Homemade Marshmallows!

Homemade Marshmallows!

From Dawn Jastrem

My son is allergic to the dyes put into foods and store bought marshmallows have blue food coloring added to make them white.... sooo, every time we go camping or just out for an evening at the beach, I make a batch of homemade marshmallows for S'mores.

These marshmallows are not quite like commercial ones, they are richer, gooier, messier, but "Oh my gosh these are cool!" marshmallows! When you toast them, they don't get brown, they melt into marshmallow cream and get everywhere so baby wipes are a necessity, but we all laugh at our stickiness and inevitably end up inviting the neighboring campers over for some as well and meet some really cool people! One summer we introduced a couple from Sweden the fine art of s'more making. What a blast!

Here's my recipe, you need to make them the day before as they need to set overnight.


Contrary to popular myth, marshmallows are not made from egg whites. They are made from gelatin beaten with cooked sugar syrup. The texture of these homemade marshmallows is denser than the store bought variety, and the flavor more intense.

3 envelopes unflavored gelatin

1½ cups water

2 cups granulated sugar

1 cup light corn syrup

1 tablespoon vanilla extract

Confectioner's sugar for coating the candy (I usually use around 2 cups)

1. Oil a 9x13 inch pan and set it aside.

2. In a large mixing bowl, sprinkle the gelatin over ¾ cup water. Cover the bowl and set it aside to allow the gelatin to soften until needed.

3. Combine the sugar, ¾ cup corn syrup, and the remaining ¾ cup water in a heavy medium saucepan. Place the pan over medium heat. Stir until the sugar dissolves completely and the mixture comes to a boil.

4. Clip a candy thermometer to the inside of the pan and cook the syrup without stirring until it reaches 240° F (soft ball stage). Remove the pan from the heat and stir in the remaining ¼ cup corn syrup.

5. With the mixer on high, beat the hot syrup into the large bowl containing the softened gelatin in a slow steady stream. Beat for 10 minutes, or until the mixture triples in volume and becomes very stiff. Beat in the vanilla.

6. Spread the mixture into the prepared pan. Smooth the top as much as possible using a thin flexible spatula or a wide knife dipped in water. Set aside uncovered for 8 to 10 hours at room temperature or until mixture is cool and firm.

7. Dust a large cutting board with confectioner's sugar. Sift additional confectioner's sugar over the top of the marshmallow. Don't skimp! Run a small knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto the prepared cutting board. You may need to coax the marshmallow out of the pan with your fingers. It may also be a little sticky. Sift more confectioners' sugar over the marshmallow once you have unmolded it.

8. Cut the marshmallow into squares using a pizza roller or sharp knife. Dip the cut sides of the marshmallows in additional confectioner's sugar. Shake off the excess sugar and store the marshmallows in an airtight container at room temperature for up to 3 weeks.


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