- 2 teaspoons butter
- 3 envelopes unflavored gelatin
- 1 cup cold water, divided
- 2 cups sugar
- 1 cup light corn syrup
- 1/8 teaspoon salt
- 1 teaspoon clear vanilla extract
- Optional toppings: melted chocolate, hot fudge and/or caramel ice cream topping
- Optional garnishes: baking cocoa, confectioners' sugar, crushed assorted candies, chopped nuts, colored sugars and/or sprinkles
- Line a 13x9-in. pan with foil and grease the foil with butter; set aside.
- In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage).
- Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in vanilla. Spread into prepared pan. Cover and let stand at room temperature for 6 hours or overnight.
- Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares. Dip or drizzle marshmallows with toppings if desired; coat with garnishes as desired. Store in an airtight container in a cool, dry place. Yield: about 9-1/2 dozen.
Reviews forHomemade Holiday Marshmallows
"I love this recipe! It makes beautiful and delicious Christmas gifts. The only thing I do differently is using 1/2 tsp Vanilla and 1/2 tsp Almond extract."
"My family loves these - but we find it hard to not get our marshmallows to ride up the mixer and then we feel like we waste a lot because we can't get a bunch out of the bowl - too sticky and hard. And we never go 15 minutes of mixing - more like 5 minutes because the marshmallow rides up the beater so much and it white and fluffy."
"These are good but the consistency or mouth feel is not like marshmallows. These are spongy and airy. I made this recipe 3 times and the first two times I followed it exactly as written and was disappointed.On the 3rd attempt, I only used 1/2 C Corn Syrup and the Marshmallows were FANTASTIC!!! The consistency/texture was similar to high quality homemade marshmallows (like those purchased at Gourmet Stores). The taste was incredible!!! I was not fond of the vanilla flavored ones; they were too bland so I used lemon oil and flavored them lemon. These were INCREDIBLE!!!The mixture with 1/2 C Corn Syrup makes LESS and is VERY sticky. Wet your spatula with water to assist in spreading in the pan. This also only made enough for an 8" x 8" pan. I rolled some of the cut marshmallows in confectioners' sugar, shaking off the excess, and the rest in sanding sugar. The ones with the confectionery sugar were much better than those coated in sanding sugar."
"These were fantastic! My son loves marshmallows so this was our Christmas project this year. They were super simple to make and my boys had a blast decorating them. Even the marshmallow haters in my family enjoyed these. We will definitely be doing this again."
"I hate marshmallows, but these are delicious! I made them to gift with homemade cocoa, and I can't stay out of them. They are moist and beautiful, and they are a very tasty addition to hot cocoa. Will definitely make again!"
"I grew up with homemade marshmallows at Christmas. Mother always rolled them in powdered sugar or toasted coconut."
"Love this!! My dad loves them dipped in chocolate. I've even used this recipe ( before it sets) to replace the marshmallow cream in making the Kraft fudge."