Homemade Marshmallows Recipe

Homemade Marshmallows Recipe
Homemade Marshmallows Recipe photo by Taste of Home
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Homemade Marshmallows Recipe

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My husband Dale's grandmother fixed these fluffy marshmallows only for special occasions. Since she had no electric mixer, beating the ingredients by hand for 30 minutes was a labor of love. Now, Dale makes them. They're delicious!
Recommended: Homemade Marshmallows
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + cooling Cook: 20 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + cooling Cook: 20 min.

Ingredients

  • 2 cups cold water, divided
  • 4 envelopes unflavored gelatin
  • 4 cups sugar
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • Confectioners' sugar
  • Toasted sweetened shredded coconut and ground pecans, optional

Directions

In a large bowl, combine 3/4 cup of water and gelatin; set aside. In a large heavy saucepan over medium heat, combine sugar, salt and remaining water. Bring to a boil, stirring occasionally. Cover and continue cooking for 3 minutes to dissolve any sugar crystals. Uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 270° (soft-crack stage). Remove from the heat and gradually add to gelatin. Beat on low speed for 3 minutes. Add vanilla; beat on medium for 10 minutes.
Spread mixture into a 13-in. x 9-in. pan sprinkled with confectioners' sugar. Cover and cool at room temperature for 6 hours or overnight. Cut into 1-in. squares; roll in coconut or nuts if desired. Store in airtight containers in a cool dry place. Yield: about 8 dozen.
Originally published as Homemade Marshmallows in Country Woman Christmas Annual 1997, p38

Nutritional Facts

2 each: 67 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 0 protein.

  • 2 cups cold water, divided
  • 4 envelopes unflavored gelatin
  • 4 cups sugar
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • Confectioners' sugar
  • Toasted sweetened shredded coconut and ground pecans, optional
  1. In a large bowl, combine 3/4 cup of water and gelatin; set aside. In a large heavy saucepan over medium heat, combine sugar, salt and remaining water. Bring to a boil, stirring occasionally. Cover and continue cooking for 3 minutes to dissolve any sugar crystals. Uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 270° (soft-crack stage). Remove from the heat and gradually add to gelatin. Beat on low speed for 3 minutes. Add vanilla; beat on medium for 10 minutes.
  2. Spread mixture into a 13-in. x 9-in. pan sprinkled with confectioners' sugar. Cover and cool at room temperature for 6 hours or overnight. Cut into 1-in. squares; roll in coconut or nuts if desired. Store in airtight containers in a cool dry place. Yield: about 8 dozen.
Originally published as Homemade Marshmallows in Country Woman Christmas Annual 1997, p38

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