Recipe from Christine Moore
Adapted by Dorie Greenspan
- Total Time
- 30 minutes, plus at least 4 hours’ resting
- Rating
- 4(402)
- Notes
- Read community notes
Homemade marshmallows should have their own dreamy name, something that makes it clear that they’re different from the supermarket stuff. When you make this recipe by Christine Moore of Little Flower Candy Co., you get puffs that are soft, tender, languidly stretchy and delicately sweet, and a lesson in the transformative power of heat and air. To make these, you beat together roiling-hot sugar syrup and gelatin, and watch as the mixture goes from murky to opaque, from beige to white, from thin to billowing. For this magic to happen, it takes almost 15 minutes, plus a very large bowl and a sturdy mixer. (I use a 5-quart stand mixer.) You need no special skills, just patience — you have to wait a few hours for the whipped mixture to dry — but you’ll be rewarded with singular sweets good for toasting, s’mores, snacking and wrapping up as gifts. —Dorie Greenspan
Featured in: The Sensuous Pleasures of Handmade Marshmallows
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Ingredients
Yield:48 marshmallows
- 1½cups/360 milliliters cold water
- 6(¼-ounce) packets unflavored powdered gelatin (about ¼ cup/40 grams total)
- 2½cups/500 grams granulated sugar
- 1cup/240 milliliters light corn syrup
- 2teaspoons pure vanilla extract
- ½vanilla bean, split lengthwise and scraped (or 1 more teaspoon vanilla extract)
- Nonstick cooking spray
- ½cup/65 grams cornstarch
- ½cup/60 grams confectioners’ sugar
Ingredient Substitution Guide
Nutritional analysis per serving (48 servings)
77 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 17 grams sugars; 1 gram protein; 7 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Pour ¾ cup/180 milliliters cold water into the bowl of a stand mixer. Sprinkle the gelatin on top, and set aside until the gelatin has absorbed the liquid and expanded, 5 to 8 minutes, stirring after 3 minutes.
Step
2
Meanwhile, add the granulated sugar, corn syrup and the remaining ¾ cup/180 milliliters water to a medium saucepan; bring to a boil over medium-high heat. Clip a candy thermometer to the pan or have an instant-read thermometer at hand. Boil until the syrup reaches 240 degrees, 5 to 6 minutes, then remove the pan from the heat.
Step
3
Fit the mixer with the whisk attachment, turn to low and slowly add the syrup, pouring it down the sides of the bowl. Add the extract and the vanilla-bean seeds (or extra extract). When the syrup is fully incorporated, gradually increase the mixer speed to high, and whip until the mixture is thick and cooled to room temperature, about 12 minutes.
Step
4
While the marshmallow mixture is whipping, coat a 9-by-13-inch baking pan with nonstick spray. Combine the cornstarch and confectioners’ sugar in a medium bowl, then generously dust the inside of the pan with some of the cornstarch mixture. (It’s important that the bottom of the pan be very well covered.)
Step
5
Coat a plastic bowl scraper and your hand with nonstick spray. Scrape the marshmallow mixture into the pan. Use the flat side of the scraper to get the mixture into the corners of the pan and to even out the surface. Sift some of the cornstarch mixture over the top. Cover the pan with plastic wrap, and let rest for at least 4 hours before cutting.
Step
6
Cut the marshmallows: Dust a chef’s knife with some of the cornstarch mixture; dust a piece of parchment paper, too. Run the knife around the edges of the pan to loosen the marshmallow mixture, then turn it out onto the parchment. Cut the slab into 1½-inch squares. Dust all sides of the marshmallows with the cornstarch mixture by dropping a few marshmallows at a time into the bowl, tossing them around and then tossing each one from hand to hand to shake off the excess. Store in an airtight container for up to 2 weeks.
Ratings
4
out of 5
402
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Cooking Notes
a
is there a vegetarian substitute for gelatin?
Nancy
Suggest lining the pan with parchment paper and spraying with vegetable oil, and sifting 10x sugar over that. When marshmallows are firm, lift them out of the pan holding onto the parchment paper sides. Much easier to handle this way.
Deborah
I've made homemade marshmallows for over 20 years. The recipe I've used is almost identical to this one. My step 4: I line my pan with heavy duty foil and grease it. My step 6: Dust the counter with sifted confectioners sugar, dump the pan on top of the sugar and dust with more sifted confectioners sugar. No need for cornstarch. Cut the squares with a greased knife and roll them in the confectioners sugar and your done...and you haven't dirtied your pan.
Jeannie Van Wyck
Homemade Marshmallows also freeze beautifully, for months! I have made them with some sour cherry juice substituted for some of the water, resulting in a very light pink hued confection that is ethereal and mysterious to most tasters.
soozzie
I recently enjoyed marshmallows from a patisserie in Paris. They were brightly and fully fruit-flavored -- lemon, grapefruit, blackberry, mango.... Does anyone know how to achieve flavors like that? If not, I'll just have to go back to Paris, oh darn....
Marilyn
READER: I've made homemade marshmallows for over 20 years. The recipe I've used is almost identical to this one. My step 4: I line my pan with heavy duty foil and grease it. My step 6: Dust the counter with sifted confectioners sugar, dump the pan on top of the sugar and dust with more sifted confectioners sugar. No need for cornstarch. Cut the squares with a greased knife and roll them in the confectioners sugar and your done...and you haven't dirtied your pan.
HCR
I’ve often made marshmallows using Maida Heatter’s recipe. Sometimes, for fun, I’ll use Lyle’s Golden Syrup instead of corn syrup. I’m looking forward to trying this recipe.
Lilly
I had a free afternoon and all the ingredients on hand, and although there is a ton of sugar in this recipe I gave it a whirl. The marshmallows are fluffy and delicious, and this was really easy to do. My kids are shocked that they taste so much better than store bought. You definitely need the stand mixer though, I imagine beating by hand or with a handheld mixer would get tiresome.
Pamela
Agar-agar has to be boiled to activate its gelling properties, but I don't see why you couldn't boil it with the sugar syrup to melt it? Worth a try...
Beth
Soozie, I think those fruited marshmallows are created by adding powdered (by you at home) freeze-dried fruits, such as raspberries, available for sure at Trader Joe's and Whole Foods.
Alexa
There is vegetarian gelatin! You can find a few alternatives here (and elsewhere by searching on the web!): https://www.thekitchn.com/vegetarian-and-vegan-substitutes-for-gelatin-tips-from-the-kitchn-189478
Phil Schmidt
FOr vegan gelatin substitutes:Here's a good page on it: https://www.thekitchn.com/vegetarian-and-vegan-substitutes-for-gelatin-tips-from-the-kitchn-189478Here's what they decided on: https://store.veganessentials.com/liebers-unflavored-jel-p1760.aspx* I am not in any way affiliated with either or any vegan product markets. I'm only trying to be helpful :-)
Joyce
Yes, there are a number of vegan marshmallow recipes online that use powdered agar agar.
A Gray
I first made these (Alton Brown's recipe) for brown butter rice krispy treats. I'll never go back! Next batch, I tried a touch of almond extract, which I didn't much like. Then a few drops of peppermint, which was pretty good. For Valentine's day, I'm going to try whooshing in some crushed peppermint candy, and then dipping them halfway in chocolate when they're done. After that, some lemon and grated lemon zest. I think it's time to wheel me to the sun room ....
Bonnie Dodson
I have made these marshmallows numerous times and they have turned out perfectly every time. I use them for all sorts of treats and especially like dipping them in chocolate. Beats Russell Stover's chocolate covered marshmallows hands down!
Nancy
I've made this recipe several times. I add the gelatin to the whole amount of water. I use agave syrup and cook it with the sugar without any water until it reaches 240. It's quicker than cooking the sugar and syrup with water, and it doesn't make any difference in the outcome.
Jake Sterling
Substituting golden syrup for corn syrup gives marshmallows a much more nuanced, slightly toasted flavor.
An Mi
This recipe has become an annual holiday favorite! Everyone loves these marshmallows. I tried something new this year by adding in some fine baking sugar at the end of whipping, just before pouring into the pan, about 1/8 c. This gave them a delightful tiny amount of sugary grittiness. Also, there is a benefit to using the cornstarch & powdered-sugar combo, because the marshmallows get an unnoticeable coating to prevent their natural stickiness without adding the flavor of powdered-sugar.
Lisa L
These are absolutely wonderful. I only wish the liquid ingredients had measurements by weight as milliliters are basically worthless.
mo
More vanilla
kmburns
I prefer these with a pinch of salt.
Sam
I’ve made these many times. Note that when you pour the hot syrup in the gelatin, it may smell savory and unappealing—from the hot gelatin. This is not retained in the final product. Also note that while these are wonderful for gifting, know your recipient: gelatin is an animal-derived byproduct usually from cattle and pigs, so not suitable for many diets, including vegetarians and some religious diets.
MS
Would this work with half the sugar, honey instead of corn syrup, and no cornstarch? I want 'healthy' marshmellows!
Bonnie
I have made this recipe numerous times now and have had great results each time. I did find, however, that I can reduce the gelatin to four packs instead of six and it works just fine. I just made a batch and will cut them into Easter shapes and dip in tempered chocolate. So much better than purchased ones!
Geevee
I accidentally put all the water with my gelatin and then another 3/4c for my syrup and they somehow came out fine. Phew! I was also worried because when I poured them, the whole thing smelled like wet dog, but once they set, that smell was gone and they are delicious.
Conner
These are good as made, magical toasted over a burner or under the broiler. My only modification was to heat the syrup to 228, as I live at elevation.
j
Can you use a hand mixer instead of the sturdy stand mixer?
Jennifer
Susan, sounds like you over mixed it. You want to turn it out of the bowl while its still just a bit warm...I use canola oil on a spatula or bowl scraper to turn it out quickly, in a long solid slow-moving flow. You will always lose most of what is on the whisk to the hot water rinse in the sink! I have a large kitchenaid, 6 quarts, and it's almost full in terms of volume.
Amber
I often substitute fruit compote or puréed fruit for most of the water. Usually I simmer frozen berries with a bit of water, and cool half to bloom the gelatin. Raspberries give a beautiful pink hue and delicious flavour!
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