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Marshmallows Recipe

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This recipe for Marshmallows, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David M Dennis Jr
Added: Monday, November 3, 2008


1 cup potato starch or cornstarch
2 tablespoons light corn syrup
2 1/4-ounce packets unflavored gelatin
3 large egg whites, (room temperature)
3/4 cup cold water
1 tablespoon vanilla extract
1 1/4 cups plus 1 tablespoon sugar

Bring the mixture to a boil, stirring until the sugar dissolves. Once the sugar is dissolved, continue to cook the syrup -- without stirring -- until it reaches 265 degrees F, about 10 minutes.
While the syrup is cooking, work on the gelatin and egg whites. In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water (7 tablespoons) and let it sit for about 5 minutes, until it is spongy, then heat the gelatin in a microwave oven for 20 to 30 seconds to liquefy it.
Working in a clean, dry bowl beat the egg whites on medium-high speed until firm but still glossy -- don't overbeat them.
As soon as the syrup reaches 265 degrees F, remove the pan from the heat and, with the mixer on medium speed, add the syrup, pouring it between the beaters and the sides of the bowl.
Add the gelatin and continue to beat for another 3 minutes, so that the syrup and the gelatin are fully incorporated. Beat in the vanilla.
Using a large rubber spatula, scrape the meringue mixture onto the baking sheet, laying it down close to the end of the sheet. Then spread it into the corners and continue to spread it out, taking care to keep the thickness at about 1 inch thick. (you will not fill the pan). Lift the excess parchment paper up to meet the edge of the batter, then rest something against the paper so that it stays in place.
Dust the top of the marshmallows with potato starch or cornstarch and let the marshmallows set in a cool, dry place. They'll need about 3 hours, but they can rest for 12 hours or more.
Once they are cool and set, cut the marshmallows with a pair of scissors or a long thin knife. Whatever you use, you'll have to rinse and dry it frequently. Have a big bowl with the remaining potato starch or cornstarch at hand and cut the marshmallows as you'd like. As each piece is cut, drop it into the bowl. When you've got 4 or 5 marshmallows in the bowl, reach in with your fingers and turn the marshmallows to coat them with starch, then, one by one, toss the marshmallows from one hand to the other to shake off the excess starch; transfer them to a serving bowl then cut and coat the rest of the batch.

Personal Notes:
Personal Notes:
STORING: Keep the marshmallows in a cool, dry place; don't cover them closely. Stored in this way, they will keep for about 1 week -- they might develop a little crust on the outside or they might get a little firmer on the inside, but they'll still be very good.

Different variations of the same recipie

RASPBERRY MARSHMALLOWS: Fruit purees are excellent for flavoring these candies.
For raspberry marshmallows, you'll need a generous 1/3 cup of puree; reduce the vanilla to 1/4 teaspoon. After the batter is mixed, gently fold in the puree with a rubber spatula. You can use the same measurements and technique for strawberry, mango and passion fruit.

CHOCOLATE MARSHMALLOWS: Melt 3 ounces bittersweet or semisweet chocolate and stir in 2 1/2 tablespoons unsweetened cocoa powder. Reduce the vanilla extract to 1/4 teaspoon, and after the marshmallow batter is mixed, fold in the chocolate mixture with a large rubber spatula.

PUMPKIN SPICE MARSHMALLOWS: Whisk together 1/2 cup canned unsweetened pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, a pinch of freshly grated nutmeg and a pinch of ground allspice. After the marshmallow batter is mixed, fold in the spiced pumpkin with a large rubber spatula.




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