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READY IN 8+ hrs

Homemade Marshmallows I

Read Reviews (33)

"These were made by our neighbor lady in the 1950's for Halloween treats, and they're delicious! Try dusting them with confectioners' sugar." — Jean

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 1 9x13 inch baking dish Change Servings

2 envelopes unflavored gelatin
1 1/4 cups water, divided

2 cups white sugar

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Directions

In a large mixing bowl, stir together gelatin and 1/2 cup plus 2 tablespoons water. Set aside to soften.
Combine remaining 1/2 cup plus 2 tablespoons of water and sugar in a saucepan. Bring to a boil, stirring occasionally to dissolve the sugar. Do not stir once the sugar syrup begins to boil. Heat to 270 degrees F (130 degrees C).
With an electric mixer running on low speed, carefully pour hot sugar syrup into gelatin mixture. Beat on high speed until mixture is light and fluffy and mixture is no longer warm to the touch, 10 to 15 minutes. Pour into a lightly greased 9x13 inch baking dish and let set 8 hours or overnight. Cut into squares and serve.

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PREP 10 mins
COOK 20 mins
READY IN 8 hrs 30 mins

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I have this exact recipe in another book and I was surprised to see it rated so low on AR. When I compared the two, this recipe skips a step in the cooking process. After you dissolve the sugar, you need to continue cooking it over medium heat (without stirring) until it reaches 270 degrees. Then, with your mixer turned on low, gradually pour it into the gelatin mixture until incorporated. Turn mixer up to med/high speed and continue beating for at least 10 - 15 minutes. Hope this helps those who want to try their hand at homemade marshmallows.

—DIZ♥

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Most Helpful Critical Review

Oct 08, 2003

the directions didn't make sense to me initally - I have always have used hot water to activate the gelatin before, so I halved the recipe, cooked the simple syrup over medium instead of low, and poured that over the gelatin/water combination. Before I added the hot syrup, I added 1/2 teaspoon orange extract & some orange food color to the gelatin/water mix. It whipped up beautifully, and I let it set in the refrigerator. They were great! I will make these in many flavors and dip them in chocolate for company.

—MEOWSIES29

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36 Ratings

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Dec 17, 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....

—pnmslocumz

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Oct 08, 2003

We searched high and low for a marshmallow recipe to continue my husband's family tradition at Christmas...everyone loved this one.

—MRSJONES

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Aug 19, 2005

I didn't have any unflavored gelatin, so I used a package of sugar free strawberry banana jello and halved the sugar and water in the syrup. The first time I tried this, the gelatin sunk to the bottom like the other reviewers mentioned. I decided to try it again. I only whipped the jello for about three minutes the first time, and I suspected that was the problem. The second time I tried this, I whipped it for ten minutes. The mixture began to set up immediately. I poured the hot syrup into the gelatin (like another reviewer did), and by the time I finished whipping the entire mixture was already cool. I can't wait to try this with unflavored gelatin! This is a good recipe, but the instructions were unclear.

—poofietomato

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Oct 08, 2003

It turned out great but it was disgusting to eat. Nobody in my family would eat it.I had to through it away, I would never make it again

—STRAWBERRY_7KISSES

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Oct 28, 2006

I'm not sure if I made them right, they were sticky and foamy/fluffy after they set, but I cut them out with cookie cutters and did the sugar thing, only I used colored granulated as well as powdered and they came out like peeps. Taste better though, I hate peeps!Look at the pic

—AidricsMami

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Oct 08, 2003

Really good, works, kids love it, and it is really good if you LOVE marshmallows, but is allergic to corn syrup.

—SAGE_OF_HALO10

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Nutrition

Calories
80 kcal
4%

Carbohydrates
20 g
6%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0 g
0%

Protein
0.6 g
1%

Sodium
2 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Homemade Marshmallows I

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 80
Calories from Fat: < 1

% Daily Value *
Total Fat 0g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 2mg < 1 %
Potassium < 1mg < 1 %
Total Carbohydrates 20g 6 %
Dietary Fiber 0g 0 %
Protein 0.6g 1 %
Sugars 20g
Vitamin A 0 %
Vitamin C 0 %
Calcium < 1 %
Iron < 1 %
Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.