Homemade Vanilla Marshmallows Recipe

Homemade Vanilla Marshmallows Recipe
Homemade Vanilla Marshmallows Recipe photo by Taste of Home
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Homemade Vanilla 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!
MAKES:
96 servings
TOTAL TIME:
Prep: 25 min. + cooling Cook: 20 min.
MAKES:
96 servings
TOTAL TIME:
Prep: 25 min. + cooling Cook: 20 min.

Ingredients

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

Directions

Generously dust a 13x9-in. pan with confectioners' sugar. In a large bowl, sprinkle gelatin over 3/4 cup cold water.
In a large heavy saucepan, combine sugar, salt and remaining water. Bring to a boil over medium heat, stirring occasionally. Cook, covered, 3 minutes. Uncover; cook, without stirring, over medium-high heat until a candy thermometer reads 248° (firm-ball stage). Slowly add to gelatin mixture, beating on low speed until incorporated. Add vanilla; beat on medium until thick and doubled in volume, about 10 minutes.
Spread into prepared pan. Let stand, covered, at room temperature 6 hours or overnight.
Using a knife coated with cooking spray, cut into 1-in. squares. Roll in coconut, pecans or additional confectioners' sugar. 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

1 marshmallow: 34 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 0 protein.

  • Confectioners' sugar
  • 2 cups cold water, divided
  • 4 envelopes unflavored gelatin
  • 4 cups sugar
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • Toasted sweetened shredded coconut and ground pecans, optional
  1. Generously dust a 13x9-in. pan with confectioners' sugar. In a large bowl, sprinkle gelatin over 3/4 cup cold water.
  2. In a large heavy saucepan, combine sugar, salt and remaining water. Bring to a boil over medium heat, stirring occasionally. Cook, covered, 3 minutes. Uncover; cook, without stirring, over medium-high heat until a candy thermometer reads 248° (firm-ball stage). Slowly add to gelatin mixture, beating on low speed until incorporated. Add vanilla; beat on medium until thick and doubled in volume, about 10 minutes.
  3. Spread into prepared pan. Let stand, covered, at room temperature 6 hours or overnight.
  4. Using a knife coated with cooking spray, cut into 1-in. squares. Roll in coconut, pecans or additional confectioners' sugar. 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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