Martha Stewart Marshmallow Recipe

This Martha Stewart Marshmallow Recipe is a soft and fluffy treat, which uses unflavored gelatin and light corn syrup. It’s a classic, foolproof recipe, ready in about 3 hours and 20 minutes (including setting time).

Martha Stewart Marshmallow Recipe Ingredients

• Vegetable oil, for brushing
• 4 envelopes unflavored gelatin (3 tablespoons plus 1 ½ teaspoons)
• 3 cups granulated sugar
• 1 ¼ cups light corn syrup
• ¼ teaspoon salt
• 2 teaspoons pure vanilla extract
• 1 ½ cups confectioners’ sugar

How To Make Martha Stewart Marshmallow Recipe

1. Prepare the pan: Brush a 9-by-13-inch glass baking dish with oil. Line with parchment paper, allowing a 2-inch overhang. Brush the parchment with oil and set aside.
2. Cook the syrup: In a medium saucepan, combine granulated sugar, corn syrup, salt, and ¾ cup water. Bring to a boil over high heat, stirring until the sugar dissolves. Cook without stirring until the mixture reaches 238°F on a candy thermometer, about 9 minutes.
3. Soften the gelatin: While the syrup cooks, pour ¾ cup cold water into the bowl of an electric mixer. Sprinkle gelatin on top and let soften for 5 minutes.
4. Mix the gelatin and syrup: Attach the bowl to a mixer fitted with the whisk attachment. With the mixer on low, slowly pour in the hot syrup. Gradually increase speed to high and beat until very stiff, about 12 minutes. Beat in vanilla.
5. Pour and set the mixture: Pour the marshmallow mixture into the prepared dish and smooth the top with an offset spatula. Let sit uncovered for about 3 hours until firm.
6. Cut and coat the marshmallows: Sift 1 cup confectioners’ sugar onto a clean work surface. Unmold the marshmallow onto it and remove parchment. Brush a sharp knife with oil and cut into 2-inch squares. Roll each piece in the remaining ½ cup confectioners’ sugar to coat.

Recipe Tips

• How to avoid sticky marshmallows:
  Roll each square thoroughly in confectioners’ sugar after cutting to keep them from sticking.
• Do I need a candy thermometer?
  Yes, reaching 238°F is essential for the right texture.
• Can I add flavors or colors?
  Yes, stir in a few drops of food coloring or extract (like peppermint or almond) with the vanilla.
• How long do homemade marshmallows last?
  Store in an airtight container at room temperature for up to 2 weeks.
• Can I toast these marshmallows?
  Yes! They’re perfect for s’mores or roasting over a fire.

What To Serve With Homemade Marshmallows

These homemade marshmallows are versatile and go great with:

• Hot chocolate
• Graham crackers and chocolate for s’mores
• Chocolate fondue
• Homemade rice crispy treats
• Holiday gift boxes

How To Store Marshmallows

Room Temperature:
Store in an airtight container with a dusting of confectioners’ sugar between layers. Keep in a cool, dry place for up to 2 weeks.

Do Not Refrigerate:
Refrigeration adds moisture, which can make them sticky and spoil texture.

Marshmallow Nutrition Facts

• Calories: ~90 (per piece)
• Fat: 0g
• Carbohydrates: 23g
• Sugar: 21g
• Protein: 1g
• Sodium: 10mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use flavored gelatin instead of unflavored?
No, flavored gelatin will affect texture and taste. Stick with unflavored.

What if I don’t have corn syrup?
You can try honey or agave, but texture and flavor may vary.

Can I double the recipe?
Yes, but use two pans to keep the marshmallows a manageable thickness.

Why is my mixture not whipping up?
The syrup may not have reached the correct temperature, or the gelatin wasn’t softened properly.

Try More Recipes:

• Martha Stewart Pumpkin Cheesecake Recipe
• Martha Stewart No-Bake Cheesecake Recipe
• Martha Stewart Lemon Cookies Recipe