Homemade Marshmallows Recipe photo by Taste of Home

Homemade Marshmallows Recipe photo by Taste of Home
Homemade Marshmallows Recipe photo by Taste of Home

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 2

    teaspoons butter

  • 3

    envelopes unflavored gelatin

  • 1

    cup cold water, divided

  • 2

    cups sugar

  • 1

    cup light corn syrup

  • 1/8

    teaspoon salt

  • 1

    teaspoon clear vanilla extract

  • Optional toppings: melted chocolate, hot fudge and/or caramel ice cream topping

Directions

Homemade Marshmallows Recipe photo by Taste of Home Homemade Marshmallows Recipe This recipe was my grandpa's favorite. At Christmastime, he would be busy making marshmallows for his family and friends. —Diana Byron, New London, Ohio totAL TIME: Prep: 55 min. + standing MAKES: 117 servings Optional garnishes: baking cocoa, confectioners' sugar, crushed assorted candies, chopped nuts, colored sugars and/or sprinkles Nutritional Facts 1 marshmallow (calculated without optional ingredients) equals 22 calories, trace fat (0 saturated fat), 0 cholesterol, 5 mg sodium, 6 g carbohydrate, 0 fiber, trace protein. Directions 1. Line a 13-in. x 9-in. pan with foil and grease the foil with butter; set aside. 2. In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage). 3. Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in vanilla. Spread into prepared pan. Cover and let stand at room temperature for 6 hours or overnight. 4. Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares. Dip or drizzle marshmallows with toppings if desired; coat with garnishes as desired. Store in an airtight container in a cool dry place. Yield: about 9-1/2 dozen. Originally published as Homemade Marshmallows in Taste of Home December/January 2010, p65

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: