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Homemade Marshmallows  

Who needs fancy store-bought marshmallows when you can make your own?

Cal: 80 Fat: 0g Carbs: 20g Protein: 0g Fiber: 0g
More Nutrition...

Original recipe serves 32

Ingredients (serves 32)

½ 2x 3x Reset

  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup water ; divided: 1/2 cup hot (115F), 1/2 cup cold
  • vegetable oil
  • 1/2 cup corn syrup ; light
  • 2 egg whites
  • 3 1/2 tablespoons gelatin ; or 2 tablespoons plus 2 1/2 teaspoons
  • 1 cup confectioner's sugar
  • In My Kitchen

  • Directions

    Oil the bottom of a 9x13x2 inch metal pan and dust sides and bottom with confectioner's sugar. In a large mixing bowl add cold water and sprinkle gelatin over the water. Let it stand and soften. Meanwhile, in a heavy saucepan, cook corn syrup, hot water, salt and granulated sugar over low heat, stirring with a wooden spoon. Increase heat to medium-high and boil, without stirring, until a candy thermometer reaches 240F, or for about 12 minutes. Remove from heat and pour sugar mixture over gelatin mixture, stirring until dissolved. Use a handheld or standing mixer to beat the mixture until thick, white, and tripled in volume, about 10 minutes with a handheld mixer or 6 minutes with a standing mixer. In a large bowl, beat eggwhites until stiff peaks form. Beat vanilla and whites into the sugar mixture until combined. Pour mixture into pan, spreading evenly. Chill mixture uncovered for at least 3 hours or up to 1 day. Run a knife around edges to loosen the marshmallow and invert pan over a cutting board to release. Cut marshmallow into strips, and then across, making 1 inch cubes. Put remaining confectioner's sugar into a large bowl and toss in marshmallow cubes, working in batches. Toss to completely coat. Keep marshmallows in an airtight container at room temperature for up to 1 week. Makes 96 marshmallows.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %


    Calories: 80
    Total Sugars: 17.7g
    Carb.: 20.5g
    Fiber: 0g
    Total Fats: 0g
    Cholesterol: 0mg
    Protein: 0.2g
    Sodium: 44.2mg

    *Data provided by USDA

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    (Not yet rated) Anonymous User on 2006-11-20

    These are absolutely incredible. Very tasty! A bit messy but fun to make. Definately best to use an electric mixer for this.