelatin mixture into the egg whites in a slow, steady stream. Continue whipping until stiff peaks form. Pour the mixture into 8-by-8-inch baking sheet or dish and refrigerate until stiffened, about 3 hours.
- Turn the marshmallow out onto a surface sprinkled with powdered sugar; peel off the parchment. Cut into 4 cubes and insert a bamboo stick into each. Serve.
