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Emily's Famous Marshmallows

SUBMITTED BY: HBIC PHOTO BY: Rachel Hundley

"These marshmallows are the real thing. Husbands love 'em, kids love 'em, picky eaters scramble for 'em. Better than store bought! Taste great in hot cocoa."

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PREP TIME	30 Min
COOK TIME	20 Min
READY IN	8 Hrs 40 Min
Original recipe yield 1 - 9x9 inch dish

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup confectioners' sugar for dusting
2 cups white sugar
1 tablespoon light corn syrup
1 1/4 cups water, divided
4 tablespoons unflavored gelatin
2 egg whites
1 teaspoon vanilla extract

DIRECTIONS

Dust a 9x9 inch square dish generously with confectioners' sugar.
In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.
In a separate bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.

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REVIEWS

Reviewed on Feb. 24, 2006 by HEIFERYUNG

What they didn't tell you is that when you whisk the syrup and gelatin together, use a big... MORE

Reviewed on Jul. 17, 2004 by MARTHACROCKER13

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

MARTHACROCKER13
Jul. 17, 2004

Wonderful recipe! A little messy but way worth the time. I suggest four indispensable tools to tackle this recipe: a medium to large non-stick saucepan, a candy thermometer, a non-stick silicone-coated spoon or spatula and a good standing-electric mixer. I used a decent 3-quart non-stick saucepan to heat the simple syrup mixture. It worked wonders, especially after adding the softened gelatin. The cooled substance causes the syrup to foam substantially. The larger saucepan accomodated well. (Hint: a package of unflavored gelatin equals the amount needed for the recipe.) The trick to keeping the syrup and gelatin from separating is to mix it thoroughly before setting it aside. My 5-quart KitchenAid helped to whip the whites into the beautiful marshmallow fluff. Won't say it can't be done with a hand mixer, but I'd try half a batch at a time and recruit another set of hands to help pour the syrup/gelatin mixture into the soft-peaked egg whites. I just recently learned what a See's Candies Scotch Kiss is (marshmallow wrapped in soft caramel). This recipe produces marshmallows quite similar in texture and taste (soft/light and not too sweet). I used the Caramels by Barbara recipe to envelope the marshmallows. YUM! I WILL make these for Christmas!!! :-)

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11 users found this review helpful

Wonderful recipe! A little messy but way worth the time. I suggest four indispensable tools... MORE

Reviewed on Dec. 15, 2006 by Heather O.

My sister and I decided to make this recipe to see what all the hype was with homemade... MORE

Reviewed on Oct. 8, 2003 by SALLIE V

I love this recipe! We used kosher gelatin. It was so good to finally have kosher marshmallows... MORE

Reviewed on Oct. 8, 2003 by CASSONDRA

This is the best recipe for Easter! I made them and took them to a party, when I came back... MORE

Reviewed on Oct. 8, 2003 by KEG18

I used a mixture of toasted coconut and confectioner's sugar to coat the marshmallows - very... MORE

Reviewed on Jul. 12, 2008 by suzyb

This was soooo fun!! I will note that when you combine the sugar mixture with the gelatin, it... MORE

Reviewed on Dec. 19, 2007 by SAUCIE

The final product is wonderful...especially if instead of vanilla you add peppermint extract,... MORE

Reviewed on Dec. 12, 2005 by mackyandme

This will be our second year in a row to make this recipe (a holiday treat!). If peppermint... MORE

Reviewed on Oct. 8, 2003 by cookinthekitchen

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