Homemade marshmallows can be an intimidating feat! If you’ve ever tried them and failed as I have, you can bet it is probably not the recipe that is presenting the problem. In a perfect world marshmallows should be light, airy and fluffy! But all too often, after all
our efforts we are left with either a sticky mess that never sets up or a dense spongy, chewy block that sets too quickly.
Don’t let these issues put you off homemade marshmallows for life!
With a little preparation and practice they can be very rewarding and even….”maybe” a little healthier than the corn syrup laden ones you can buy at the store. This recipe has half the sugar of the average marshmallow and can be made with honey or maple syrup. The honey brings a lovely and unique flavor while the maple syrup makes a more neutral tasting and lovely marshmallow. Some marshmallows contain egg whites while others do not. This egg free version is perfect for those with egg allergies or for those who just want a simpler recipe. Both are delightful though.
So in order to help you along your marshmallow journey….here is a compiled list of things that I have had to troubleshoot over the years. Preparation is the best way to set yourself up for success! Once you get the process down, get cozy with your thermometer and a feel for your mixer, you will enjoy these lovely treats for a long time to come.
First order of business…. thermometers:
1. Be sure to test your thermometer for accuracy. Thermometers can easily get off by getting bumped, dropped or just with regular use. Some can be calibrated, some can not. This is the case with both regular and digital thermometers.
2. Most thermometers have an optimal “fill” line, telling how much liquid you need for them to read most optimally. If your pot is too large, you may not get an actuate reading. Most often this reading is off in the direction of displaying a cooler temperature than there actually is. Conversely letting the actual bulb part of thermometer touch the bottom or sides of the pan cam also result in inaccurate readings, usually showing the syrup as hotter than it actually is. If needed, you can carefully tilt the pan for a moment so the thermometer tip is fully submerged. This can help you get a better reading.
Trouble Shooting:
1. Soft or Soggy, lacks volume
If the marshmallows are too soft, soggy, wet or lack volume after setting for 4 hours or so, your sugar syrup may not have gotten hot enough OR you did not whip them long enough. Whipping times will vary quite a bit depending on your mixer. However you can not whip an undercooked sugar syrup enough to make it fluffy. Also, a very wet, humid day can make it hard for marshmallows set.
2. Clumpy, Seized, Stiff, Un-spreadable, Lacks Volume
If the marshmallows set too fast or you can’t spread the cream without it clumping up, or if they are dense and lack volume….your sugar syrup may have been too hot. It is also possible that just added the sugar syrup too quickly. First check to be sure that your thermometer is reading correctly. But remember, even if your thermometer is set correctly, thermometers can still give inconsistent readings if the ingredients don’t go up to the fill line.
3. Wet and Sticky Once Cooled
If the marshmallows are wet on the bottom or the on the top after setting the full four hours, then the cream was probably too hot when transferred to the pan. Also, your liquid measurements may have been off. Try a little sprinkled starch to help reduce the stickiness. Also possible….humidity just wasn’t your friend today.
4. Gelatin Clumps in The Marshmallows
If there were gelatin clumps and hard bits in the marshmallows, then the gelatin was not fully dissolved by the sugar syrup. Be sure to let the syrup melt the gelatin in the early mixing process. If needed you can stop and stir the sugar syrup once the gelatin is added.
5. How to Check Your Thermometer For Accuracy
You can test your thermometer for accuracy by placing the tip in a pot of boiling water. If you are at sea level it should read 212 degrees F or 100 degrees C. I usually let it stand in the boiling for 5-10 minutes to give the thermometer time to catch up. Some are slower than others.
MOST IMPORTANTLY: Great candy making skills take time and practice. Just be patient and don’t expect perfection every-time. There is no such thing as a FAIL-PROOF candy recipe.
ROASTING: For best results, I use a kitchen torch for roasting the marshmallows. If using over a fire, I like to let them dry out some once the mallows have been cut. Dusting with powdered sugar or arrowroot starch will also give you the best results for roasting. If using a camp fire, stick the mallows in the hottest part of the fire so that you can roast for a shorter time than “Jet Puff” style marshmallows.
STORING: I don’t keep mine longer than 3-5 days in the fridge, but they do freeze very well, and can be kept for longer periods of time. Just bring to room temp before using.
Paleo Homemade Marshmallows
Check out the instructional video at the bottom of the post
Ingredients:
1 cup filtered water (split into half cups)
2 1/2 U.S. tablespoons powdered gelatin. 225 bloom strength, same as Knox gelatin. ( I use Vital Proteins gelatin)
1 1/4 cup organic light colored honey or maple syrup (I like half of each)
1 teaspoon vanilla extract
Pinch of salt
Optional: Arrowroot starch or tapioca starch (in place of the traditional powdered sugar) to coat the outsides of the marshmallows. You can also use organic powdered sugar or other coatings such as cocoa, coconut and cinnamon. I like 50/50 combination of arrowroot and organic powdered sugar.
Method:
1. Grease an 8×8 pan (or even a rectangular casserole dish) and line with parchment paper. Leave some length to create flaps over the sides of the pan, marshmallows are sticky. They will be used as handles for removing your finished marshmallows later. Sprinkle the parchment paper with a light layer of arrowroot starch or other coating of choice.
2. In your mixer bowl, sprinkle the gelatin evenly over 1/2 cup of water. Allow to bloom (hydrate) for about 5 minutes.
3. While the gelatin is blooming, pour the other 1/2 cup of water in a sauce pan, along with the honey/maple syrup and the salt. Turn the burner on at a medium to medium high heat. Bring the mixture to a boil (watch it though as it likes to really foam up). Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240-242 degrees (the soft ball stage). This usually takes 12-15 minutes (give or take) depending on how hot the burner is, size of pot and even the humidity in the air.
4. Turn the stand mixer or hand beaters on to medium. Pour the syrup mixture into the bowl in a steady stream, combining it with the softened gelatin. Avoid pouring it directly onto the beaters, or the syrup will splatter and hit you or harden in the sides of the bowl.
5. Turn the mixer up to high and continue beating until it triples in volume, becomes light in color and the marshmallow cream is just cool to the touch (this can be anywhere from 5-10 minutes depending on your mixer). Times will vary! Add the vanilla toward the end of mixing, just before you think it’s ready. If adding spices, now is the times to add those as well. When the marshmallow cream is sufficiently whipped, it will have good volume and hold its shape for a moment before falling back on itself when scooped up with the beaters.
6. Turn off the mixer and using a rubber spatula, transfer the marshmallow creme to the prepared pan. Working quickly, smooth out the top with a pallet knife or back of a spoon. Sprinkle starch evenly over the top and pat down if needed.
TIP: If you are not using a coating then lightly grease your hands with oil and pat smooth. This will help keep the marshmallow cream from sticking to your fingers. Allow to sit and “cure”anywhere from 4-6 hours. Although I have been known to cut them earlier and they are often ready. But, if you want them to look nice and clean after cutting, I do recommend waiting at least 4 hours, even if they seem set, as they will be more wet inside.
7. When set, remove the marshmallows by lifting from the parchment paper flaps. Carefully peel away from the sides, dusting with starch if needed. Cut to desired size and shapes. Add more coating while cutting if needed and toss them again in some starch once cut for a super nice finish.
Enjoy! (Ingredients and cooking times may vary slightly in this video but the process is essentially same)
Thanks for this post! Really, REALLY excited to try these.
I've made these and I urge everyone out there to try this amazing recipe. The marshmallows are superb and taste like the "real thing."
Thanks Jeni for a great recipe. Happy turkey day.
I'm wondering…have you tried your marshmallow recipe on top of butternut squash (I don't think you would do the sweet potatoes)…but I'm sure you know about that popular sugar laden unhealthy version of sweet potatoes with marshmallows on top. I was going to try it this year for Thanksgiving, but will wait until the next Holiday coming up here next month. 🙂
Be Well and happy cooking!
-Amber
Do you think that maple syrup would work? That's all I have on hand
So much fun!!! cant wait for this!!
Absolutely! Maple syrup is great in these.
Just made these and they are phenom! Next time i'm going to make them with vanilla bean honey or maybe cocoa powder hmmmm…either way they are bound to be yummm. You are a culinary goddess!
I was just talking about wanting to make marshmallows! Can't wait to try these!
I literally just came over from your marshmallow guest post at Mommypotamus from a year ago, how funny. I'm about to try this recipe out, I am very excited!
Awesome, girl! Move over, Barefoot Contessa and Paula Deen–we need the UrbanPoser show!
I made these once…they were excellent. I am wondering if you think they would hold up to being dipped in chocolate 1/2 way up the marshmallow?
I made these for Thanksgiving and they were SO amazing!!
wow something my son can eat! Thank you so much. He is on the swank diet to control his MS. no corn white products dairy ect. He can eat honey wild rice whole grains fruits and veggies. He misses candy hope he likes these.
Wow! I totally want to try these! And you make it look so easy…
Jenni, When do you coat the marshmallows? Once they're done setting or before?
I want to make these as part of a homemade holiday gift basket for family so am wondering if coating them would be the best option so I could wrap them up?
The instructions say to coat the bottom of the pan before adding the marshmallow and again on top once spread. However I add more starch once cut so all the sides are coated. Give the a good long while to set if you want Them to look nice a d even rub some starch on the knife and sticky parts while cutting.
I made these today, and they are amazing. My two-year-old had his first marshmallow thanks to you, so thank you!!
These look so good! But how do you store them, in an airtight container or something? And for how long? Thanks. 🙂
I'd store them in a sealed bag or air tight container, but not for a very long time. I don't know how long they would store for sure as I have never really tested that under different environments and times. Mine have never stayed around longer than 3-5 days.
These look wonderful! Can they set in the fridge/freezer for faster setting? IE need the marshmallows for hot chocolate tonight! LOL
They do seem to fie up faster if chilled. Still can be a bit sticky when cutting but YES they get there faster.
oh oh oh oh!!
Marshmallows are my big addiction and since I've gone largely paleo, it's been no marshmallows for me. Now I can!! Can't wait to hit up the health food store tomorrow! 🙂
Thank you SO much for this!
Hi, Did you grease the parchment in the video? I'm wondering if I could skip using oil if I do a topping
thanks! we'll be making some for santa
A little oil helps the topping stay in place. You could probably get by without it though.
HEY! I was wondering… have you ever tried using coconut nectar (http://www.amazon.com/Leslies-Organics-Coconut-Nectar-liquid/dp/B003XB9EFK) in place of the honey. I made a batch exactly as your recipe just switching for 1 cup coconut nectar and the consistency was less "fluffy". Could it be that I need to reduce the amount of gelatine?
It is hard to say. Marshmallow is sensitive and there are a number if things that can contribute to it not fluffing well including the temp not be just right. Coconut nectar has very little acidity as compared to honey or even sugar. This can also affect the volume. You might try adding a little lemon juice and see if the helps.
Jenni! Thank you so much for your recommendation. It worked like a charm! I made 2 batches of marshmallows today ( 1 original honey and 1 coconut nectar + juice of 1 lemon ) and when I tested them the consistency was very simular light, fluffy, and billowy. My mom actually enjoyed the coconut nectar version more because had a softer, less in your face raw honey, taste.
You should really try adding teas into the marshmallows for flavor. Once for a dinner party I made the honey marshmallows with a couple pinches of chai rooibos tea, cut them bite sized, served it over mango sorbet, and topped it with a few chocolate mint leaves……one word DELICIOUS. Everyone enjoyed the texture and depth of flavor that the marshmallows brought to the dessert!
I was also pondering on the idea of using beet powder (http://www.starwest-botanicals.com/product/4oz-beet-root-powder-organic.html?utm_source=froogle&utm_medium=feed&gclid=CIjl0cDQnrYCFYx_QgodXTcAtA to coat the outside of the marshmallow. It seems like a fun idea for valentines day being that the color is pinkish red… very festive!
Well, Thank You so much for posting this recipe. I will make sure to tune into your blog weekly!
MC
Wow, all those ideas sound delish! They really are super versatile. My kids love making crazy flavors. We use a very light honey so you can't taste it much. Orange and clover honey are nice. Maple syrup is wonderful too and very mellow.
I just made these expecting them to fail completely and I was very pleasantly suprised! They turned out beautifully, although a little denser than normal marshmallows ( I don't have a candy thermometer so probably didn't heat the syrup enough) I coated in raw cacao powder and they are soooo yummy! My friend is a ceoliac and has really missed marshmallows so was very appreciative!
Thanks for the recipe 🙂
Emily
Total failure. Not sure if it's because 1. I used vegan gelatin, 2. When I went to heat the honey I discovered the glass on my thermometer was cracked. It must have happened when we moved. 3. I put the heat on medium and left it there. After 10 minutes the thermometer still showed 210. I increased the heat to high. Maybe it went too high too fast. 4. Some combination of the above.
I can get a new candy thermometer. Has anyone tried these with vegan gelatin before?
(I put them in the pan and in the fridge. I wonder if they will turn into caramels. They don't taste burned. Problem is, if they do become caramels I haven't the foggiest idea how to recreate them.)
Pam
Try converting this recipe http://mobile.seriouseats.com/recipes/2010/12/vegan-marshmallows-recipe.html
I am assuming you used agar agar. For this you would really need a different recipe especially since "blooming" agar agar is very different than blooming gelatin. It also has a different kind of stability. It is very important to have a good working thermometer as it is vital to the success of candy making. Even if the calibration is off it can ruin the process. If I have consistent trouble with marshmallow, first thing I do is get a new thermometer.
Anyone try tapioca in place of gelatin? I can't have gelatin so I was just curious.
hahahahahahahahahaahahaHAHAHAHAHASHAHAAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAH ORGANIC WATER
Huh, organic water? There is no "organic water" listed in this recipe.
I could not believe how easy these little pillows of deliciousness were! I took them on a trip with me as my little treat to have and I couldn't keep everyone else's hands off of them! I made as written and they turned out wonderful. I think I only had to whip them for a few minutes…but I guess it could all depend on temperature though right? Anyhow…I think I will try the whip on some cupcakes next. Thank you…thank you!
Can these be roasted? I've heard some homemade recipes don't really roast but just melt.
We don't toast ours over a fire. We toast them using a torch. If roasting over a fire other people say that have had some success by letting them dry out a bit first.
I made a batch of these and dehydrated them for a bit after they cured to see if they would store better. They stored great, and we did roast them on a stick…got gooey…but they were still very good! I also used the recipe to frost a cake…made a marshmallow ski slope out of it..was amazing!
Wanted them, made them, ate them, loved them! 😀 Are there any ways to flavour them, or to add something to it? It was amazing just like this but I am curious
Yes we play with then all the time. Gingerbread, lemon, peppermint the possibilities are endless.
Your photos are fabulous!!!
i am in love with this recipe. This is my second time making them and it was just as easy as the first time! I enjoy eating it off the mixers before it hardens haha LOVE IT! just thought I would let you know 🙂
I had an allergy free recipe that I was using and loved, but really prefer to avoid processed sugars…so I LOVE this recipe. Thank you so much…mine taste very honey-strong, so I plan to find a lighter honey next time, but they are still DELISH!
Try maple syrup or clover honey next time both are delicous. Also the more volume you get the less you will taste the specifics if the sweetener. I find when it has a strong honey flavor there wasn't enough volume. This cane be due to, too got a syrup which makes it set to fast or to cool a syrup even.
Jenni,
I am SO in love with these little chunks of heaven! My children now too get to indulge in marshmallows…yay! I am linking this recipe up to my post on "Gelatin" and how it needs to be our best friend. Thanks again!
-Libby
HA HA!! Finally a kosher recipe that doesn't use HFCS!! It worked like a charm! Luckily I still had a bag of arrowroot powder from nuts.com. I use it for gravies.
Now I'm feeling marshmallow treat fever! I might even make homemade snowball cakes for my hubby! Peeps, s'mores, chocolate treats, puffed crispies….hmmm
Do you think I could use agave nectar in place of the honey?
Absolutely!
What could you replace the beef broth with?
Do you beef gelatin? You could use Knox gelatin which comes from pigs but is wouldn't be from pastured animals. The gelatin I recommended is from pastured animals and actually very very good for you. As to a vegetarian sub, I do not have one for this exact recipe. Sorry.
Would these work with marshmallow fondant? I make custom cakes, and I hate that I have to use so much refined sugar! My recipe for fondant is marshmallows melted then knead in lots of powdered sugar I usually ad a bit of almond extract as well.
Yes, I have made fondant out of this. I skip right to it from the marshmallow creme part.
am sorry, but would you please be so kind to elaborate? so once you are done mixing is that the skip right to it? so out of the mixing bowl and then kneading and rolling? it looks a bit to sticky and creamy to be able to be a flat “pancake” to top your cake. Would be great though as it has so much better ingredients and corn syrup gives me the creeps.
Hmmm are you asking about the marshmallows? Once done beating you simply transfer to a dish or pan and spread till smooth. If you want to use it far a cake you would have to work quickly and spread it like frosting over the cake….
I made these tonight, I used regular Knox gelatin, because that is what I had on hand. 4 packets measured out to 3 tablespoons, so that is what I used. I substituted green tea for the water, just for a tiny twist. I spread them out on parchment paper, sprinkled with powdered sugar, on a cookie sheet, so I could make them thinner. They were set well enough to cheat and cut a few marshmallows out in just a few minutes. We love them. Thanks for the recipe. I can't wait to try a few more variations soon.
I just made these tonight, and they're great! (Well, the marshmallow fluff is good, anyway – they haven't dried or been cut, yet.) The only trouble I had was getting the top to smooth out – it's just so fluffy and stiff. I tried oiling my hands and pressing/smoothing, I tried parchment paper on top, and neither technique worked. Any ideas what I should do differently? Did I beat it in the mixer too long?
Well of it was overt thick it was probably that the sugar syrup was just slightly to hot causing them to set faster. Most thermometers don't read perfectly. So you can either try cooking the syrup a little less longer or pour the marshmallows into their pan and spread them before they start setting up. Just takes observation. This is pretty typical of candy making though, you have to go with how things look and feel.
Also dusting with starch will make a big difference with smoothing them out.
In the typed recipe it calls for 2-1/2 tbsp of gelatin, but in the video you said 3 tbsp, which is correct? And why do these take more gelatin than other recipes that make the same amount of marshmallows in an 8×8 pan? Thanks for your reply.
The recipe here varies from the video as the video was made many, many years ago. That is why it says times and amount will vary in the note above the video. The method is the same though. As to the gelatin, 2 1/2 tablespoons to 3 tablespoons is the general standard for marshmallows. Many recipes say 3 packages of gelatin, which is about 2 1/2 tablespoons. Though you can find recipes with more or less. So it is not actually more than the average recipe.
This recipe is just great. I made it three times already!
Love the recipe and have great success with it! I was wondering if the water to honey ratio could be altered so there's more water than honey, by say 1/2 a cup or so. I was going to give it a try, but thought you might already know. Also, I made a batch with peach puree I froze this past summer, substituting the puree for the water. It was fantastic, a nice bright peach flavor!
The water essentially cooks out so that does not really work. You would really just end up with a smaller batch of marshmallows. The sugar is the stabilizer.
Thanks for solving my craving for marshmallows (I'm very soy allergic and couldn't find anything commercial without soy). Mmmmmmm…now I can make rice crispy treats!
Made these for my 3yo's princess tea party she went to and they were delish! She's never had marshmallows so she wasn't sure about the texture…but they were quite tasty in The Detoxinsta's dairy-free hot chocolate. I really stretched it by making a 'Paleo' fluffer nutter sandwich, with paleo sandwich bread, almond butter, and your marshmallows. My hubby loved it! Thanks for the recipe-so glad to find something easy and a bit better for us 😉
Hi! Will this work with fish gelatin? please let me know… thanks 🙂
The issue with any gelatin is that you need to know it's bloom (or strength). The gelatin I listed and the standard Knox gelatin have the same 225 bloom.
Have you or anyone else ever tried using actual marshmallow root in your recipe? For additional health benefits?
Yes I know people who have. Although for health benefits I'd probably choose a different method of ingesting it. Marshmallows are so high in sugar and that could make the problem you are taking it for even worse. Plus you'd have to eat a lot of them. It makes a nice flavor addition though and does add an air of authenticity. To add it just simmer about 1 tbls marshmallow root in the 1 cup of water for about 5 minutes. Strain and cool. Proceed with the directions using uour marshmallow root infused water.
can I use dates as the sweetener, pureed with maybe a little liquid? I made the original recipe. Great, by the way. And can you freeze them?
I'm overseas and can't get marshmallows here, without a lot of difficulty. BUT, I can get the ingredients you have listed. I'm SOOOO excited to make these up this week for Easter! Thank you so much!
We made these last night for the first time and they turned out perfect! Great instructions and thorough description, thanks!!!
Sharing this recipe with our Sunshine Coast Paleo/Primal/Real Food Meetup Group members and all of my Primal Influence clients for sure!!
Clint
Made these with some honey from my bees, and pardon my gushing, but they were AMAZING! Your recipe was so easy to follow, they came together in a snap, and the conistency is perfect. I make a lot of marshmallows, but these are maybe the best I've made yet! Thank you for sharing!
Well, it was my first ever attempt at marshmallows (I've been on AIP for 3 months now), and oh my goodness, these are delicious. The recipe worked exactly as described. My gelatine was 210 bloom organic, so I used closer to 3 tbsp, and all maple syrup as I'm not all that keen on the flavour of honey and they are sooooo good. Particularly decadent to float a couple on a mug of rooibush tea for a treat. Thank you :))))))
I tried testing both candy thermometers I have and neither went to 240, so bought one similar to what you used on AZ and hope it works. Will test & see…
I'm really excited to make these tomorrow! I have a question… I have a bunny shaped silicone mold. Could I use this recipe in the mold if I powder it first with tapioca or arrowroot flour? Or, would I need to powder them with anything at all? Also, should I be worried about putting something so hot in a silicone mold?
Thanks for helping those of us trying to keep things healthy, but want them to taste good!
Yes, dust the molds lightly before using, grease them first so that the coating sticks though. The marshmallow creme should be just warm to the touch so no problem with the silicone at all!
Just made a batch last night and Piped them into Peep shapes, then coated in Protein Powder. They are going with me to my gym today as an Easter Treat.
These look awesome! Pinned to make at Christmas-time for a healthy Christmas ‘candy’!!
I have made your marshmallows several times. Always a hit!!! I’m looking for the gingerbread variation. Is it posted somewhere? I know that gingerbread flavor can be tricky, so don’t want to just wing it if you have one already posted . . . Thank you!!
I wonder how they would hold covered half way with melted chocolate…has anyone tried?? Wanted to make some for gifts…can’t wait to try!
Works great. We chocolate cover them all the time!Great chilled this way too.
Our 7-year-old has a bunch of food allergies and finding desserts we can make for him is very tough. He had his first hot cocoa and marshmallows ever this winter thanks to you. Thanks — you made him a very happy little guy!
Hi! I only have gelatin sheets , can I use them for this recipe?
You can but you would need to know the bloom and it would need to be close to 250bloom. Sheets come in multiple different strengths.
I want to use veg gelatin. But how can i test it strength i.e. 250bloom.
You can;t really because they are completely different things. The veggie gelatin doesn’t have a ‘bloom’.
So my best friend and Paleo buddy loves circus peanuts. I have the organic banana extract, the all natural orange food coloring, the plastic peanut candy mold, and possibly this recipe. Any thoughts on pouring this marshmallow into a plastic mold? Has anyone tried it?
You know….I haven’t tried them in a mold. I’d think silicone would work well because it’s flexible and they would need a good dusting.
Have you made rice krispie treats (or similar) with these?
I haven’t because we can’t have….however, quite a few people have said it works great!
Any idea on how you would? I’m planning on using Koala Crisp (brown rice flour instead of corn)[it was the best I found]
Well, most records call for about 10 oz of marshmallow to 6 cups of crispies. I’d start there. It’s not an exact science though. Really just crispies, marshmallow and butter mixed till gooey then left to cool and set.
I have! Very good. 🙂
Do you think pectin instead of gelatin would work?
Pectin doesn’t really result in a marshmallow texture unfortunately.
I can’t wait to try these, they look so Awesome! I am wondering if you know about how many ounces this makes?
It depends entirely on how you cut them and even the depth of pan use. I’d say about a dozen HUGE ones when using a square 8 inch pan. Nearly twice that or more if using a 9×13 dish. Either way a makes a lot!
And maybe half a pound, I’ve never weighed them though.
I doubled the recipe and they turned out perfection! It took a very long time to reach the right temp but I’m glad I was patient.
I used half to frost about eighty cupcakes and the rest filled up a 9×12 pan to the brim. It was like working with whipped cream, though it started to set up by the end of frosting the cupcakes so the last dozen ended up a little lumpy looking. The pan made some excellent looking gigantic sized marshmallows.
Hi! I tried making these twice but each time they came out clumpy and in one big mass after i finished mixing it. what am i doing wrong?
Likely you are overheating the sugar mixture and it is setting before you can finish. Or you are mixing longer than the mallow needs.
Love love this recipe. Made it last year with honey and now this year with maple syrup. I am curious to your thoughts on the best way to store and for how long? I made this to use for thanksgiving but i had forgotten best way to store and now I wonder if making them 4 days ahead was a mistake? Your feedback is super appreciated.
First off… I loveall your recipes so so much!
i made a batch of MARSHMALLOWS a couple weeks ago and added them to a chocolate pecan pie (i also used your coconut tart crust for this from your book and it was fantastic). I froze the remaining MARSHMALLOWS and took them out tonight to use in another recipe. When i took them out of the freezer they were still soft. is this normal with MARSHMALLOWS? i thought they’d be hard and well….. frozen, but i can’t believe how soft they are fresh out of the freezer. thanks again for the recipes:)
Flavour is amazing. They are iN the fridge setting as we speak. I did part honey part agave syrup. Thanks for the Amazing recipe. My first tome makinarshmellows appears to be a success.
So happy you loved it!
I’m excited to try this one, but I wonder if omitting salt would make any or much difference in how it tastes? My child can’t seem to have salt so I’ve been hesitant to try anything new that calls for salt! D:
I make it without salt all the time!
Hi! This looks really good! Do you think this can be used to make marshmallow fluff or creme for fudge?
Many people have had success using it for fudge. Marshmallow fluff isn’t really made from marshmallow though so it won’t work for that. It’s made more like. Swiss meringue
These are Perfect!! I put off making them for a long time becAuse i dIdnt think i could pull them off, but these instrucTions are amazing!! I want to make Colored ones for holidays. How would you suggest making orAnge for halloween?? Add turmEric to tge water??
Yes I love this! So glad you enjoyed them!!!