Marshmallows

.5 ounce knox gelatin

3 ounces COLD water + one ounce

4 ounces sugar

2 ounces egg whites (room temp!)

.6 ounces honey

.6 ounces sugar

cornstarch and confectioner’s sugar

Note: This is a recipe where you need your food scale!! I really don’t use mine much except when I make things like this and to occasionaly weigh out pasta amounts but this time it’s a necessity.

1. In a small bowl, combine the gelatin and icey water. Sit and let “bloom” aka turn into jello. This will only take a few minutes. Set aside.

2. In a small saucepot, combine water, honey and 4 ounces of sugar. Bring to a simmer and keep a close eye.

3. While that’s going, start to make your meringue. Whip the egg whites until frothy and then add your .6 ounces of sugar. Whip til soft peaks form. NO MORE!

4. When your sugar syrup has reached 240 degrees (or is a light caramel color, not too dark though!) take off heat and add the gelatin. Stir to combine.

5. With your mixer on high, drizzle in the sugar syrup into the meringue. Now, continue beating for 8 minutes. No more, no less. Time it!

6. After 8 minutes, put marshmallow fluff into a plastic bag, cut off the end and pipe out onto parchment paper that has been covered with a mixture of half cornstarch and half powdered sugar.

7. Let sit out preferably overnight but a few hours will do the trick. Slice, eat, roast…the opportunities are endless :)

{ 16 comments… read them below or add one }

Julia July 20, 2008 at 11:05 am

Hi Jenna,

Thanks for posting this! Of the 3 ounces cold water, how much do you mix with the gelatin and how much goes into the pot with the sugar and honey to make the syrup?

Reply

jenna July 20, 2008 at 1:09 pm

Julia,

I’m sorry! You mix three ounces of cold water into the half ounce of gelatin to bloom the gelatin and then you mix one ounce water, 4 ounces sugar and .6 ounces honey together to form the syrup.

Reply

nicole r. July 20, 2008 at 8:50 pm

Hey Jenna—

Quick question: I don’t usually like to use gelatin because it kind of creeps me out, so I usually use agar agar—do you think I could use that here as well?

Reply

jenna July 20, 2008 at 8:54 pm

Nicole,

I’ve never used that so I can’t say how it will work or the correct substitution measurements….I might look up on the internet “subbing agar for gelatin” and see what you find. Sorry!

Reply

nicole r. July 21, 2008 at 1:15 am

no worries, it’s kind of a bizarre question so i definitely understand haha thanks though!

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Dominique October 2, 2010 at 8:32 pm

I just finished making these a little bit earlier this evening. They’re setting but my dad couldn’t wait and swiped a bit from the corner of the pan (kinda like buttercream on a cake). I spread the fluff on a baking sheet covered in cornstarch/confectioner’s sugar. I can’t wait to cut out marshmallow shapes tomorrow morning!

Also, thanks for this recipe. I’ve been searching for a corn syrup-free marshmallow recipe for a while now and just happened to stumble upon yours when reading back from your blog. I’m really glad I did!

Reply

A Teenage Gourmet (Sami) December 5, 2010 at 8:30 am

I’ve wanted to make these marshmallows for a couple of YEARS, and I finally did last night. They turned out great. The only thing that I would change is the 8 minute mixing time. After 8 minutes, my amazing Kitchen Aid beat a little too much air into my treats, so they have air bubbles.

Also, for anyone who makes this in the future, scissors work best for cutting the marshmallow logs.

Jenna, how long do these stay fresh? Thanks for the simple recipe!

Reply

jenna December 5, 2010 at 8:31 am

They’ll stay fresh for a few weeks when stored in tupperware containers! I’m so glad you made them!

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