Reviewed: Apr. 2, 2012

I am an apprentice baker and I make marshmallows regularly in my bakery. This recipe is not complete. The key to the texture of marshmallws is the temperature of the syrup. The syrup must be brought to just below the softball stage on a candy thermometer. There are also a couple of ingredients missing, namely cornsyrup and salt.

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2 users found this review helpful

Reviewer:

Heather K

Reviewed: Mar. 10, 2012

I gave this four stars because I didn't make it according to the actual directions, I followed other reviewers instructions instead. I love this recipe as I am allergic to raw/undercooked eggs.

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1 user found this review helpful

Reviewer:

laura978

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jul. 20, 2011

I'm sure this would work and taste great if followed properly. That said, I tried making them with Splenda. NOT a success. The marshmallows did not set up properly. Follow the recipe right and they'll be great.

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Reviewer:

Paula

Reviewed: Jul. 19, 2011

This recipe was very unclear and hard to follow, and my marshmallows turned out like a flavorless gelatin.

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6 users found this review helpful

Reviewer:

pommiegurl130

Cooking Level: Intermediate

Reviewed: Apr. 21, 2011

As a first time marshmallow maker...this recipe is simple and woked out wonderfully.

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7 users found this review helpful

Reviewer:

apz2002

Reviewed: Feb. 21, 2011

This is a good recipe especially if your favorite boys are allergic to corn and gluten. The ingredient list does not list a flavor though and if you do not add a flavor to these they retain the stink and flavor of geletain. After reading some of the reviews also I decided to make certain to bring my sugar up to the soft candy stage about 240 degrees and begin whipping it while the sugar was hot. After about 3 minutes when the syrup became cloudy I added the gelatin mixture and whipped on the highest setting of my kitchenaid (I've had run ins with gelatin and whipping speed before) until the mixture was cool, white and held peaks. After they came down to room temp I put it in the fridge like another member said until it set. These were fabulous. I can now make gluten free "rice krispie" treats yay!

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Reviewer:

csgtdw

Cooking Level: Expert

Reviewed: Dec. 16, 2010

This recipe is perfect (with just a touch of change to the instructions)... I put the water and gelatin to sit like in the original directions. Then I cooked the sugar and water till soft-ball stage (about 230 degrees) about 5-6 minutes. I added the sugar water HOT to the gelatin in my kitchenaid mixer and started to whip on medium until it was foamy(about 1 minute). Then switched to high for 12 minutes. The mix doubles in size and when ready looks like marshmallow fluff (marshmallow in a jar). Poured mine into a baking pan sprinkled with a one to one ratio of corn starch and powdered sugar. All was perfect. thanks to those who wrote comments in their reviews....

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Reviewer:

pnmslocumz

Reviewed: Dec. 13, 2010

I've used this exact recipe for years and it works wonderfully. MARSHMALLOWS are NOT meringue , therefor do not need any egg whites. I also put vanilla extract or maple extract or whichever one I have on hand to add a twist. You can also coat them in chocolate, this has been my christmas treat/gift for the past 2-3 years and everyone is amazed. I make lumps with a spoon on waxed paper.

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Reviewer:

LudmillaCooks

Reviewed: Nov. 17, 2010

My mom first found this recipe on Martha Stewart's website- she had made them on a show. She makes them all of the time and now I am addicted. I love these things! When they are cooled, pull em out of the pan, cut them into desired size- I do about an inch...toss them with powdered sugar...Once you make homemade- you will never want to buy them again! YUM!

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Reviewer:

Pookie4

Cooking Level: Expert

Living In: Marinette, Wisconsin, USA

Reviewed: Sep. 12, 2010

Worked perfectly for me. I did dust my pan with 1:1 corn starch/powdered sugar. Also, i cooked the sugar to 240 degrees, the soft ball stage. Did not let the syrup cool, just poured it hot into the gelatin. Whipped it with my little hand mixer for about 12 minutes, 8 of which were on high. Dusted the top with the corn starch mix. The next day, i toasted coconut and rolled the marshmallows in it. Pretty awesome.

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10 users found this review helpful