Homemade
Marshmallow Recipe 

Homemade Marshmallow Recipe makes a delicious candy recipe that many home cooks have not known they could actually make them in their kitchen.

I will never forget my first cooking class in my Home Economic Class in high school.

We made a Sweet Potatoe Casserole. 

Homemade Marshmallow
Recipe With Coconut

• 1 envelope Knox unflavored gelatin
  
  
• 1/3 cup cold water
  
  
• 1/2 cup granulated sugar
  
  
• 2/3 cup light Karo corn syrup
  
  
• 1 teaspoon vanilla extract
  
  
• 3 cups shredded coconut
  

Soften the gelatin in the cold water in top of a double boiler.

Place over boiling water and stir until the gelatin has dissolved.

Add the sugar and stir until it has dissolved.

Remove the pan from the heat.

Pour the corn syrup into a stand mixer bowl.

Add the vanilla extract, gelatin and sugar mixture.

Beat on high speed until the mixture gets thick and soft, the consistency of marshmallows.

It takes about 15 minutes of beating time. 

While the mixture is beating, grease a pan, preferably an oblong baking pan. 

Chop 3 cups of coconut and toast it in the oven 375F. using part to thoroughly line sides and bottom of pan.

Pour in the marshmallow, smoothing the top with a spoon or knife.

Then sprinkle the top with the remaining toasted coconut.

Let it stand in a cool place (not the refrigerator) until well set.

Takes about an hour.

To remove from the pan, loosen around the edges with a knife or invert the marshmallow over a cookie sheet or board.

Cut the marshmallows into square shapes with a sharp knife moistened with cold water.

Roll the marshmallows in the remaining coconut to coat the sides of the marshmallow.

Old Fashioned Marshmallows

• 2 1/2 tablespoons unflavored gelatin
  
  

• 1 cup cold water, divided
  
  

• 1 1/2 cups granulated sugar
  
  
• 1 cup light corn syrup
  
  

• 1/4 teaspoon salt
  
  

• 1 tablespoon vanilla extract
  
  
• sifted powdered sugar for dusting

Mix together the unflavored gelatin and 1/2 cup of the cold water in a stand mixing bowl and let it stand for 30 minutes to soften.

Mix together the other 1/2 cup water, the granulated sugar, corn syrup and salt in a small saucepan and put over low heat.

Stir until the sugar has dissolved.

Wash down the sides of the pan with a wet pastry brush to dissolve the sugar crystals.

Clip on a candy thermometer, raise the heat to high.

Cook the syrup without stirring it until the heat reaches 244F. (firm ball stage).

Immediately, remove the pan from the heat.

With the mixer on low heat, slowly pour the syrup into the softened gelatin.

Increase the mixer speed to high speed and until the mixture has gotten very thick and white and has almost tripled in volume.

It takes approximately 15 minutes of beating.

Add the vanilla extract and beat to incorporate well.

Generously, dust a 12" x 8" or oblong glass baking pan with sifted powdered sugar.

Pour the marshmallow mixture into the pan and dust the top with sifted powdered sugar. 

Wet your hands and pat the top gently, to smooth it.

Dust the top again with sifted powdered sugar and let the marshmallows stand overnight to dry out.

After they has dried out, turn the mixture out onto a cutting board. 

Cut the marshmallows with a hot dry knife into 1 1/2" squares.


Dust with additional sifted, powdered sugar.


To store Homemade Marshmallows, layer them on parchment paper in an airtight container.

History Of Marshmallows

Marshmallows were originally made from the marsh mallow plant, hence the name. 


Before the middle 1800s, the marsh mallows plants were consumed as a medicine to fight health issues such as a cold or an upper respiratory infection and other health issues. 

In the middle 1800s marshmallow plants were replaced with gelatin which is made from bones.

In 1845, Peter Cooper patented gelatin.

Later in 1897 Pearl Bixby Wait, trademarked the name Jello, which contains more ingredients than gelatin has.
  

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