Comments on: springy, fluffy marshmallows

By: Jillian

Jillian — Tue, 31 Jan 2012 04:21:10 +0000

I made these marshmallows last week! Oh goodness, they are HEAVENLY. Roasted and placed on a S’more with Nutella, raspberries, and cinnamon graham crackers. Best ever. So easy to make too! Thanks for the recipe!

By: Dina

Dina — Fri, 20 Jan 2012 14:39:03 +0000

I recently heard about a girl in my neighborhood who makes and sells all kinds of flavored homemade marshmallows that my friends love. Never one to be outdone, I decided that I had to learn how to make them myself! This recipe came out fantastically! (I was a bit nervous since I was using kosher gelatin, but it didn’t seem to matter one bit.) I’m taking these to a potluck tonight…..and saving a few for some hot chocolate. Can’t think of anything better than an impending snowstorm and some homemade marshmallows in hot cocoa!

By: Bibi

Bibi — Sun, 15 Jan 2012 21:20:09 +0000

I am so greatful!!! just fnished making some special Pumpernickel-Marshmallows for my hubby for a special cocktail he created and they came out fantastic!!!

thank you so much for the recipe!!!

By: Rae

Rae — Sun, 08 Jan 2012 06:38:09 +0000

I made these for a co-worker’s baby shower and they were a hit! So many people didn’t think you could make marshmallows, let alone have them taste great. Thank you for your recipe!

By: Emily

Emily — Sat, 07 Jan 2012 17:06:28 +0000

I have made 3 batches of these in just two weeks! Not all for myself ofcourse, instead, as gifts for friends, neighbors, family, and co-workers. I used my own homemade vanilla extract which gave them a rich flavor. On the third batch I added an extra egg white to be whipped and it made them a little less dense. I put them in a gallon zip lock bag to dust in the powered sugar which gave them a nice, light coating without making them too sweet. SO much better than the store bought kind. I will never make those again.

I also dipped them in dark chocolate and then in crushed peppermint. They were fantastic! I cut them into 2″ cubes instead so they were pretty big. We put them in s’mores and hot chocolate on christmas. Thanks so much for the recipe! They were great gifts!

By: Aimee

Aimee — Sat, 31 Dec 2011 15:55:32 +0000

I can’t believe how great these turned out! My little handheld mixer only took 9 minutes to whip up the gelatin/syrup mixture, and I used meringue powder instead of fresh egg whites, so I was afraid they wouldn’t be light enough, but when I cut them up this morning, they were amazing. I’m making hot chocolate right now so I can toss a couple in :)

Awesome recipe!

By: Michael

Michael — Fri, 30 Dec 2011 08:56:23 +0000

Oh, and also another reason for Bon Appetit’s dense marshies is because of the long mixing time (15 minutes! compared to your recipe’s 6). Needless to say, the mixture wasn’t very pourable. Very disappointed in BA’s recipe.

By: Michael

Michael — Fri, 30 Dec 2011 08:52:54 +0000

Deb, just wanted to say “Thank you!” for providing this recipe, which is the best recipe for homemade marshmallows I’ve come across. I just wanted to point out some things I learned along the way.

The 1 cup of water is important; I learned through accidental omission that less water would make the marshmallow very stringy (1st batch). The confectioners’ sugar dusting is probably excessive and renders the marshmallows too sweet, and this is coming from a guy with high sugar tolerance (2nd batch); post 15 by deed is a good tip, though I would rather use potato starch mixed with a little confectioners’ sugar because cornstarch gives it a strange feel between the fingers–almost rubbery like.

Those first two batches were made long ago. Today (3rd batch ever), I made marshmallows using a nearly identical recipe from Bon Appetit’s Desserts book (where I got the use of potato starch), but the lack of egg whites leaves the marshmallows dense and rubbery, which is also the reason why I can’t thank you enough for this awesome recipe. THANK YOU!

By: lynn

lynn — Thu, 29 Dec 2011 21:39:42 +0000

Hi. Thanks for the marshmallow recipe!! I have issues w/ almost raw eggs & am not a fan of powdered egg whites (though do use them for royal icing and other things)… SO, i attempted making these using your ingredient recipe, but did it in a different order (based on David Lebovitz)… I poured the hot sugar into the beating egg whites… then melted the (stinky) bloomed gelatin and poured it in. They turned out fine. (i spilled/added a bit too much vanilla tho.) I’m wondering if anyone knows if it would have been even fluffier if I followed this recipe exactly or if there’s much of a difference. I think they’re pretty good!

heyyoung – I did the same thing. (I made 2 gelatin only batches before trying this w/ eggwhites!) However, I didn’t have peppermint extract the first time.. I just got “mint” extract from the main grocery store. It’s a mix of spearmint and peppermint – NOT the same. The 2nd time I used about 1.5 teaspoons peppermint -i think .5 would have been sufficient, but it was edible. Especially melted in hot cocoa.

By: deb

deb — Wed, 28 Dec 2011 22:08:30 +0000

lisa — I think it is from MIU but it’s nothing fancy.