These can be layered between sheets of parchment and stored in an airtight container at room temperature for up to two weeks.
成分
Step 1
Line 13x9x2-inch metal baking pan with foil.
Step 2
Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
Step 3
Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.
Step 4
With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.
Step 5
Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.
Step 6
Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.
Step 7
*A food thickener made from cooked, dried, ground potatoes, this gluten free flour is also known as potato flour; available at most supermarkets.
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Reviews (89)
Back to Top米y daughters and I have been making this recipe for several years now. A heavy weight stand mixer such as a KitchenAid is a must and a second set of hands is helpful when adding the hot sugar. It's not difficult to make at all. We use thread or unflavored dental floss to cut the strips into cubes. Works quickly; then a gallon size zip type bag with corn starch to dust the marshmallows. This is now a family tradition that we always get requests for.
momonamission
Frisco, TX
11/25/2015
This is fail-proof. We mix it up a bit and use Almond or Mint flavoring. Made graham crackers as well and bought a local chocolate for a fairly high-brow s'more :-)
PlaneJane
Winter Park, FL
2/14/2015
I'm loving it! The recipe is perfect! and the marshmallows are divine. I added a teaspoon of Lorann's cream cheese flavor and that gave it an added boost. I also added the mixture to a snowman mold and made a huge snowman shaped marshmallow. He's so cute, nobody wanted to cut it.
DoMeAFavor
米oreno Valley, CA
12/18/2014
Perfect recipe! I had no thermometer or mixer and it still worked. I substituted honey for corn syrup and only had icing sugar instead of regular sugar. I also used grapeseed oil instead of cooking spray. Without an electrical blender, I had to whisk by hand so it took about 45 mins instead of 15, but they turned out amazing with the same texture and taste as the store-bought ones. Thanks a million!
TRobertBahr
Calgary, Alberta
10/11/2014
Definitely definitely try this recipe! It was so easy. I didn't have a thermometer that went up to 240, mine stopped at 200, so I estimated the temp. I also used cornstarch instead of potato. They turned out perfectly and everyone was super impressed. I brought them to a campfire party with homemade graham crackers and some chocolate.
LeahG123
TX
12/18/2012
I honestly don't know how I managed to go my whole life without learning how to make marshmallows. They're just so easy. I must say that I was a little intimidated by the whole thing. But I wound up making 3 batched just because it was soooo easy! By the third one I didn't quite have enough sugar left, so I added some brown sugar instead. And I don't own a candy thermometer, but 8 minutes cooks the corn syrup mixture perfectly. Soon I'll be a regular old pro at the whole marshmallow game. These will be a hit at the BBQ tomorrow in s'mores!
misslauren88
7/21/2012
美味的奶油,融化在嘴里的甜味…so easy! I look forward to making them again. The only change I made was substituting cornstarch for the potato starch. It's only used at the end to coat them - and either type will do just fine. I made the marshmallows at night so I left them uncovered about 10 hours before removing from the pan. The aluminum foil peeled off with no problem and I found them easy to cut with just a chef knife coated in vegetable oil. One note about the vanilla extract: the reason many recommend using high quality is because the marshmallow taste exactly like whatever your extract tastes like. Also, the vanilla flavor is extremely strong so don't increase the amount of it. I made this recipe in a 9x9 pan and it created over 60 1"x1" cubes.
ginevra1
Newport, RI
2/24/2012
Failsafe. I mistakenly cooked the sugar to 280 instead of 240, and the marshmallows still turned out perfectly. I cut the potato starch to 1/4 cup and increased the powdered sugar to 3/4 cup and they are perfect. Not starchy, just right. Can't wait to try them again using an 8 x 8 pan, and dipping them in melted chocolate would be PERFECT!
Abster
Kempton, Pennsylvania
1/20/2012
When I saw the little amount that this recipe produced, I used a brownie pan instead of a 9x13. I ended up making 3 recipes of it to get the amount of marshmallows I needed. The recipe was fine, but I felt as though the pan size was incorrect.
akalish
New York, NY
1/2/2012
Easy and impressive. I made "naked" marshmallows and some topped in chocolate. A hit for our superbowl party! Using a silpat mat was brilliant, no sticking.
sapphire42
Los Gatos, CA
2/7/2011
Reviewed previously, but want to add that shaking 'mallows in a large baggie with sugar/starch mixture is a good alternative. It coats well and removes the excess starch/sugar mixture easily.
米omonaMission
Frisco, TX
2/3/2011
Tasty. I used an 11x7x2 inch pan and made 1.5 inch cube marshmallows. Anyone know why the recipe calls for a metal pan? My baking dishes are all Pyrex. I used foil (and cut the squares with an oiled pizza wheel) but would prefer to skip disposable foil.
Anonymous
Sunny Tucson, Arizona
1/8/2011
These make wonderful gifts with a homemade cocoa mix in a pretty container. This is our second year making these wonderful little pillows of goodness. Cutting has been a problem in the past. This year we decided to spray the top of the marshmallows lightly with cooking spray and turning out onto a plastic sheet. Cut with a sprayed pizza cutter. These are really very easy to make and will be certain to certain to become a family tradition during the holiday season.
米omonaMission
Frisco, TX
1/1/2011
These were great! I envisioned dealing with a sticky mess but turned out easier than expected. Glad I followed the suggestions to beat the mixture less than called for - at 7 minutes it was quite stiff.
Anonymous
Boston, MA
12/23/2010
Seattle -- I don't bother with the foil. Just grease the pan directly and they slip right out.
Anonymous
Red Sox Nation
12/22/2010
