This recipe is adapted from Homemade Candy, a book made by the food editors of the Farm Journal. This is a recipe for a sugar/gelatin based marshmallow (no egg whites). It is more simplified than other marshmallow recipes, and doesn't require the use of corn syrup.

Homemade Marshmallows

Ingredients

• 2 tablespoons unflavored gelatin 3/4 cup water, cold 2 cup sugar 1/8 teaspoon salt 3/4 cup boiling water 1 tablespoon vanilla Powdered sugar, as needed Chopped nuts or toasted flaked coconut for coating.

Procedure

1. Prep: Dusting a 8" square pan with powdered sugar.
2. Soften the gelatin in the cold water for 5 minutes. Dissolve by heating gently.
3. Combine the sugar, salt, and boiling water in a heavy saucepan. Bring to a boil and cook to soft crack stage, 280 degrees F. Pour the hot syrup and gelatin mixture together in a heatproof mixing bowl, and beat on low speed for 3 minutes, then increase speed to medium and beat for another 10 minutes, or until the mixture is fluffy.
4. Add in the vanilla and pour this into the prepared pan. Cool for 30 minutes until set, then cut into squares with a moistened knife.
5. Roll in nuts or coconut if desired, or simply powdered sugar. Store in an airtight container in the refrigerator.

Notes

 

Content by Renee Shelton. Recipe adapted from Nichols, Nell B., ed. Homemade Candy. Garden City: Doubleday, 1970. This recipe was first published on PastrySampler.com on May 25, 2005. It was updated on October 14, 2020.