I recently brought these guys to the Jaxfurs 2012 picnic and I enjoyed making them as well. It involves a little bit of time but is far from difficult if you have a good stand mixer (I don't want to even imagine how this would be done without some sort of mechanical help.)

I actually am not a huge marshmallow fan when it comes to store bought marshmallows, but these are so much better I could have eaten the whole batch! A truly magnificent thing they are.

The recipe itself is based off of the one by Alton Brown from his Marshmallow episode.


What you'll need.

3 .25 oz packets of gelatin
1/2 cup cold water

1/2 cup water
1 1/2 cups sugar
1 cup light corn syrup
1/4 tsp salt

1 Tbsp vanilla

1/2 cup powdered sugar
1/4 cup corn starch


Place 1/2 cup cold water and the three packets of gelatin in the bowl of your mixer and allow to sit until the gelatin blooms. Gelatin doesn't like to work in hot liquids unless it dissolves in cold liquid first, this is why. Have your mixer with the WHIP attachment on, not the regular beater.

In a small sauce pan with a lid combine the other 1/2 cup of water along with the sugar, corn syrup, and salt. Cover for several minutes while on high heat then remove the lid, giving a quick stir with a wooden spoon and placing in your candy thermometer. Cook the sugar syrup until it reaches 240 degrees.

Start the mixer on medium low and SLOWLY pour in the 240 degree sugar syrup aiming for the side of the bowl and not the mixer whip. Once all the syrup is poured in turn the mixer up to high for about 13 to 15 minutes. The longer you whip the stiffer your marshmallows will be. I like a nice, soft marshmallow so am content with about 13 minutes. During the last minute of whipping add in 1 tbsp of vanilla (Or another flavor) extract. Also this would be a good time to add in a little food coloring if desired too.

Combine the Powdered sugar and corn starch in a small bowl.

While the marshmallows are mixing prepare a 9 X 13 pan with a liberal amount of cooking spray and then shake in some of powdered sugar mixture. Cover with aluminum foil and shake vigorously to coat the whole inside of the pan. This is very important as air whipped sugar syrup is VERY sticky stuff and this will help with getting it out from the pan.

QUICKLY take the whipped marshmallow mixture from the mixer and using a lubed up spatula spread it out into the 13 X 9 pan as quickly as possible. It doesn't need to be exact but do your best and work fast as it starts to set up very quickly. Once you have it spread out allow to come to room temperature and cover with the aluminum foil. Allow to rest for at least four hours before removing but longer is better, even over night.

When the marshmallows have rested turn them out, sprinkle them with more powdered sugar and corn starch mixture and I use a pizza cutter to cut them into square. I then toss them up with more of the powdered sugar and they are ready to enjoy!

Store in air tight ziploc bags or containers for up to three weeks. So delicious!