Mmmmmmm good!

Hi everyone just me bringing you some sweet goodness on this the first day of September! Geeze, how did summer slip by so quickly... a question I find myself asking every September 1st, LOL!

Anyway, it being a saturday and not feeling completely up to snuff I did what I ususally do, I go blog hopping around the Internet! Of course a day like this is remiss if one does not make a stop at Pinterest, OMG!!! So, I am here to share some wonderfulness I just stumbled upon while looking for healthy recipes, honest I am not fibbing and how I ended up on this I plead total ignorance to... what is that you might ask....

bouncy marshmallows

Homemade Marshmallows of course! Oh I do love a good marshmallow and homemade are the bestest of them all! Yes, I have made them, OK, only once but I have experience now and believe me when I say they are really easy to make! Yes, a smidge messy but after making them once you learn how to not be quite so messy the next time(s) and there will be next times. OK, ready? Here goes...

Springy, Fluffy Marshmallows
Adapted from Gourmet, December 1998
(photographs and adaptation courtesy of
"These homemade marshmallows are not only easy to make, they set as perfectly as promised: puffed and lightweight, bouncing off one another as I tossed them in the container. Even better, they toasted like a campfire charm speared on the end of a skewer, and s’mooshed between two graham crackers with a square of chocolate." (Please make sure to follow her link over to her blog for her equally delectable homemade graham crackers!)

Makes about 96 1-inch cubed marshmallows

About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)

powdering the oiled panso much gelatincane sugarcorn syrup

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)

boiling the sugarsteaming and whippingwhipping the marshmallowmmmarshmallowpouring the marshmallowpouring the marshmallows

In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

spreading the marshmallowsdusting the tops of the marshmallowspeeling the marshmallow from the panfluffy, sproingy marshmallows

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.
 Thanks for popping over for a visit... 


Pam said…
Hi Beth! First I just have to say yum!! These marshmallows look fabulous!! And I did finally get around to following your blog!! So sorry it took so long! I've missed you, and your creations, so now I can keep up! :) Have a great weekend!!
KarinsArtScrap said…
ooooooo that looks delicious Elisabet.
We never eating marshmallows.
send some [ lol ].

greetings karin
Pam Lambky said…
Beth...I will be making this recipe for the marshmallows with my grandson in a few weeks. I know he would love to help make these! Anymore grandson recipes? Just keep em coming! xoxoxxo's Pam
Electra said…
Be still, my beating heart!!! Homemade marshmallows!
Michelle said…
BETH!!!! I say maybe I'll make some marshmellows and we'll do art for the day! Pick a day....any day and I'm there or you can come here! :)
Romeo said…
I'm it okay to say I LOVE the way these look?!? I mean seriously a square marshmellow??! Sorry, it's the little things that make me smile! Thanks for sharing!

Romeo says 'Meowllo" to Raphael! Hoping he and his meowmie are both doing well :)

Hugs and purrs,

"Her" and Romeo