homemade marshmallows
Nutritional Info
- Servings Per Recipe: 100
- Amount Per Serving
- Calories: 34.1
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 5.7 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.0 g
- Protein: 0.1 g
View full nutritional breakdown of homemade marshmallows calories by ingredient
Introduction
Recipe from Martha Stewart's website.This might seem like a lot of work for marshmallows, but it's actually pretty easy and fun, and the results taste SO MUCH better than bagged marshmallows. Recipe from Martha Stewart's website.
This might seem like a lot of work for marshmallows, but it's actually pretty easy and fun, and the results taste SO MUCH better than bagged marshmallows.
Number of Servings: 100
Ingredients
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3 cups granulated sugar, 1 1/4 cup light corn syrup, 1 1/2 cup water (divided), 1/4 tsp salt, 4 packs gelatin, 1/2 cup powdered sugar, 2 tsp vanilla extract
Directions
Prepare a 9x13 inch pan by greasing, lining with parchment, and greasing parchment. Set aside.
In bowl of a stand mixer, combine gelatin and 3/4 cup water, let stand for 5-30 minutes.
Combine granulated sugar, corn syrup, salt and remaining 3/4 cup water in a saucepan, stir over med-high heat until sugar is dissolved. Clamp on candy thermometer, heat without stirring until mixture reaches 238-240 degrees F(takes about 9 minutes).
With stand mixer on low, add hot syrup mixture to gelatin mixture. Gradually increase speed to high, beat for 12-15 minutes, until stiff and opaque white. Add in vanilla extract, beat until mixed in. Pour marshmallow fluff into prepared pan. Let sit for 3 hours. Turn out onto a work surface dusted with confectioners sugar, cut into squares and roll each square into confectioners sugar.
Serve plain, roasted in a s'more, or dipped in chocolate!
Serving Size: makes about 100 square marshmallows
Number of Servings: 100
Recipe submitted by SparkPeople user KASEY827.
In bowl of a stand mixer, combine gelatin and 3/4 cup water, let stand for 5-30 minutes.
Combine granulated sugar, corn syrup, salt and remaining 3/4 cup water in a saucepan, stir over med-high heat until sugar is dissolved. Clamp on candy thermometer, heat without stirring until mixture reaches 238-240 degrees F(takes about 9 minutes).
With stand mixer on low, add hot syrup mixture to gelatin mixture. Gradually increase speed to high, beat for 12-15 minutes, until stiff and opaque white. Add in vanilla extract, beat until mixed in. Pour marshmallow fluff into prepared pan. Let sit for 3 hours. Turn out onto a work surface dusted with confectioners sugar, cut into squares and roll each square into confectioners sugar.
Serve plain, roasted in a s'more, or dipped in chocolate!
Serving Size: makes about 100 square marshmallows
Number of Servings: 100
Recipe submitted by SparkPeople user KASEY827.