26 EASY MARSHMALLOW RECIPE COLLECTION
These creative marshmallow recipes will make you feel like a kid again! From s'mores bars to pie to mousse, these treats couldn't be sweeter!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 26
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a marshmallow treat in 30 minutes or less!
Nutrition Facts :
MARTIAN MARSHMALLOWS
Wrap leftovers in cellophane and hand them out as favors-if they haven't all disappeared by the end of the party.-Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a microwave, melt candy coating and shortening; stir until smooth. If desired, tint with food coloring., Insert one lollipop stick into each marshmallow. Dip marshmallows in melted candy coating, turning to coat; allow excess to drip off. Roll in colored sugar. Place a dab of melted candy coating onto assorted toppings; decorate faces as desired. Place on waxed paper; let stand until set.
Nutrition Facts :
HOMEMADE MARSHMALLOWS
Skip the store and make sweet treats at home with Alton Brown's Homemade Marshmallows recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 4h45m
Yield approximately 9 dozen marshmallows or 1 1/2 pounds miniature
Number Of Ingredients 9
Steps:
- Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
- In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
- Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
- When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
- Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
- Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
- Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
- Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
HOMEMADE COCONUT MARSHMALLOWS
This is my favorite time of year to make old-fashioned treats. And while there are so many wonderful traditional Christmas cookies, I like to make something no one is expecting: my homemade coconut marshmallows. Grocery-store marshmallows are fine for toasting s'mores, but once you've tasted a homemade marshmallow, you'll never go back to store-bought. And you won't believe how easy they are to make! All I do is put a mixture of gelatin and water in an electric mixer fitted with the whisk attachment and slowly mix in sugar syrup and flavorings. Then I pour the mixture into a pan, let the marshmallows set on the counter overnight and cut them into squares in the morning. These, made with pure vanilla extract and toasted coconut, are my favorite; they're lighter than air and they just melt in your mouth. I'm thinking Santa might even be delighted to find these waiting when he comes down the chimney-unless the kids eat them first!
Provided by Ina Garten
Time 8h40m
Yield 20 to 40 marshmallows
Number Of Ingredients 7
Steps:
- 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.
- 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. Turn the mixer to high and whip the mixture for about 15 minutes, until very thick. Add the vanilla and mix thoroughly.
- With a sieve, generously dust an 8-by-12-inch nonmetal baking dish with confectioners' sugar. Sprinkle half the coconut evenly in the pan, pour the marshmallow mixture into the pan, smooth the top and sprinkle the remaining coconut on top. Allow to stand uncovered at room temperature overnight, until it dries out.
- Turn the marshmallows onto a board and cut them in squares. Roll the sides in confectioners' sugar and store at room temperature.
- To toast coconut, place it in a very large dry saute pan and cook over low heat for 15 to 20 minutes, tossing frequently, until lightly browned.
PERFECT HOMEMADE MARSHMALLOWS
Marshmallows were originally made from the root of the marshmallow plant; today, corn syrup and sugar are the main ingredients. Homemade marshmallows can be cut into any shape you like, and used to top any type of treat, or on their own, for dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 40
Number Of Ingredients 6
Steps:
- Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.
- 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.
- Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.
- 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.
- 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.
VANILLA MARSHMALLOWS
Homemade marshmallows should have their own dreamy name, something that makes it clear that they're different from the supermarket stuff. When you make this recipe by Christine Moore of Little Flower Candy Co., you get puffs that are soft, tender, languidly stretchy and delicately sweet, and a lesson in the transformative power of heat and air. To make these, you beat together roiling-hot sugar syrup and gelatin, and watch as the mixture goes from murky to opaque, from beige to white, from thin to billowing. For this magic to happen, it takes almost 15 minutes, plus a very large bowl and a sturdy mixer. (I use a 5-quart stand mixer.) You need no special skills, just patience - you have to wait a few hours for the whipped mixture to dry - but you'll be rewarded with singular sweets good for toasting, s'mores, snacking and wrapping up as gifts.
Provided by Dorie Greenspan
Categories snack, candies, dessert
Time 4h30m
Yield 48 marshmallows
Number Of Ingredients 9
Steps:
- Pour 3/4 cup/180 milliliters cold water into the bowl of a stand mixer. Sprinkle the gelatin on top, and set aside until the gelatin has absorbed the liquid and expanded, 5 to 8 minutes, stirring after 3 minutes.
- Meanwhile, add the granulated sugar, corn syrup and the remaining 3/4 cup/180 milliliters water to a medium saucepan; bring to a boil over medium-high heat. Clip a candy thermometer to the pan or have an instant-read thermometer at hand. Boil until the syrup reaches 240 degrees, 5 to 6 minutes, then remove the pan from the heat.
- Fit the mixer with the whisk attachment, turn to low and slowly add the syrup, pouring it down the sides of the bowl. Add the extract and the vanilla-bean seeds (or extra extract). When the syrup is fully incorporated, gradually increase the mixer speed to high, and whip until the mixture is thick and cooled to room temperature, about 12 minutes.
- While the marshmallow mixture is whipping, coat a 9-by-13-inch baking pan with nonstick spray. Combine the cornstarch and confectioners' sugar in a medium bowl, then generously dust the inside of the pan with some of the cornstarch mixture. (It's important that the bottom of the pan be very well covered.)
- Coat a plastic bowl scraper and your hand with nonstick spray. Scrape the marshmallow mixture into the pan. Use the flat side of the scraper to get the mixture into the corners of the pan and to even out the surface. Sift some of the cornstarch mixture over the top. Cover the pan with plastic wrap, and let rest for at least 4 hours before cutting.
- Cut the marshmallows: Dust a chef's knife with some of the cornstarch mixture; dust a piece of parchment paper, too. Run the knife around the edges of the pan to loosen the marshmallow mixture, then turn it out onto the parchment. Cut the slab into 1 1/2-inch squares. Dust all sides of the marshmallows with the cornstarch mixture by dropping a few marshmallows at a time into the bowl, tossing them around and then tossing each one from hand to hand to shake off the excess. Store in an airtight container for up to 2 weeks.
HOMEMADE MARSHMALLOWS
Provided by Ina Garten
Categories dessert
Time 8h30m
Yield 20 to 40 marshmallows
Number Of Ingredients 6
Steps:
- 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 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.
- With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
- Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.
MARTHA'S HOMEMADE MARSHMALLOWS
A good friend of mine made these for me and they are amazing! I can't wait to try these in rich hot chocolate!
Provided by TeksGlutes
Categories Dessert
Time 1h
Yield 40 Marshmallows
Number Of Ingredients 7
Steps:
- Oil an 11x17-inch baking dish with vegetable oil. Line dish with foil, and lightly coat foil with more oil.
- In the bowl of a standing electric mixer, soften the gelatin with 3/4°C of the water.
- Place the sugar, corn syrup, the remaining 3/4°C water, and the salt in a heavy saucepan. Bring to a boil and cook over high heat until the syrup reaches 234 to 240 degrees F, or the soft-ball stage, on a candy thermometer.
- With the whisk attachment of the mixer at full speed, beat the hot syrup slowly into the gelatin until mixture is very stiff, about 15 minutes. Beat in the vanilla. Pour the mixture into foil lined dish. Allow mixture to rest, uncovered, at room temperature 10-12 hours.
- Using a fine sieve, sprinkle the confectioners' sugar onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar, and using a small, lightly oiled cookie cutter, cut into shapes. Be sure to dip the cut edges of the marshmallows into confectioners' sugar to prevent sticking.
- Once made, keep in an airtight container - best eaten within two days of making.
Nutrition Facts : Calories 108.7, Sodium 23, Carbohydrate 27.7, Sugar 22.2, Protein 0.6
ORIGINAL MARSHMALLOWS
Originally marshmallows were made from the marsh mallow root and were a throat lozenge. The common candy is now made with gelatin and contains no marsh mallow root. This recipe is 100% kosher. Vegetarian / contains egg (no gelatin)
Provided by Carambola
Categories Kosher
Time 45m
Yield 15 pieces
Number Of Ingredients 5
Steps:
- Make sure the mallow roots aren't moldy or too woody. Marshmallow gives off almost twice its own weight of mucilaginous gel when placed in water.
- Make a tea of marshmallow roots by simmering in a pint of water for twenty to thirty minutes. Add additional water if it simmers down. Strain out the roots.
- Heat the gum and marshmallow decoction (water) in a double boiler until they are dissolved together. Strain with pressure.
- Stir in the sugar as quickly as possible. When dissolved, add the well beaten egg whites, stirring constantly, but take off the fire and continue to stir. Lay out on a flat surface. Let cool, and cut into smaller pieces.
Nutrition Facts : Calories 94.8, Sodium 5, Carbohydrate 24.2, Sugar 24, Protein 0.2
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