Homemade Marshmallows
  3 Share this recipe    Facebook Pinterest    Print this recipe  

Use cookie cutters to create special holiday shapes with these yummy homemade marshmallows.

Category Kid's Corner Serves 6 dozen medium marshmallows
Cooking Time 00:49 Kid Friendly Yes
 
Homemade Marshmallows
3
 
Share this recipe
Facebook Pinterest
 

Use cookie cutters to create special holiday shapes with these yummy homemade marshmallows.

Category Kid's Corner
Serves 6 dozen medium marshmallows
Cooking Time 00:49
Kid Friendly Yes
 
 
 
Crown® Fleischmann's®
 
 
Ingredients
 
1 cup room temperature water, divided
1/8 teaspoon salt
3 envelopes unflavored gelatin
2-1/4 cups sugar
1 cup Crown® Lily White® Corn Syrup
2 teaspoons pure vanilla extract
1 cup powdered sugar
1-1/2 teaspoons Fleischmann's® Corn Starch
 
Instructions
 

Combine 1/2 cup water, salt and gelatin in large bowl of a stand mixer. Stir and set aside.

Combine remaining 1/2 cup water, sugar and corn syrup in a large saucepan over medium heat. Bring to a boil, stirring frequently. Using a candy thermometer, cook until mixture reaches 240°F or soft ball stage.

Gradually pour the hot syrup over the gelatin mixture with the mixer on low. Turn the mixer on its highest speed and beat for 8 minutes. Add vanilla and beat an additional 2 minutes. The mixing bowl will get very full. The marshmallows will become very thick, white and shiny. Spread mixture onto greased baking sheet with sides. For thicker marshmallows, use a 13 x 9-inch pan.

Let marshmallows cool at least 4 hours or overnight. Combine powdered sugar and corn starch in a shallow pan. Cut the marshmallows into bite-size pieces with a sharp knife or scissors, dropping one at a time into the powdered sugar. Toss to coat well. Store marshmallows in an airtight container in a cool place. Best used within 1 month.

TIP: These marshmallows make a lovely gift with homemade cocoa mix.

Variations: Mint Marshmallows- Add a few drops of green food coloring and 1/4 teaspoon mint extract with the vanilla.

Chocolate Chip Marshmallows: Coarsely chop 8 ounces of dark chocolate and fold into marshmallows just before spreading on baking sheet to cool.

Cinnamon Marshmallows: Add 1/4 to 1/2 teaspoon Spice Islands® Ground Saigon Cinnamon to the mixture while beating.

 
 
 
   Comments
 
Add a Comment
 

To comment on a recipe, please login or register.

 


 
 
 
Be the first to get new recipes, tips and videos.
 
Related Recipes
 
Worms and Dirt Cereal Bar Treats
 
Rainbow Cupcakes
 
Mini Popcorn Balls on a Stick
 
 
Our Products
 

BeeHive®
Corn Syrup

Crown®
Golden Corn Syrup

Crown®
Lily White® Corn Syrup

Fleischmann's®
Baking Powder

Fleischmann's®
Bread Machine Yeast

Fleischmann's®
Canada Corn Starch

Fleischmann's®
Pizza Yeast

Fleischmann's®
Quick-Rise Yeast

Fleischmann's®
Traditional Yeast

Mazola
Canola Oil

Mazola
Corn Oil

Mazola
Rightblend Oil

Mazola
Vegetable Oil