What would a cup of hot chocolate or a s’more taste like without the Marshmallow? Its something I don’t even want to think about.

We are now entering the beginning of Winter time. Which means “Time for Marshmallows”. I promise you that after making these you will never want to go back to the store bought ones. In fact these are so yummy that if you took a taste of those store bought ones after having the “Real Deal” they will as Ina Garten once said “Taste like rubber”.

Ina’s recipe for Marshmallows are so easy to make. No need to be intimidated. The only thing you may want to buy before making them is a candy thermometer. It is well worth the little $5.00 investment to ensure the perfect batch of Marshmallows every time.

You can dust these little beauties with powdered sugar or jazz them up by dusting a cinnamon/sugar coat or toasting up some coconut and rolling them around in it.



Homemade Marshmallows
Serves: 20-24
  • 3 packages unflavored gelatin
  • 1½ cups granulated sugar
  • 1 cup light corn syrup
  • ¼ teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • Confectioners' sugar, for dusting
  1. Combine the gelatin and ½ 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.
  2. Meanwhile, combine the sugar, corn syrup, salt, and ½ 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.
  3. 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.
  4. 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.
  5. Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.



  • A few of the essential ingredients at a glance



  • Remember don’t forget that Candy Thermometer


  • Slowing add the mixture and beat for 15 minutes


  • Marshmallow mix will turn white, smooth and beautiful


  • Now it’s all ready to spread onto a dish dusted with powdered sugar



  • Here one of the extra embellishments – Toasted Coconut Flakes


  • Or you can give them a dusting of Cinnamon Sugar


  • A beautiful Old Fashioned result every time !!!!!!!



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