Tuesday, January 3, 2012

Heavenly Vanilla Marshmallows

Happy 2012!
I'm ready for a fresh start!

My first resolution this year is:

I've tried two batches. The first was peppermint and they were delicious, but I beat the mixture too long and they were really hard to get into the pan. What a mess! We still cut them into cubes and roasted them over the fire during the holidays. (My parents live in the country and my dad made a fire pit with big rocks around the edge for all of us to sit on.)
Next, I made a batch of vanilla marshmallows. This time, I did not mix the cream as long and it easily poured into the pan. With the first batch, I felt like I needed 4 extra arms to stir the pots on the stove and mix the egg whites at the same time. With my second batch, I knew what was coming and it all fell into place.
After trying two recipes, I have combined the best parts of both to come up with our favorite marshmallow.

Heavenly Vanilla Marshmallows

  • Vegetable-oil cooking spray
  • 2 egg whites
  • 2 cups sugar
  • 1 tablespoon light corn syrup
  • 4 packages (1/4 ounce each) unflavored Knox gelatin
  • 3/4 teaspoon vanilla extract
  • 1/2 cup powdered sugar

  • Directions
  • 1. Separate egg whites into large mixing bowl; set aside.
  • 2. Coat a 9-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture reaches 260 degrees on a candy thermometer.
  • 3. As sugar mixture is cooking, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in vanilla extract; set aside.
  • 4. Next as sugar mixture is cooking, beat egg whites on high in an electric mixer until stiff (but not dry) peaks form. Whisk gelatin mixture into hot sugar mixture; with mixer running, slowly add to egg whites. Mix on high speed until thick (but still pourable), 9-10 minutes.
  • 5. Pour mixture into lined pan. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours. Then, lift parchment paper and marshmallows out of pan and invert onto a large cutting board. Peel away parchment paper. Cut into squares. I cut my squares into 1½ -inch cubes.
  • 6. Sift powdered sugar into your empty pan and roll marshmallows through it. Coat all sides.  Place marshmallows in a strainer and shake to remove excess powdered sugar. (I do this over the sink.)
  • 7. Store in an airtight container up to 1 week.

I would just love to know what you are planning 2012. Did you make serious or silly resolutions? Please leave a comment and let me know!

Wishing you the best New Year! Elizabeth


  1. I have decided to have a creative year in 2012! I'm filling a sketchbook, going to the Opera, trying out painting and sewing and photography...I'm sick of failing at something hard - time to succeed at something fun! :) Your marshmallows look awesome - might have to give it a whirl this weekend!! Thank you for sharing!

  2. Shannon, I like your plan for a creative 2012! I enjoy your writing so much, so I would love to see your artwork when you are ready to share!

  3. Thanks, Elizabeth! So far the stuff in the sketchbook is nothing to share - I am hoping some other medium will be my thing! :)

  4. I am impressed - I have never tried to make marshmallows! What fun you could even share them around a fire! I am hoping we will have snow/ice for our annual backyard winter party. I love to be outdoors in the winter but so far we've had mostly sloppy rain/snow!

  5. Jane, I hope you have perfect winter weather for your annual backyard party! That sounds like fun!

  6. They're so pretty! Over the holidays I had a hot chocolate station at a party, these would have been a perfect addition, they look so much fancier than the ones that come in a bag-fancy is good!

  7. Thank you, Karen! These are perfect with hot chocolate (and coffee, too!). I bet your guests enjoyed the hot chocolate station--what a great idea!

  8. Sorry for the late comment, I must have missed this post Elizabeth. Wow these look amazing and yummy!!! I think my son would love them. Thanks for sharing the recipe. Jane xxx


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