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Homemade Marshmallows

The original title of this post was My First Love Is Getting Married In Four Months So I Made Marshmallows, but I decided it was too long. Those of you who read my other blog know I recently learned my college boyfriend is getting married shortly and I had a mild oh my god I can’t believe he’s getting married even though I don’t want to marry him moment. And what better time than that to try a new recipe. Right?

The marshmallows are so good. And if I have time tomorrow, I’m going to dip them in chocolate and/or caramel and take them to a much needed girls’ night dinner. Mmmm.

2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners’ sugar, for dusting


  1. Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.
  2. Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
  3. Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244° (firm-ball stage). Immediately remove pan from heat.
  4. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
  5. Generously dust an 8-by-12-inch glass baking pan with confectioners’ sugar. Pour marshmallow mixture into pan. Dust top with confectioners’ sugar; wet your hands, and pat it to smooth. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners’ sugar.

Makes about 40.

Note: They’re not joking when they say generously dust baking pan. These things are sticky!

Recipe from Martha Stewart [1].