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Ingredients
- 3/4 cup granulated sugar
- 1/3 cup corn syrup
- 1/4 cup cold water
- 1/8 tsp salt
- 1/2 tsp vanilla
- 1/4 cup warm water
- 2 7g envelopes unflavoured gelatin powder
- 1/4 cup icing sugar
- 1 tsp cornstarch
- Stir granulated sugar with corn syrup, cold water and salt in a small saucepan. Set over high. Bring to a boil, and let boil without stirring for 1 min. Then stir in vanilla. While waiting for syrup to boil, pour warm water into the bowl of a stand mixer with whisk attachment. Sprinkle in gelatin. Let stand 2 min to soften. Line an 8-in. square baking dish with overhanging plastic wrap. Lightly spray with cooking spray.
- Set mixer on high, then pour hot syrup in a stream down the side of the mixer bowl, beating gelatin mixture until it is thick and sticky and white peaks form, about 4 min. Scrape into prepared pan, smoothing top as best you can with an oiled spatula or a metal offset spatula. Let set at room temperature for at least 2 hours.
- Whisk icing sugar with cornstarch in a small bowl. Sift one-third of mixture over top of marshmallow to dust the surface. Turn out onto a cutting board. Discard plastic wrap. Sift half of remaining sugar mixture overtop to dust the surface. Slice into cubes about 1 in. square. Roll each cut marshmallow in remaining sugar mixture until all sides are coated.
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Switch It Up!
Variations that are as delicious as they are beautiful
Cinnamon- Cayenne
Stir 1/2 tsp cinnamon and 1/8 tsp cayenne into warm water in mixing bowl, then add gelatin. Continue with recipe.
Espresso
Stir 2 tbsp espresso powder into warm water in mixing bowl, then add gelatin. Continue with recipe.
Rosy Almond
Add 5 drops red food colouring and 1/4 tsp almond extract to marshmallow mixture during the last minute of beating. Continue with recipe. -
4 Ways to Use It:
Snow-White Icing
Top cupcakes with a marshmallow, then heat in a 350F oven for 3 to 5 min until marshmallow is soft. Remove from oven, then press down gently.
Rocky-Road Fudge
Combine 170 g chopped semi-sweet chocolate with 1/3 cup sweetened condensed milk in a microwave-safe bowl. Microwave on medium until chocolate is almost melted, 2 min. Stir until melted, then add 2/3 cup coarsely chopped nuts and 1/2 cup chopped marshmallows. Scrape mixture into a 9 × 5-in. loaf pan lined with overhanging plastic wrap. Smooth top. Cover with plastic wrap and refrigerate at least 2 hours. Cut into small squares.
Trail-Mix Bars
Melt 3 tbsp butter with 2 cups chopped marshmallows in a saucepan over medium, stirring often, for 2 min. Stir until smooth, then add 3 cups granola. Scrape mixture into an 8 × 8-in. square baking dish lined with overhanging plastic wrap. Cover with plastic wrap and let stand at least 2 hours. Cut into bars.
Marshmallow-Jam Cookies
Spread 1 tsp of your favourite jam (we used strawberry) on a graham cracker. Top with a marshmallow. Drizzle with 1 tbsp melted chocolate.
- 17 calories
- 4 g carbohydrates
- 7 mg sodium
User comments (6)
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Is it possible to make marshmallows without gelatin for our vegetarian friends?
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These marshmallows look and taste fabulous! I'm sending them along to the Girl Guide Tea this weekend, wrapped in clear wrap and ribbon, for sale at the Sweets table.
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I am having a problem with this recipe! I have made them twice and they are not turning out. Please help! IWhere I think the problem lies is that the recipe does not say how long to let the sugar boil in the saucepan befor adding it to the geletin. The first time I made them, they never fluffed at all when I beat them...I may have poured the sugar to quickly into the bowl. the second time they finally fluffed a bit, but much more than 4 minutes of beating to do so. And the texture is more like those chocolate covered Santa candies found at Christmas. There is not enough air in the marshmallows. The flavour was very good in both tries- I did use a bit more vanilla than called for.... Can anyone help?
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Absolutely delicious. So easy to make, my 5 year old helped and loved eating them by themselves and also in her hot chocolate
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There are some problems with this recipe. When making the syrup, you first have to cook over med-low heat to dissolve your sugar, then turn the heat up and bring to a boil and continue to boil WITHOUT stirring until the syrup reached 240 F on a candy thermometer. Also, for best results, you should beat it for at least 10 minutes as 4 minutes isn't nearly enough time and add the vanilla (2 tsp is far better than only 1/2) when you're almost done beating.
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Or for a never fail marshmallow recipe try this one: http://golden-iris.blogspot.com/2009/06/m-is-for.html
