Homemade Marshmallows II

Homemade Marshmallows II


"These are delicious homemade marshmallows. If you wish, add a few drops of food coloring with the vanilla."


8 h servings 128 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Generously coat a 9x13 dish with cooking spray.
  2. In a large saucepan, combine sugar, corn syrup, salt and water. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and beat with an electric mixer until stiff peaks form, 10 to 12 minutes. Stir in vanilla. Pour into prepared pan.
  3. Chill in refrigerator 8 hours or overnight. To cut, loosen edges with a knife. Dust surface with confectioners' sugar, and turn out onto a waxed paper lined surface. Dust with confectioners' sugar again and cut with a knife.
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  1. 55 Ratings


A note to a vegans: Emes kosher gel is not vegan. Vegan Supreme marshmallows recently went out of business when they discovered that Emes kosher does contain animal products. Find out more in th...

Use Pure granulated cane sugar and the recipe works fine.My marshmallows turned out just as the recipe says.

I hope that the person who posted this recipe will tell me how she whipped the marshmallows. I tried this twice. I used a thermometer to judge the temperature, but when I beat it, it turned to d...

This recipe is not very good. When I tried to "whip" the "marshmellows" (as Barb said you should), the off-white mixture became clumpy and crumb-like. In my opinion, this recipe deserves no star...

I followed the directions explicitly and ended up with a hard, crumbly lump. Really disappointing.

I think your forgetting the gelatin or agar agar? Because you can't make marshmallows without one of those.

Hah, well, the recipe didn't work at all for marshmallows, but all was not lost! I heated it to around 20 degrees hotter, then added some powdered ginger and clove, and now I've got myself some ...

Hmm. I would be careful of any marshmallow recipes that do not contain agar agar,pectin,or gelatin to give that chewy texture...

i found an alternate recipe which uses agar agar, or kanteen, the sea weed coagulent, when i tried this recipie, i had the opposite problem, too soft, but tasted yummy. maybe if you try this one...