Absolutely the Best Marshmallows that Will Rock Your World

Sometimes I get it in my head that I want to do something.  There’s really no rhyme or reason… I just wanna.  And recently, I’ve wanted to see if I could make marshmallows.

Tessa asked me what that has to do with stories of home design and I didn’t have a good answer.

I just wanna.

It can be a tough thing to be out matured by your own child.

But lucky for you, I don’t let little things like logic and reasoning get in the way of my hair-brain ideas.

I’ve been thinking about marshmallows all winter and with the arrival of Peeps, now seems like the time to jump into this madness.

I chose this recipe off of Pinterest because it’s old school (circa 1979) and it doesn’t require working with a candy thermometer, which many online recipes do.

From “Better than Store-Bought”, by Helen Witty & Elizabeth Schneider Colchie

Here’s What You’ll Need:

  • 1/4 cup cornstarch
  • 1/3 cup powdered sugar
  • 1 envelope unflavored gelatin
  • 1/3 cup water
  • 2/3 cup granulated sugar
  • 1/2 cup light corn syrup
  • Pinch of salt
  • 1 tsp. vanilla extract

Marshmallow Ingredients

At this point, I was starting to feel like it would be more cost effective to just buy a bag of marshmallows, but where would the fun in that be?  Most of the ingredients we had on hand thanks to my pie-making daughter, so it really wasn’t that big of a deal.

Here’s What You Do:

  1. Sift the cornstarch and powdered sugar together into a bowl.  Lightly grease an 8×8 square baking pan and sprinkle 1 tablespoon of the cornstarch/sugar mixture into it.  Tilt the pan in all directions to coat the sides as well as the bottom.  Leave any excess in the pan.  ** I used a 9×11 baking pan to get a thinner marshmallow.
  2. In a small sauce pan, sprinkle the gelatin into the water and let it soak for 5 minutes.  Add the granulated sugar and stir over moderately low heat until the gelatin and sugar dissolve.
  3. In the large bowl of an electric mixer, combine the gelatin mixture, corn syrup, salt and vanilla.  Beat for 15 minutes on high, until peaks form.
  4. Spread the fluffy mixture in the prepared pan and smooth the top.  Leave for 2 hours until set. ** After 2 hours, the marshmallow still wasn’t as firm as I’d hoped.  I let it sit for a total of 4 hours before cutting it and had better results.
  5. With a wet knife, cut the marshmallow mixture into quarters and loosen around the edges.
  6. Sprinkle the remaining cornstarch and sugar mixture on a baking sheet and invert the marshmallow blocks onto it.  Cut each quarter into nine pieces and roll each one in the cornstarch/sugar mixture.
  7. Place the marshmallows on a cake rack covered with paper towels and let them stand overnight to dry the surface slightly. ** I used wax paper instead of paper towels.
  8. Store in airtight container.  They will keep for up to a month. ** I’m thinking at our house, these won’t be around after a week let alone a month.

The verdict:

Marshmallow goodness!

Homemade Marshmallows

They taste like store bought marshmallows… only a thousand times better.

They are light, fluffy and very sweet.  And although they are a bit gooey, they aren’t sticky, which is nice.

Homemade Marshmallows


Marshmallow Madness

Even the ones that didn’t square up nicely, didn’t go to waste.

Smores with Homemade Marshamllows

This was a good start, but now I want to perfect it.  This little exercise isn’t over.  There will be a round 2 with marshmallows.

I want to try them with different extract flavorings.  Different shapes. Maybe dipped in chocolate.  Sprinkles. The possibilities are endless.

And so will my waistline be.

Absolutely the Best Marshmallows that Will Rock Your World

So let’s hear it… Have you ever made marshmallows from scratch?  Any tips to share? Does anyone else repeatedly spell marshmallows “marshamallows”? Marsha, Marsha, Marsha!!


    • admin says:

      Shooting food is a royal pain so thanks. I’m not sure how food bloggers do it. I think I’ll stick to paint and fabric, but the marshmallows are delicious!

  1. Victoria • Restoring our Victorian says:

    I can literally smell those from here. My mom has always claimed that karo syrup is a totally under-appreciated ingredient… pecan pie, carmel popcorn… something else too that I can’t think of.

    Now you need to make your own graham crackers! Surely those also taste like store bought but a thousand times better!!

    • admin says:

      GET OUT! Do people seriously make their own graham crackers?! I bet those would be AMAZING! And I’ve never made carmel popcorn. I think you just added two new things to my “must try” list. Yum!

  2. Alex @ northstory says:

    I laughed when I read this b/c I thought to myself how i was totally supposed to make these in Dec when I got this star shaped mould tray. Yeah needless to say that panned out really well. But the real Q is, would you do them again??

    • admin says:

      Oh Alex, I tried emailing you this week, but I was having tons of technical problems. I thought of you the whole time I was making these… it was quite the Pinterest adventure. I knew it would make you laugh.

      I would definitely make these again now that I see how easy and delicious they are. I would even get a candy thermometer and try out one of the recipes that calls for that. I just didn’t want to invest in a thermometer and then decide these were more hassle than what they are worth. Honestly, I really want to play with making them a few more times before I give them as gifts. They never firmed up as much as I thought they should and I don’t know if that’s because of the recipe or my technique. I bought mini cookie cutters to try to do shapes, but I was struggling with them so I stepped back to simple squares. I’d be curious how a shaped tray would work too.

      If you end up making marshmallows, give yourself time and let me know how it goes. They are worth the adventure though. 🙂

Comments are closed.