Rating: 3.5 stars
40 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 8

This homemade marshmallow recipe is a fun cooking project for the family and an incredible start for your best-ever batch of s'mores. Customize these DIY marshmallows with orange cream, coconut, or cocoa to mix things up.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
cook:
12 mins
chill:
5 hrs
total:
5 hrs 42 mins
Servings:
80
Yield:
80 marshmallows
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 13x9-inch baking pan with plastic wrap or line bottom of pan with waxed paper or parchment paper. Coat plastic or paper with cooking spray. In a large metal or heatproof bowl sprinkle gelatin over 1/2 cup of the cold water.

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  • In a 2-quart heavy saucepan combine remaining 1/4 cup water, 1 3/4 cups of the granulated sugar, and the corn syrup. Bring to boiling over medium-high heat. Clip a candy thermometer to side of saucepan. Cook, without stirring, over medium-high heat until thermometer registers 260°F, hard-ball stage (12 to 15 minutes total). Pour over gelatin mixture and stir well to combine (mixture will foam and bubble up).

  • Meanwhile, in a large bowl beat next three ingredients (through salt) with a mixer on high until foamy. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. With mixer running on high, gradually add hot gelatin mixture to egg white mixture, beating for 5 to 7 minutes or until thick (consistency of thick, pourable cake batter). Quickly and gently spread mixture into prepared pan. Coat a sheet of plastic wrap with cooking spray; place, coated side down, over mixture in pan. Chill at least 5 hours or until firm.

  • Stir together powdered sugar and cornstarch; sprinkle about one-fourth of the mixture onto a large cutting board. Remove top sheet of plastic wrap from marshmallows. Loosen and invert marshmallows onto prepared cutting board; remove plastic or paper. Sprinkle marshmallows with some of the remaining powdered sugar mixture; cut into about 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 toss to coat.

*

Aquafaba is the liquid from canned chickpeas (one 15-ounce can yields approximately 1/3 cup of liquid). Using aquafaba instead of egg white products or pasteurized liquid egg whites makes these marshmallows vegan (as long you use vegan gelatin).

Coconut Marshmallows:

Prepare as directed, except sprinkle 1 1/2 cups toasted flaked coconut in the 13x9-inch pan after coating with cooking spray. Add 1/4 teaspoon coconut flavoring to egg whites with the vanilla. Sprinkle marshmallow mixture in pan with 1 1/2 cups additional toasted flaked coconut before chilling. Omit powdered sugar and cornstarch. After cutting into squares, shake marshmallows in bag with 1 1/4 cups additional toasted flaked coconut.Per marshmallow: 62 cal, 2 g total fat (2 g sat. fat), 0 g trans fat, 0 mg chol., 37 mg sodium, 11 g carb., 0 g fiber, 1 g pro.Exchanges: 1 Other Carbo., 0.5 fat

Orange Cream Marshmallows:

Prepare as directed, except add 1 envelope unsweetened orange-flavor soft drink mix to aquafaba with the vanilla.

Cocoa Marshmallows:

Prepare as directed, except sift 1/4 cup unsweetened cocoa powder over stiffly beaten aquafaba in Step 3 and fold in gently before beating in hot gelatin mixture. Reduce powdered sugar to 1/2 cup and add 1/4 cup unsweetened cocoa powder to powdered sugar-cornstarch mixture. After cutting into squares, shake marshmallows in bag with powdered sugar-cocoa powder mixture.

To Store:

Layer marshmallows between waxed paper or parchment paper in an airtight container. Store in the refrigerator up to 1 week or freeze up to 1 month.

**

Buy a product that is only egg whites. If you cannot find pasteurized egg whites, you can use regular eggs and pasteurize the whites: In a small saucepan stir together 2 egg whites, 2 tablespoons granulated sugar, 1 teaspoon water, and 1/8 teaspoon cream of tartar just until combined but not foamy. Heat and stir over low heat until a thermometer registers 160°F. Place saucepan in a large bowl half-filled with ice water; stir 2 minutes to cool quickly.

Nutrition Facts

38 calories; carbohydrates 9g; sugars 8g; sodium 20mg; potassium 1mg.
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