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Recipe Summary

Yield: Makes about 40

Ingredients

Ingredient Checklist

2 1/2 tablespoons unflavored gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon salt

2 tablespoons pure vanilla extract

Confectioners’ sugar, for dusting

Gallery

Recipe Summary

Yield: Makes about 40

Recipe Summary

Yield: Makes about 40

Recipe Summary

Yield: Makes about 40

Yield: Makes about 40

Makes about 40

Ingredients

Ingredients

  • 2 1/2 tablespoons unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 tablespoons pure vanilla extract
  • Confectioners’ sugar, for dusting

Directions

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.

Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.

Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.

With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.

Generously dust an 8-by-12-inch glass baking pan with confectioners’ sugar. Pour marshmallow mixture into pan. Dust top with confectioners’ sugar; wet your hands, and pat it to smooth. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners’ sugar.

Reviews (21)

Add Rating & Review

100 Ratings

5 star values:

                                  21

4 star values:

                                  31

3 star values:

                                  30

2 star values:

                                  11

1 star values:

                                  7

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Reviews (21)

Add Rating & Review

100 Ratings

5 star values:

                                  21

4 star values:

                                  31

3 star values:

                                  30

2 star values:

                                  11

1 star values:

                                  7

Add Rating & Review

100 Ratings

5 star values:

                                  21

4 star values:

                                  31

3 star values:

                                  30

2 star values:

                                  11

1 star values:

                                  7

100 Ratings

5 star values:

                                  21

4 star values:

                                  31

3 star values:

                                  30

2 star values:

                                  11

1 star values:

                                  7

100 Ratings

5 star values:

                                  21

4 star values:

                                  31

3 star values:

                                  30

2 star values:

                                  11

1 star values:

                                  7
  • 5 star values:
  • 21
  • 4 star values:
  • 31
  • 3 star values:
  • 30
  • 2 star values:
  • 11
  • 1 star values:
  • 7

Martha Stewart Member

Rating: Unrated

04/06/2012

                I used Agave syrup and one big teaspoon of vanilla and the marshmallows turned out perfectly.  I increased the water to one third cup when boiling and only used half the called for syrup.   My granddaughter and I made these for Easter.  We cut them into squares and rolled them in homemade pink sugar.  I would have cut them into other shapes but because they were so thick it would have been too unwieldy.  Next time we will pour the mixture into a larger pan and make them thinner to cut shapes.

Martha Stewart Member

Rating: Unrated

12/24/2011

                The directions were clear and everything cooked and whipped up perfectly, but....I agree with the other reviewer about the amount of vanilla--two tablespoons of my best bourbon-based vanilla just seemed to kill the recipe. Next time: one tablespoon of vanilla and maybe a teaspoon of almond extract. The abundance of vanilla left a bitter aftertaste.

Martha Stewart Member

Rating: Unrated

09/20/2011

                knitphomanic:  I have also made these marshmallows before with great success, however this past weekend I had the same experience as you. 
                I bought new gelatin today and tried again and everything went perfectly.  It is my guess that during the humid summer months my gelatin had taken on a bit of moisture and that might have prevented it from gelling properly during my failed attempt.  
                It's just a guess, but try some new, fresh gelatin and maybe you also will be lucky.  Good luck.

Martha Stewart Member

Rating: Unrated

08/17/2011

                I've made marshmallow recipes before with success, but the last two times I made this recipe it didn't work. I followed it to a "t" and for some reason it just won't 'fluff up' when it's in my mixer, despite my best efforts. Any suggestions?
                
                I've already tried using a different kind of corn syrup, a different brand of sugar, but otherwise followed the recipe exactly and can't figure out why it's failing me these two times (once before, twice today).

Martha Stewart Member

Rating: Unrated

07/31/2011

                Surely it should be 2 teaspoons of vanilla and not 2 tablespoons?

Martha Stewart Member

Rating: Unrated

01/25/2011

                Yes, you can substitute honey for corn syrup.  The recipe still works perfectly and the marshmallows have a pleasant, faintly floral quality.

Martha Stewart Member

Rating: Unrated

01/03/2011

                You can always try replacing gelatin with agar agar (made form seaweed and vegan friendly), but it doesn't always behave the same as gelatin, so I would recommend a trial run.  For one thing, agar agar is a lot more stable at room temp than gelatin, so if you do a one to one substitution, you might end up with firmer marshmallows than you'd planned on. It can also be gummier and have an odd flavor.

Martha Stewart Member

Rating: Unrated

12/08/2010

                can i substitute corn syrup for something? like molasses or golden syrup?

Martha Stewart Member

Rating: Unrated

01/04/2009

                Gelatin is made from collagen (which is not the same as keratin).  It's a protein, but the old wives' tale about it being good for your hair and nails is not true.  It's not from animal fat.  Collagen is, of course, an animal product and thus not appropriate for vegetarians.

Martha Stewart Member

Rating: Unrated

09/14/2008

                Is it true that gelatin is made of animal fat such as pork and if so is there a certain brand of gelatin that doesnt use animal fat in the ingredients of gelatin? If there is no brand that doesnt use animal fat in gelatin as an ingredient than can we replace the gelatin with something else?

Martha Stewart Member

Rating: Unrated

08/13/2008

                Has anyone tried homemade marshmallows for rice krispy treats?  I tried Martha Stewarts' other recipe that requires egg whites cooked over a double boiler and they were a success.  I wonder if there is a big difference.  
                
                To answer tes' question, I googled snow powder and this is what I found " "Snow powder" or "No melt icing sugar" means a type of icing sugar that doesn't melt when it's dusted on items that require refrigeration., it's treated with cocoa butter and sometimes starch. "

Martha Stewart Member

Rating: Unrated

07/23/2008

                ewaaii, I'm vegan, and was concerned about the use of gelatin in this recipe,too. I think agar-agar could do it. It's a sort of seaweed, often used  to make jell-o like dessert. it can be flavour, heat, even add to dairy product. It can easily be found at organic groceries. hope this helps!

Martha Stewart Member

Rating: Unrated

07/20/2008

                Can gelatin be replaced with something?  Something that won't be coming from any animals maybe? It would be really great if anyone has an idea. Thanks :)

Martha Stewart Member

Rating: Unrated

07/20/2008

                What is snow powder and where does one get it.

Martha Stewart Member

Rating: Unrated

04/20/2008

                I have tried above recipe turn out very nice and soft will never buy anymore! i substitute the vanilla flavor to strawberry flavor and the confectioners' sugar i change it to snow powder. My hubby and kids love it. Thank you for the recipe

Martha Stewart Member

Rating: Unrated

01/06/2008

                I have a recipe that calls for only 1 tablespoon of vanilla extract. The texture is so soft and wonderful - try dipping one side of the marshmallow in melted caramel; chill till firm (only takes a few minutes) then dip again in melted dark chocolate. Made a great gift this year!

Martha Stewart Member

Rating: Unrated

12/22/2007

                Yuck!  I made these marshmallows following the recipe to include 2 TABLESPOONS of vanilla.   The vanilla flavor was so overwhelming they were inedible.  I am wondering if this is an error.  Every other marshmallow recipe I have read includes one or 2 TEASPOONS.

Martha Stewart Member

Rating: Unrated

12/21/2007

                Just made these for the first time.  They're excellent!  I used 1 tsp vanilla and 1 1/2 tsp peppermint extract.  Also, they are very easy to cut with a pizza cutter.

Martha Stewart Member

Rating: Unrated

12/20/2007

                Sorry, these beat this years recipe. The lavor and consistency are ideal!

Martha Stewart Member

Rating: Unrated

04/06/2012

                I used Agave syrup and one big teaspoon of vanilla and the marshmallows turned out perfectly.  I increased the water to one third cup when boiling and only used half the called for syrup.   My granddaughter and I made these for Easter.  We cut them into squares and rolled them in homemade pink sugar.  I would have cut them into other shapes but because they were so thick it would have been too unwieldy.  Next time we will pour the mixture into a larger pan and make them thinner to cut shapes.

Rating: Unrated

Rating: Unrated

12/24/2011

                The directions were clear and everything cooked and whipped up perfectly, but....I agree with the other reviewer about the amount of vanilla--two tablespoons of my best bourbon-based vanilla just seemed to kill the recipe. Next time: one tablespoon of vanilla and maybe a teaspoon of almond extract. The abundance of vanilla left a bitter aftertaste.

Rating: Unrated

09/20/2011

                knitphomanic:  I have also made these marshmallows before with great success, however this past weekend I had the same experience as you. 
                I bought new gelatin today and tried again and everything went perfectly.  It is my guess that during the humid summer months my gelatin had taken on a bit of moisture and that might have prevented it from gelling properly during my failed attempt.  
                It's just a guess, but try some new, fresh gelatin and maybe you also will be lucky.  Good luck.

Rating: Unrated

08/17/2011

                I've made marshmallow recipes before with success, but the last two times I made this recipe it didn't work. I followed it to a "t" and for some reason it just won't 'fluff up' when it's in my mixer, despite my best efforts. Any suggestions?
                
                I've already tried using a different kind of corn syrup, a different brand of sugar, but otherwise followed the recipe exactly and can't figure out why it's failing me these two times (once before, twice today).

Rating: Unrated

07/31/2011

                Surely it should be 2 teaspoons of vanilla and not 2 tablespoons?

Rating: Unrated

01/25/2011

                Yes, you can substitute honey for corn syrup.  The recipe still works perfectly and the marshmallows have a pleasant, faintly floral quality.

Rating: Unrated

01/03/2011

                You can always try replacing gelatin with agar agar (made form seaweed and vegan friendly), but it doesn't always behave the same as gelatin, so I would recommend a trial run.  For one thing, agar agar is a lot more stable at room temp than gelatin, so if you do a one to one substitution, you might end up with firmer marshmallows than you'd planned on. It can also be gummier and have an odd flavor.

Rating: Unrated

12/08/2010

                can i substitute corn syrup for something? like molasses or golden syrup?

Rating: Unrated

01/04/2009

                Gelatin is made from collagen (which is not the same as keratin).  It's a protein, but the old wives' tale about it being good for your hair and nails is not true.  It's not from animal fat.  Collagen is, of course, an animal product and thus not appropriate for vegetarians.

Rating: Unrated

09/14/2008

                Is it true that gelatin is made of animal fat such as pork and if so is there a certain brand of gelatin that doesnt use animal fat in the ingredients of gelatin? If there is no brand that doesnt use animal fat in gelatin as an ingredient than can we replace the gelatin with something else?

Rating: Unrated

08/13/2008

                Has anyone tried homemade marshmallows for rice krispy treats?  I tried Martha Stewarts' other recipe that requires egg whites cooked over a double boiler and they were a success.  I wonder if there is a big difference.  
                
                To answer tes' question, I googled snow powder and this is what I found " "Snow powder" or "No melt icing sugar" means a type of icing sugar that doesn't melt when it's dusted on items that require refrigeration., it's treated with cocoa butter and sometimes starch. "

Rating: Unrated

07/23/2008

                ewaaii, I'm vegan, and was concerned about the use of gelatin in this recipe,too. I think agar-agar could do it. It's a sort of seaweed, often used  to make jell-o like dessert. it can be flavour, heat, even add to dairy product. It can easily be found at organic groceries. hope this helps!

Rating: Unrated

07/20/2008

                Can gelatin be replaced with something?  Something that won't be coming from any animals maybe? It would be really great if anyone has an idea. Thanks :)  


                    
                What is snow powder and where does one get it.

Rating: Unrated

04/20/2008

                I have tried above recipe turn out very nice and soft will never buy anymore! i substitute the vanilla flavor to strawberry flavor and the confectioners' sugar i change it to snow powder. My hubby and kids love it. Thank you for the recipe

Rating: Unrated

01/06/2008

                I have a recipe that calls for only 1 tablespoon of vanilla extract. The texture is so soft and wonderful - try dipping one side of the marshmallow in melted caramel; chill till firm (only takes a few minutes) then dip again in melted dark chocolate. Made a great gift this year!

Rating: Unrated

12/22/2007

                Yuck!  I made these marshmallows following the recipe to include 2 TABLESPOONS of vanilla.   The vanilla flavor was so overwhelming they were inedible.  I am wondering if this is an error.  Every other marshmallow recipe I have read includes one or 2 TEASPOONS.

Rating: Unrated

12/21/2007

                Just made these for the first time.  They're excellent!  I used 1 tsp vanilla and 1 1/2 tsp peppermint extract.  Also, they are very easy to cut with a pizza cutter.

Rating: Unrated

12/20/2007

                Sorry, these beat this years recipe. The lavor and consistency are ideal!

All Reviews for Perfect Homemade Marshmallows

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Perfect Homemade Marshmallows

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest