Candy, Valentine's Day

Homemade Marshmallows

February 12, 2013

Now, you really didn’t think I was going to go to all the trouble of making Graham Crackers (ok, they were pretty easy), without making something equally delicious to accompany them into my mouth, did you?

If anyone knows me well, *Ahem Adam’s mom,* you’ll know I have a ridiculous love for S’mores. She even bought me a S’mores Christmas Ornament last year. It’s an obsession, really.

Whenever we go down to Adam’s family’s vacation property in the states, which is quite often, we always have fires. The nice thing about their place is that you are allowed to have open fires, and who doesn’t like a good campfire?

The best part is we always have S’mores supplies on the ready when we go down. I like to get in my fix of S’mores before heading back home.

Again, making marshmallows was something I wasn’t sure I could make. Last year with the release of the Marshmallow Madness cookbook, marshmallows were a big thing. But now that I’ve made them, I instantly regret how easy it is, because this means they can be made whenever a s’more craving strikes.

Naturally, Graham Crackers and Marshmallows go together, like salt & pepper. You can’t have one without the other.

Also, homemade Marshmallows are just plain delicious when fresh. I imagine this would make delicious rice krispy squares too. Or maybe marshmallow creme..

Yup. Fresh marshmallows in the house is going to be a really big problem… when we run out.

When first looking for recipes I found a ton, but many of them had a long list of ingredients and steps. I finally found Alton Browns recipe on Food Network, which seemed simple and straightforward – and it really was.

I also only had golden corn syrup on hand, which gives its a slightly caramel colour, and maple tasting, sweet marshmallows. If you have light corn syrup I would recommend that, because mine were quite sweet – although delicious.

First, heat your sugar to 240 degrees.

Then, pour your hot sugar mixture into your gelatine and whip until thick.

Alas, Marshmallow madness.

Spread into well coated pan and let sit 4+ hours.

Recipe from Alton Brown via Food Network


  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • Nonstick spray


Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F (I used my meat thermometer that goes to 220 degrees, and left it a minute or two longer after hitting the mark), approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pan as follows.

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

{I Love you S’more}

Feeling festive? You can always cut out your mallows into hearts.

again, equally adorable bakers twine (a blogger sin)

And now, to dig in.

This is how I S’mores.

You Might Also Like


  • Reply Erin March 11, 2013 at 6:01 AM

    Oh my yum!!! I love smores as well!

    • Reply Alicia March 17, 2013 at 9:16 PM

      homemade is the way to go!!

    Leave a Reply