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Friday, December 10, 2010

Homemade Marshmallows

Have you ever hated a particular food and refused to try it again, only to have it made perfectly and be transformed? I used to feel that way about scallops and cucumbers. I hated both until I had them prepared properly and was forevermore singing their praises.

That is also how I now feel about the humble marshmallow. I will eat them in S'mores or eat them in Rice Krispie treats but to eat them on their own was guaranteed to make me gag.

And then I discovered homemade marshmallows. Nomnomnom...

 Vanilla Marshmallows

 Toasted Coconut Marshmallows

(Note, you need a candy thermometer and a stand mixer for these, unless you are suicidal.)

I heard about this recipe from my friend Michelle (on of my Pittsburgh BFFs) and she heard about them from the incomparable Ina Garten of the Barefoot Contessa.

Toasted Coconut Marshmallows


  • 7 ounces sweetened shredded coconut, toasted
  • 1 recipe Homemade Marshmallow batter, recipe follows
  • Confectioners' sugar


Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.

Note: You will save yourself a lot of grief by using a wet spatula or wet hands. Trust me. Otherwise you will have a sticky hands for years. Also, you can get away with having the marshmallows sit outside for just 4 hours or so, especially if you are planning on using these for hot chocolate.

Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.

Homemade Marshmallows:

  • 3 packages unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • Confectioners' sugar, for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

Have you ever had a homemade sugary delightful pillow of love marshmallow? 

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