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February 5, 2011

I have a big bad confession.

After I made this and took a photo of it…I had a bite.

It was really good

So I had another bite

and then I ate the whole thing   😦 

And then I did not prick my finger to test my blood sugar because I was certain I did not want to see the results!

Needless to say, I won’t be making any more marshmallows too soon because I can’t help but want to eat them!

Marshmallows are fun to make and with the right tools they’re fairly easy.  A few key things you do NEED to make marshmallows are a candy thermometer and a stand mixer with a whisk attachment.  (You could try with a hand mixer, but it’s a lot of mixing and hot sugar and I would be afraid of making a HUGE mess.)

 My kids were so excited about these and were even more excited to be able to eat the “scraps” from the cutouts!

A few days ago I made homemade graham crackers, and when you have homemade graham crackers and marshmallows you have to make smores!

You can find the Graham Cracker Recipe HERE 

Marshmallows  recipe from Baking from my home to Yours by Dorie Greenspan

  • 1 cup cornstarch
  • 3/4 cup cold water
  • 1 1/4 cups granulated sugar
  • 2 tbsp light corn syrup
  • 2  1/4 oz packages unflavored gelatin
  • 3l arge eggs at room temp
  • 1 tbp vanilla extract

Line a rimmed baking sheet with parchment paper or a silpat.  The pan should have a rim at least 1″ high

Dust the pan generously with corn starch.

Put 1/3 cup of the water, 1 1/4 cups of sugar and the corn syrup in a medium saucepan over medium heat and stir until the sugar dissolves.  Once dissolved, continue to cook without stirring until the temperature reaches 265 degrees F on a candy thermometer. (about 10 minutes)

Meanwhile, in a microwave safe bowl, sprinkle the gelatin over the remaining cold water (7tbsp) and let sit for about 5 minutes.  Once the gelatin is spongy, heat it up in the microwave before about 20 seconds until it’s liquified.

In a clean dry mixer bowl, using a whisk attachment, beat the egg whites until stiff and glossy.

Once the syrup has reached the desired temp. pour it into the egg whites while continuing to mix.  Next add the gelatin and beat for an additional 3 minutes so that they syrup and gelatin are fully incorporated.  Add the vanilla. (I also snuck in a bit of pink pomegranate extract)

Scrape the marshmallow onto the prepared pan and smooth it out with a spatula. (It won’t cover the entire pan)

Dust the top with cornstarch and set in a cool dry place anywhere from 3-12 hours.

Once set, cut the marshmallows with a cookie cutter or a pair of kitchen scissors. (You may need to wash and dry your cutting tool frequently.)

Toss the cut marshmallows in a bowl of cornstarch and then toss them  from hand to hand to get rid of the extra cornstarch.

Share with friends and enjoy!

I’m linking this post up at 

so pop over and check out all the other sweet treats!

One Comment leave one →
  1. February 6, 2011 5:26 am

    Those are so pretty 🙂 Love that you can make them other shapes too. I am having my first give away, come on over to enter.

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