How to Make Gluten-Free Flour Mix

With this ratio of white rice flour, potato starch, sorghum flour, and xanthan gum, we created a gluten-free flour mix that you can swap cup-for-cup for regular all-purpose flour.

See More

Scalloped Potato Recipes

Need some sure winners to add to your list of potato sides? Look no further than these gooey scalloped potato recipes. From classic au gratin potato bakes to modern twists featuring sweet potatoes or fruit, these buttery golden casseroles have it all: cheese, crumbs, and taters!

View Slideshow

How to Make a Single-Crust Piecrust

Learn how to make a pie with tender, flaky crust in 11 simple steps.

See More

How to Brine a Turkey

Learning how to brine is the simple secret to serving a moist, tender turkey (plus, it enhances the bird's flavor). For most turkey brine recipes, start with a stir-together saltwater solution and be sure to plan ahead, since marinating takes eight to 12 hours.

See More

Flavorful Green Bean Casserole Recipes

The fresh flavor and creamy texture of green bean casserole have made it a go-to side dish. If you're looking for ways to switch up the classic comfort food, turn to these green bean recipes that showcase what you love about green bean casserole while adding surprising touches.

View Slideshow

How to Mash Potatoes

Make mashed potatoes from scratch -- the creamy results are a special side dish for any dinner. See how our Test Kitchen experts make their mashed potatoes using two types of potatoes and a surprisingly simple process.

View Video
Popular in Food

Homemade Marshmallows

3.5 by 20 people
Rate me!
  • Makes: 80 servings
  • Prep: 30 mins
  • Chill: 5 hrs
  • Cook: 12 mins to 15 mins

Homemade Marshmallows



  1. Line a 13x9x2-inch baking pan with plastic wrap or line bottom of pan with waxed paper or parchment paper. Coat the plastic or paper with nonstick cooking spray; set pan aside.
  2. In a large metal or heatproof bowl, sprinkle gelatin over 1/2 cup of the cold water; set aside.
  3. In a 2-quart heavy saucepan, stir together remaining 1/4 cup water, 1-3/4 cups of the sugar, and the corn syrup until combined. Bring to boiling over medium-high heat. Clip a candy thermometer to the side of the saucepan. Cook, without stirring, over medium-high heat until thermometer registers 260 degrees F, hard-ball stage (12 to 15 minutes total). Remove from heat; pour over gelatin mixture in bowl and stir well to combine (mixture will foam and bubble up in the bowl).
  4. Meanwhile, in a clean mixing bowl, beat the egg whites, vanilla, and salt with an electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form (tips stand straight). With the mixer running on high speed, gradually add gelatin mixture to egg white mixture, beating for 5 to 7 minutes or until thick (the consistency of thick, pourable cake batter). Quickly and gently spread marshmallow mixture into prepared pan. Coat another piece of plastic wrap with nonstick coating; place, coated side down, over marshmallow mixture in pan. Chill at least 5 hours or until firm.
  5. In a bowl, combine powdered sugar and cornstarch; sprinkle about 1/4 of the mixture evenly onto a large cutting board. Remove plastic wrap from top of marshmallows. Loosen sides of marshmallow mixture if necessary and carefully invert onto the cutting board. Remove plastic wrap or paper. Sprinkle top with some of the remaining powdered sugar mixture. Cut marshmallows into 1-inch squares. Place squares, about one-third at a time, in a large resealable plastic bag. Add remaining powdered sugar mixture; seal bag and shake to coat all sides of marshmallows with powdered sugar mixture.

Nutrition Facts (Homemade Marshmallows)

    Per serving:
  • 38 kcal cal.,
  • 20 mg sodium,
  • 9 g carb.,
  • 8 g sugar
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...