Emily's Famous Marshmallows

Emily's Famous Marshmallows


"These marshmallows are the real thing. Husbands love 'em, kids love 'em, picky eaters scramble for 'em. Better than store bought! Taste great in hot cocoa."

Ingredients 8 h 40 m {{adjustedServings}} servings 122 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

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  1. Dust a 9x9 inch square dish generously with confectioners' sugar.
  2. In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  3. While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.
  4. In a separate bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.
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Reviews 136

  1. 149 Ratings


What they didn't tell you is that when you whisk the syrup and gelatin together, use a big bowl! It said use a small saucepan for the syrup and a small bowl to warm the gelatin and then whisk together when it was time. What they don't tell you is that it explodes!! For the first time candy maker, this would have been a helpful hint. I'll definitly try this recipe again, because I really want to learn to make marshmallows, but I'll wait till another day.


Wonderful recipe! A little messy but way worth the time. I suggest four indispensable tools to tackle this recipe: a medium to large non-stick saucepan, a candy thermometer, a non-stick silicone-coated spoon or spatula and a good standing-electric mixer. I used a decent 3-quart non-stick saucepan to heat the simple syrup mixture. It worked wonders, especially after adding the softened gelatin. The cooled substance causes the syrup to foam substantially. The larger saucepan accomodated well. (Hint: a package of unflavored gelatin equals the amount needed for the recipe.) The trick to keeping the syrup and gelatin from separating is to mix it thoroughly before setting it aside. My 5-quart KitchenAid helped to whip the whites into the beautiful marshmallow fluff. Won't say it can't be done with a hand mixer, but I'd try half a batch at a time and recruit another set of hands to help pour the syrup/gelatin mixture into the soft-peaked egg whites. I just recently learned what a See's Candies Scotch Kiss is (marshmallow wrapped in soft caramel). This recipe produces marshmallows quite similar in texture and taste (soft/light and not too sweet). I used the Caramels by Barbara recipe to envelope the marshmallows. YUM! I WILL make these for Christmas!!! :-)

Amy TH

The flavor of this recipe is worth 5 stars but the instructions are worth 2-3 stars... Thank goodness for some other reviews. I hope the following details are helpful for others. It is easy when you break it down – Start with the sugar mixture. While the sugar is boiling to temperature, then work on the gelatin. While the gelatin melts, then work on the egg whites. Don’t forget to check the sugar syrup intermittently since once it reaches 245, it will quickly go to 260. Also this is much easier to do in a stand mixer than with a hand mixer. The amount of “fluff” is a lot. *Sugar syrup – Use a large saucepan or small stock pot. It will make it easier to add the gelatin mixture later. It takes about 15 minutes to get the syrup to temperature over medium/medium-high heat. *Blooming the gelatin - Put 3/4 cup of COLD water in a small saucepan and sprinkle each tablespoon (or envelope) of gelatin over the water slowly in an even layer. Let rest for 3-5 minutes. Place the saucepan over low heat and stir until the gelatin mixture is totally liquid. Keep over low heat if this liquefies before the syrup is ready. *Egg whites – Once gelatin is liquid, put whites in bowl Beat until soft peaks form. Turn off mixer while finishing the sugar-gelatin mixture. Turn the mixer back on to low speed before adding the sugar mixture in a steady stream. (It may be easier to transfer the sugar-gelatin mixture to a large measuring cup before beginning to pour. I have an 8-cup one tha