Monday, July 2, 2012

Homemade Marshmallows

marshmallow mountain
I'm on a "hmm, I wonder if I can make it at home" kick.  I think I'm bored. I'm doing a lot of kitchen alchemy lately for my self.  I don't get any culinary fan support in person so I'm spending time here, creating for you.  I'll be honest, sometimes it's hard to keep the spark of "look what I made for you!" going for a joyless audience.

I had a hankering for rice krispie treats which naturally, in my head, lead to home made marshmallows.  I don't like store bought marshmallows, they are little rubber bullets.  REAL marshmallows are light, billowy, squigy, soft and sweet sticky joys.  There are about a zillion sites online that talk about making them and if you look closely, with the addition and/or subtraction of futzing, it's the same recipe.  I didn't want 24, I wanted a small pan of cloud sweetness and after my own futzing, here's the small version!  8x8 glass pan, oh baby, these are good.

FIRST, grease your pan, your dish, your parchment, yourself, this stuff sticks to EVERYthing. I make mine in an 8x8 glass pan, greased, lined with parchment paper, greased.  Have an 8x8 flat sheet, greased, ready to go on top. *this, by the way, is the hardest part.*


2 packets unflavored gelatin
1/3 cup cold water

(combine in the kitchen aid mixer to bloom, put paddle attachment on kitchen aid)  IF you don't have a kitchen aid, then bloom the gelatin in an enormous bowl and use a hand mixer, this stuff expands exponentially and you don't want to be caught with a bowl too small *shudder*

In a saucepan combine

1 1/3 cups sugar
1/2 cup corn syrup (I measure over the sugar and it always overflows a little bit)
1/4 cup water

Bring this to a rolling boil over medium high heat and let it boil for about 30 seconds.  You are just melting everything.  I think, technically, it should hit 240 but trust me, if you don't have a thermometer (I can NEVER find mine) just letting it go for an additional 30 seconds when you hit a screaming rolling boil WILL be sufficient.

SLOWLY add the boiling nuclear liquid to the gelatin with the mixer going.  Let it combine on a low speed for a minute or so then add 1/4 tsp salt and then crank it and let her rip!  It takes about 8-10 minutes to hit marshmallow nirvana.  You are looking for an enormous increase in volume and it should be only luke warm and glosssssssy shiny!

When you think it's done, add a healthy tsp of vanilla and mix it in for a minute or so.

Do your best to coax it out of the bowl into the waiting greased vessel.  Remember, you're having fun, hope you didn't get any in your hair, this stuff is crazy sticky.

Flatten it down, best you can, in the pan with the flat sheet of greased parchment.  Set it on the counter and leave it.  It takes a while to set up, overnight is best but if, like me, you make it in the morning, you can cut it after dinner.

Take it out of the pan and cut it with greased/powdered sugar coated scissors or with a pizza wheel.  Cut them any size you want just remember to toss them in an even mixture of powdered sugar and cornstarch to stave off the stickies.

They keep for about 5 days if they're airtight, on the counter.  I'll talk to you about dipping them in chocolate later.  Now, we wait...

Gelatin and water. The sugars are heating, see, I took a temperature for you.  You really don't need a thermometer here, just bring it to a rolling boil, leve it 30 seconds and you're good.

Add it slowly, this stuff is napalm!, to the gelatin.  You do NOT want to be splashed with this.  Although a great treat for kids, they can watch from across the room!

After one minute.  After 3 minutes.  This goes quickly!

Oh, look at this airly, fluffiness!!  Smooth it around, the best you can.

Cover it with greased paper and leave it on the counter.  See you in about 10 hours.

I'll cut it with scissors and roll it in powdered sugar and cornstarch after dinner... come check back for those beauty shots!

We all need to make our own marshmallows.  Oh and yes, I am going to dip a couple in chocolate later...  mmmmm  see you after dinner!

I left them 4 hours, on the counter.  Turned the dish upside down on a powdered sugar dusted cutting board, sprinkled a little on top and cut them into hunks.  I oiled the knife lightly but it works best if you dust the knife with powdered sugar or corn starch.

I tossed each little bouncy square in a mixture of 3/4 powdered sugar 1/4 corn starch, piled them up high and will nibble on them through the week. Well, I have a friend up the street who will receive half.  


like snow on a field...

squidgy puffiness...tossed in sugar, happy little squares of fluff

pile them up, mountains of white
They keep fine in an airtight container on the counter, unless children get to them or you pile them on a plate and deliver them about town as easy treaties! 

Make your own, it's a different creature to the rubber balls they sell in the store :) 



  1. I'll have to make this some time! It sounds delicious!

  2. Just be very very careful, the sugar is very hot. I think you'd love them.

  3. Found it! I'm going to try these this week. Thanks, Tracy!

  4. let me know what you think!! :)

  5. Hi Tracy, i wanted to ask when making Portuguese Roll can i use oil and margarine instead of Lard. We dont eat animal fat.Thanks

    1. I'd recommend vegetable shortening :) enjoy!