Homemade Marshmallows
63 comments » 
This week’s Tuesdays With Dorie recipe was chosen by Judy over at Judy’s Gross Eats. She chose homemade marshmallows, which were surprisingly quick and easy to make! I had just caught a segment on the Martha Stewart Show not too long ago on which they were making homemade marshmallows. It didn’t seem all that hard, but I probably would have never taken the initiative to try them myself if this Dorie recipe hadn’t been chosen, so thank you Judy!
These marshmallows turned out lighter and fluffier than any store-bought marshmallow that I have had in the past, and were completed with minimal effort. It took me less than 30 minutes from the time I started prepping the pan until the marshmallow mixture was poured in to set. That’s not too bad! I’m thinking that this year in place of my customary Christmas tins for friends and family, I might do some homemade cocoa mix with homemade marshmallows.
Be sure to check out the blogroll on the Tuesdays With Dorie blog to see all of the other marshmallow creations!
Last week: Fresh Orange Cream Tart
Next week: I am taking a pass on TWD and will be *attempting* a cake for our anniversary (that happens to fall on Tuesday) that mimics our wedding cake (at least in flavor!).
Marshmallow-making tips and the recipe after the break…
I used a lot of the tips shared by Melissa at Lalala… and I didn’t have a single problem with getting my marshmallows out of the pan (they slid right out) or getting them cut. Here are the tips that I took from her, and where I deviated from Dorie’s recipe:
- I used a 9×13 pan instead of a pan with a 1″ lip so that the marshmallows set up higher
- I sprayed the pan with Pam and then dusted it with a mixture of powdered sugar and corn starch; once the marshmallow mixture was in the pan I dusted the top with the same mixture.
- To cut the marshmallows I sprayed a large pizza cutter with Pam and then cut the marshmallows into squares. I only needed to rinse, dry, and re-spray the cutter once.
**Please note that in the actual recipe there is an additional Tablespoon of sugar in the ingredients list that is never accounted for in the recipe. Although I never even caught this because I was busy boiling, microwaving, and whipping, a number of TWD members did and realized that it most likely was to be added to the egg whites during whipping for added stabilization.
Marshmallows
Yield: About 1 pound marshmallows
Prep Time: 12 hours
Cook Time: 20 minutes
Total Time: 12 hours
Ingredients:
About 1 cup potato starch or cornstarch
2 tablespoons light corn syrup
2 1/4-ounce packets unflavored gelatin
3 large egg whites, at room temperature
3/4 cup cold water
1 tablespoon pure vanilla extract
1 1/4 cups plus 1 tablespoon sugarDirections:
1. Line a rimmed baking sheet -- choose one with a rim that is 1 inch high -- with parchment paper and dust the paper generously with potato starch or cornstarch. Have a candy thermometer at hand.
2. Put 1/3 cup of the water, 1 1/4 cups of the sugar and the corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil, stirring until the sugar dissolves. Once the sugar is dissolved, continue to cook the syrup -- without stirring -- until it reaches 265 degrees F on the candy thermometer, about 10 minutes.
3. While the syrup is cooking, work on the gelatin and egg whites. In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water (a scant 7 tablespoons) and let it sit for about 5 minutes, until it is spongy, then heat the gelatin in a microwave oven for 20 to 30 seconds to liquefy it. (Alternatively, you can dissolve the gelatin in a saucepan over low heat.)
4. Working in the clean, dry bowl of a stand mixer fitted with the whisk attachment or in another large bowl with a hand mixer, beat the egg whites on medium-high speed until firm but still glossy -- don't overbeat them and have them go dull.
5. As soon as the syrup reaches 265 degrees F, remove the pan from the heat and, with the mixer on medium speed, add the syrup, pouring it between the spinning beater(s) and the sides of the bowl. Add the gelatin and continue to beat for another 3 minutes, so that the syrup and the gelatin are fully incorporated. Beat in the vanilla.
6. Using a large rubber spatula, scrape the meringue mixture onto the baking sheet, laying it down close to a short end of the sheet. Then spread it into the corners and continue to spread it out, taking care to keep the height of the batter at 1 inch; you won't fill the pan. Lift the excess parchment paper up to meet the edge of the batter, then rest something against the paper so that it stays in place (I use custard cups).
7. Dust the top of the marshmallows with potato starch or cornstarch and let the marshmallows set in a cool, dry place. They'll need about 3 hours, but they can rest for 12 hours or more.
8. Once they are cool and set, cut the marshmallows with a pair of scissors or a long thin knife. Whatever you use, you'll have to rinse and dry it frequently. Have a big bowl with the remaining potato starch or cornstarch at hand and cut the marshmallows as you'd like -- into squares, rectangles or even strips (as they're cut in France). As each piece is cut, drop it into the bowl. When you've got 4 or 5 marshmallows in the bowl, reach in with your fingers and turn the marshmallows to coat them with starch, then, one by one, toss the marshmallows from one hand to the other to shake off the excess starch; transfer them to a serving bowl. Cut and coat the rest of the batch.
SERVING: Put the marshmallows out and let everyone nibble as they wish. Sometimes I fill a tall glass vase with the marshmallows and put it in the center of the table -- it never fails to make friends smile. You can also top hot chocolate or cold sundaes with the marshmallows.
STORING: Keep the marshmallows in a cool, dry place; don't cover them closely. Stored in this way, they will keep for about 1 week -- they might develop a little crust on the outside or they might get a little firmer on the inside, but they'll still be very good.
print
save
email
Your marshmallows look great! I’m enviouse–mine came out sort of squashed-looking. =) I think using a different pan would have helped.
Reply
Your marshmallows look so perfect and fluffy! Mine turned out like crap- I’m going to have to try and figure out what went wrong!
Reply
I can’t believe how gorgeous your marshmallows look – so much better than my flat rubbery looking efforts!
Reply
Your marshmallows look so scrummy and delicious! Well done! I made some peanut butter cookie s’mores with mine.
Reply
Wow…they look PERFECT! I am totally with you on giving them with homemade cocoa mix for Christmas…what a great idea
Reply
They really look so fluffy. Almost unreal …
Really great job !
verO
Reply
they look beautiful! happy early anniversary!!
Reply
How wonderful. Your marshmallows look just perfect!
Reply
Your marshmellows turned out beautiful Chelley
Great idea for gifts for the holidays!
Reply
They look great Chelle!
Reply
OMG- NOW THAT is what they were supposed to look like!!! I can’t wait to try again, yours are perfection!!
Reply
They look so tall! I’m jealous that everything went so smoothly – they’re beautiful!
Reply
So pretty! I’m marking these for Christmas presents, too.
Reply
They look so nice and fluffy!! Beautiful!
Reply
I’ve always been too scraed to try making my own marshmellows but seeing all these success stories, maybe I’ll find the courage. YOurs look great.
Reply
Your ‘mallows look awesome! Fantastic job.
) Happy early Anniversary. 
)
Reply
Your mallows look great. And I think I will steal your idea for the cocoa mix and homemade marshmallows for Christmas!
Reply
Homemade marshmallows scare me a bit because they’re just so perfectly square
Reply
I used scissors to cut mine and was also surprised by how easy it was, but I think a pizza cutter would be even faster. Your marshmallows look so light and fluffy.
Good luck with your anniversary cake! I’m looking forward to seeing pictures.
Reply
Glad yours were light and fluffy – they look gorgeous too!
Reply
Your marshmallows turned out beautiful! And, of course, I’m intensely curious about your wedding cake!
Reply
Your marshmallows look just fabulous!
Reply
you have acheived marshmallow perfection! they are gorgeous–everyone will love getting them for Christmas!
Reply
Only one word needed… Marshmallow-tastic! Love the idea of homemade marshmallow and cocoa as xmas gifts. I might have to steal! ps. Happy early anniversary! We’ll miss you next week but I guesssss you have a good excuse
Reply
Chelle, you’re obviously a marshmallow whiz, cause these look professional!
Reply
I am sooooo close to buying this cookbook! It’s not that I don’t want it, I just have too many already. But each week when I see your recipes I get a step closer. YUM!!!
Reply
Your marshmallows look FABULOUS!!! Picture perfect!
Reply
Great job Chelle! Your marshmallows look so perfect and thick! I used the same techniques that you did and also had no problems either. They were delicious weren’t they?
Happy Anniversary! And thanks for writing up the recipes each week!
Reply
OMG they look perfect! I am sooo jealous at how lovely yours turned out. Great job Chelle!
Reply
Just perfect and a nice presentation, I am jealous…
Reply
So fluffy and white! Great job!
Reply
Lovely work!
Reply
Your marshmallows are so big and fluffy! Wonderful job.
Reply
Your marshmallows look so light and fluffy!
Reply
Such fluffiness! They look incredible, good for you!
Reply
My mom tapped into the homemade marshmallow thing a few years ago. She makes them every year now at Christmas and Easter, usually dipping a bunch of them in dark or milk chocolate, too. Soooooo delicious! And we’ve all said the same thing: light, fluffy, and almost too easy to make!
Reply
Your marshmallows look great, big and fat and fluffy! Love them!!
Reply
I’m definitely late to the party, but so glad your marshmallows came out! For being the person with all the tips, mine were less spectacular. I tried to be a bit too creative and that’s not always such a good thing. I think I’ll stick with egg-free marshmallow recipes in the future
Reply
wow, your marshmallows look so PERFECT! i’m jealous. great job!
Reply
These look really fun. I may try them this weekend – thanks for posting this!
Reply
Pingback: Dark Chocolate Truffles | Brown Eyed Baker
Ok…so how hard are these to make…REALLY? I am SO intimidated by using a candy thermometer!
Reply
Michelle on December 6th, 2010 at 11:36 pm
They’re really not difficult; I made these for the first time before I really felt like I was super confident in the kitchen. And they were awesome! Do it, you won’t be sorry
Reply
I have made marshmallows the last several years and have added peppermint extract or sprinkled the top with crushed candy canes. They really are easier to make than you think. Thanks for the great recipe.
Reply
Pingback: Homemade Hot Cocoa Mix | Christmas Recipes | Brown Eyed Baker
Pingback: The Weekend Dish: 12/11/2010 | Brown Eyed Baker
Pingback: 150 Best Fall Recipes | Brown Eyed Baker
Pingback: Ginger-Tea Lemonade Recipe | Brown Eyed Baker
Pingback: Mmmmm povezave « Tinka's Stuff
i so wanna make some to put in my christmas baskets!! how far in advance can i make them? like will they last 3 weeks? thanks!!!!!!!
Reply
Michelle on November 30th, 2011 at 3:13 pm
I think I would say 2 weeks, and you’ll be good to go!
Reply
Hey Michelle I’ve always wanted to marshmallows at home but the only form of gelatin available where I live is the sheet form.. Any idea on how I can use it instead of the powdered form?
Reply
Michelle on December 12th, 2011 at 11:14 pm
Oooh good question. I have never worked with gelatin sheets, so unfortunately I have no idea if they can be substituted and how to use them
Reply
Nem on December 17th, 2011 at 10:25 am
Oh well, thank you anyway.
Reply
Hi Michelle, I have squizzed through the comments and it appears that I am the only one being blonde
Does “2 1/4-ounce packets unflavored gelatin” mean that I need 2 of 1/4 ounce packets of gelatine, in other words 1/2 ounce? Or do I need 2 and a quarter packets of gelatine? I’m in South Africa and we use the metric measurements and our packaging is not usually the same size as in the States. It’s quite easy to convert once I know how much I need to convert. I guess my second guessing is because I have a fear of gelatine 
TX a mil for a great blog
Reply
Michelle on January 25th, 2012 at 12:57 pm
Hi Bronwyn, My apologies for the ingredients not being totally clear – you would need two packages of gelatin, each being 1/4-ounce. So basically you need 1/2 ounce of powdered gelatin. I hope that helps!
Reply
I saw this recipe and loved it! Since your blog is like the bible in terms of baking excellence, though I was scared of the sugar, I gave this recipe a try. Boy, did I have a right to be scared. Though I followed the recipe to a T, my sugar turned into a huge bubbling sticky mess! Since your recipes have always turned out good in the end, I took a leap of faith and dumped the “syrup” into my mixer (filled with the whipped egg whites that did not seem like the glossy egg whites I’m used to whipping up–they were foamy and odd, not smooth). That was a disaster! The sugar hardened like a rock as soon as I poured it in. No mixing for me! The syrup hardened around my beater like a rock. Luckily, I got it off the whip attachment, but I’m still trying to get the remains of the syrup out of my saucepan! Any clue what went wrong?
Reply
Michelle on January 27th, 2012 at 8:27 pm
Hi Jacqs, I’m sorry to hear that you had some trouble with this recipe. It sounds to me like your sugar mixture got too hot, or you waited too long to pour it into the egg whites. The whites should definitely have whipped to a glossy stage; if they were still foamy then they weren’t near whipped enough. I think the combination of these two things is what caused the problems.
Reply
Pingback: Extras | Pearltrees
Any alternatives to corn syrup? You can’t buy it in Danish supermarkets
Reply
Michelle on April 9th, 2012 at 1:21 pm
Ahh, good question. I’m wondering if you could use something like Lyle’s Golden Syrup? I’ve never made a substitution so just thinking out loud. That might work, but I would ask around locally what a common substitute is.
Reply
Hi Michelle!
Thank you so much for this recipe! It’s really helpful! I just wanted to suggest two things:
1. When dusting the parchment paper at the beginning and the mixture at the end, it helps to use a sifter! This makes it really even over the surface.
2. It’s hard to know how long to beat the egg whites. Words like “firm”, “glossy”, and “dull” are all arbitrary and mean different things to different people. Maybe you could define how long to beat the eggs by how stiff the peaks should be or include a picture.
I really love your recipe. They taste so good and are a great texture!
Thank you!
Reply
Hi Michelle!
I just tried your recipe for the third time and they turned out fantastic!!
For those who didn’t get it the first time,
Just try it again. Sometimes it just takes practice. This is a great recipe to give you guidance.
Reply