Marshmallows are a classic confection for filling hot chocolate or toasting over an open fire, but did you know it’s relatively easy to prepare at home? This Grandmothers marshmallows recipe combines a hot syrup with egg whites until very thick and sticky. This process is very similar to the Swiss meringue method, where the egg whites are beaten continuously with a steady stream of hot sugar syrup being poured in until the mixture becomes very thick and glossy. This easy marshmallow recipe will make you a marshmallow aficionado because they are a versatile base for any flavorings. Consider folding some chocolate chips and crushed graham crackers into the marshmallow mixture for a smores version or add any chopped nuts or dried fruit. Marshmallows do take a little bit of time to set, but each batch makes several that will store in an airtight container for weeks. These confections can be added to any recipes using marshmallows, whether it be pressed between graham crackers for classic campfire smores or added to rich cups of homemade hot chocolate.
Makes about 50 marshmallows, depending on the size you cut them.
Makes one 9x13 inch pan
This is a printable recipe.
1/2 cup cold water
2 1/2 Tablespoons gelatin
1/2 cup water
1/3 cup plain corn syrup
2 cups granulated sugar
1/4 teaspoon salt
2 teaspoons of vanilla extract
1/2 cup corn starch
1/2 cup confectioners’ sugar
Tools: Baking thermometer
Line a 9x13 inch baking sheet with aluminum foil leaving plenty overhanging.
Grease with oil.
Pour 1/2 cup of cold water into a bowl, and sprinkle gelatin, letting it sit for 15 minutes.
While waiting, in a medium pot bring remaining water, corn syrup, sugar and salt to a simmer.
Do not let the sugar touch the sides of the pan.
Boil over medium high, gently incorporating, but not stirring.
Heat to 240˚F (7-8 minutes).
In a large bowl on low speed mix the gelatin and water.
Slowly add the sugar mixture.
The sides of the bowl should feel warm to touch.
Now mix on high speed, until the mixture turns opaque white and expands. Mix for 12 minutes.
Do not let the bowl cool down.
Add vanilla and mix in.
Rub oil onto a large metal spoon and, working very quickly, use the greased spoon to spread the mixture evenly into the pan.
In small bowl, mix together corn starch and confectioners’ sugar.
Sift 3 Tablespoons over the marshmallows.
Save the rest for tomorrow.
Cover marshmallows with plastic wrap and leave overnight at room temperature.
Wash the sticky bowl by soaking in warm water for a few minutes so it becomes easy to clean up.
The next day, sprinkle half of the coating onto a clean cutting board. Flip marshmallows onto the board and peel away the foil.
Sprinkle a spoonful of coating onto the marshmallows.
Grease a sharp knife and cut your marshmallows into squares.
Add more oil if the knife sticks.
Work with 2-3 marshmallows at a time, first roll them in the coating and then place them in a sieve to let any loose coating shake off.
Repeat and store in an airtight container at room temperature.
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Nutrition Facts for: Grandmothers Marshmallows From Grandmother's Kitchen
Ingredients: Gelatin, water, corn syrup, salt, vanilla extract, corn starch, confectioners' sugar.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 50 marshmallows.
* Per Serving:Calories 48, Calories from Fat 0, Total Fat 0.0g 0%, Saturated Fat 0.0g 0%, Cholesterol 0mg 0%, Sodium 13mg 1%, Potassium 0mg 0%, Carbohydrates 12.2g 4%, Dietary Fiber 0.0g 0%, Protein 0.3g, Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%
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