Homemade Marshmallow Recipe

marshmallows marshmallows

Some of my favorite candies are marshmallows. Actually, I should backtrack a bit and say at the very top of my all-time favorite things to eat are marshmallows. I love their pillowy softness and their tender sweetness with undertones of vanilla. If it sounds like I’m getting a little Proustian for them, you’re right. I recently made several batches for some projects, which not only rekindled my love of them, but when I brought them to a few parties, people were stunned at how good they were and could not stop raving.

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Of course, all compliments are welcome—I’ll take them whenever I can get them. But there’s really nothing complicated about making marshmallows and anyone with a few extra egg whites on hand and a sturdy mixer, can produce world-class marshmallows right at home.

marshmallows

They’re very easy to make – if you can whip egg whites, you can make marshmallows. And it’s pretty fun, too. Once you’ve whipped up the stabilized meringue, you can swirl and spread it on a baking sheet and cut them later, or form them into whatever shapes you want.

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I’ve made all sorts of marshmallows over the years and here’s my basic recipe which I’ve tweaked a bit as I’ve gone along. In America, powdered granulated unflavored gelatin is widely available, which is commonly used there, although people elsewhere in the world use sheet gelatin, so I’ve given directions for both. (At the end of the recipe, I’ve added some links about using various kinds of gelatin.)

marshmallows maziena marshmallow recipe

The most important thing about making candy is this: Have fun. There’s kind of a theory in the cookbook world that the minute you ask readers to get out a thermometer, you’ve lost them. But it takes all the guesswork out of candy making and it makes the process foolproof.

Although most people just spread the mixture on sheets and let it cool before cutting it into traditional squares, there’s no reason you can’t simply scoop blobs of the mixtures onto a prepared baking sheet. Once firmed up, you can place them on top of wedges of tangy lemon tart or lime tart. If you really want to impress your friends (or yourself) you could also run the tart under the broiler for a few moments to caramelize the marshmallow mounds, too.

marshmallows

The great thing is that unlike meringue-topped tarts and pies, marshmallows don’t weep. I recently had an ice cream sundae party and we used the marshmallow on top of our ice cream creations, with swirls of sauces and candied peanuts, and an unofficial vote (ie: plates scraped clean) proved that it was a great swap-out for whipped cream.

You can certainly add flavors to the marshmallows, such as spices like cinnamon during the final beating stages, or add a shot of liquor, like absinthe or Armagnac, replacing some of the water used for softening the granulated gelatin. (Or the 2 tablespoons, if using sheet gelatin.) Peppermint oil works well, as does powdered espresso, both of which you can add to taste. For those looking for a chocolate marshmallow recipe, there’s one in The Sweet Life in Paris.

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There’s really just three steps to whipping up a batch of marshmallows; Make a syrup, whip the egg whites, then pour the syrup and gelatin into the whites while whipping. Once that’s done, you can cut or snip them into any size or shape. What are you waiting for?

marshmallows

Marshmallows
25-50 marshmallows

Adapted from The Great Book of Chocolate


I’ve offered instructions for using powdered unflavored gelatin, which is most commonly used in the United States, as well as gelatin sheets, which are what are used elsewhere. There are a few other options that people might wish to use due to individual diets, so I’ve linked to recipes that use agar-agar below.

  • 2 envelopes (17g) powdered gelatin or 17g sheet gelatin (8 to 10 sheets)
  • 1/2 cup (125ml) + 1/3 cup (80ml) cold water
  • 1 cup (200g) sugar
  • 1/3 cup (100g) light corn syrup
  • 4 large egg whites (1/2 cup, 110g), at room temperature
  • pinch of salt
  • 2 teaspoons vanilla extract or 1 teaspoon vanilla paste


Marshmallow Mix
One part corn starch (or potato starch), one part powdered sugar (about 1 cup, 140g, each)


1. In a small bowl, sprinkle the gelatin over the 1/2 cup (125ml) of cold water to dissolve and soften. If using leaf gelatin, soak the leaves in about 2 cups (500ml) cold water.

2. In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup (80ml) of water. Place over medium-to-high heat.

(Note that you will use this saucepan twice, to make the syrup and melt the gelatin, eliminating the need to wash it between uses).

3. In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.

4. When the syrup reaches about 210ºF (99ºC), increase the speed of the mixer to high and beat the whites until they are thick and fluffy.

5. When the syrup reaches 245ºF (118ºC), while the mixer is running on high speed, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.

6. Scrape the gelatin and water into the pan that you used for the syrup, or put the gelatin sheets and 2 tablespoons of the water into the pan and swirl it to dissolve. (There should still be residual heat left in the pan from making the syrup in it to dissolve it).

Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract or paste and continue to whip for 5 minutes, until the mixture is feels completely cool when you touch the outside of the bowl.

7. Dust a baking sheet evenly and completely with a generous layer of the marshmallow mixture. (I use a sifter to do this.) Make sure there are absolutely no bare spots.

8. Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.

9. Put about 1 cup (140g) of the marshmallow mixture into a large bowl.

Dust the top of the marshmallows with some of the marshmallow mixture. Use a pizza cutter or scissors (dusted as well with the marshmallow mixture) to cut the marshmallows into any size or shape pieces that you’d like and toss the marshmallows in the marshmallow mixture. Shake the marshmallows vigorously in a wire strainer to remove the excess powder.

Alternatively, you can dust a baking sheet and put scoops of the marshmallow on it, and let them cool, as shown in the post.


Storage: The marshmallows can be made up to one week in advance, and stored in an airtight container.


Tips and Troubleshooting

-If you’re wondering whether the corn syrup is necessary, or another sweetener can be used, please refer to my post Why and When to Use (or Not Use) Corn Syrup. There are also links there which explain the difference between regular corn syrup and the high-fructose variety. I’ve not tried this recipe with other liquid sweeteners so can’t advise or guarantee the results if you do make the substitution.

-If you are looking for an egg-free marshmallow recipe, there is one in my book, The Perfect Scoop.

-Some candy makers use only corn starch, and no powdered sugar, but I find the taste of the corn starch to be a little gunky by itself, so I mix the two. You can use all corn starch if you wish, but I don’t recommend using all powdered sugar as it can dissolve and make the marshmallows a bit damp.

-Should you cook the syrup too far in step #5, no need to toss it and start again; just add a few spoonfuls of water and recook it to the correct temperature.

-If the finished marshmallows are too soft, it’s likely your thermometer isn’t accurate. Test it in a pot of boiling water; if you live at sea level, the temperature should read 212ºF (100ºC).

-If your marshmallows have a wet layer on the bottom after the drying period, if likely means that you did not beat them until completely cool in step #6. You can blot the moisture off with a paper towel and dry them with the damp end up overnight to dry them out.



Related Links and Recipes

How to Use Gelatin

Why and When to Use (or Not Use) Corn Syrup

Candied Ginger

Vegan Marshmallows (Vegetarian Times)

Candied Citron

Vegan Marshmallow Recipe (Vegan Marshmallows)

Wobbly Science (Gelatin strength and “Bloom” explained) (The Age)

Gelatin Sheets (L’Epicerie)

Marshmallows in Paris at Pain de Sucre

Fouquet’s Chocolate-Covered Marshmallows

How to Temper Chocolate

129 comments

  • I really love marshmallows and I may have to try and make these. Thanks for the detailed recipe and the reassuring tips! They’re much appreciated!

  • I tried it once before and it was a bit of a sticky mess, but edible;-)
    your recipe seems more detailed, will definetely try it – thx for sharing the useful tips!

  • I am so DOING this. Those photos are so fantastic, the idea so appealing, I want some and guess who has 8 egg whites in the freezer?

  • I’ve made marshmallows before (and used a similar recipe), but the outcome was pretty sticky, not like store-bought ones. Was it my fault or are homemade marshmallows always stickier than store-bought ones?

  • Is it possible to use meringue powder? if so how much should I use and what is the proportion to the water and other ingredients?

    Thanks in advance

  • Looks like a lot of fun to make! My girls would love to do this! Thanks David!

  • David, I have bulk granulated gelatin. It seemed like a good idea at the time. Would I need 17 grams of this gelatin too? I have some egg whites in the freezer and these look so good! Love mallows!

  • Nan: One packet of the gelatin that I used (Knox) weighs 1/4 ounce / 8 grams, so it’s about the same equivalent.

    Sweet Tooth: I’ve not used meringue powder so can’t advise but would strongly recommend using real egg whites because I think the flavor of the powdered ones might not be very good.

  • I have gelatin in the pantry just waiting to make marshmallows and I’ve been intimidated since I first bought it! Guess I need to buck up and go for it, right? :)

  • I had a co-worker who used to make these every Christmas. We all ooh’d and ahh’d over them, thinking it must be sooo difficult. If only we’d known it was this easy!

  • Yes marshmallows are a very fun food to eat but they aren’t my favorite tasting. I should try the homemade variety to see if I can make the taste factor of marshmallows part of my favorite too.

  • I make a few batches of marshmallows every year at the holidays. The first time I tried it, I couldn’t believe how different they were from store-bought marshmallows. Now I can’t get through the winter without them. Thanks for giving homemade marshmallows their due. I’ll try this recipe next time.

  • Perfect – I have egg whites leftover from two batches of your always excellent vanilla ice cream – thanks for reminding me that marshmallows are easy and delicious.

  • I love making marshmallows and when you tell your friends they are homemade they are very impressed. I use them to top cupcakes. I would have never thought to cut them with scissors. Thanks for the tip about the cornstarch and powered sugar mix, that will hopefully solve the weeping problem. I want to make them right now!

  • I definitely want to make these for when I go camping this summer!

  • I love handcrafted marshmallows. They are so different than what we see in the store. I have never made them myself but will try your recipe.

  • I, too, find that homemade marshmallows are just wonderful. And soooo easy–assuming you have a good strong mixer. I made some peppermint ones for Xmas and then some raspberry ones for Easter (even cut them into bunny shapes with cookie cutters)–they were to die for. Did you dip any in chocolate? Nothing better in this world, which is why I must give them away or will eat a whole batch!

  • I guess aside from chocolates, we’ve all grown up loving marshmallows :) I love that you shared additional tricks and troubleshooting tips too. Yum!

  • I look forward to making these. When you say to increase the speed of the mixer, how much do you mean (I have a Kitchenaid)?

  • When cutting the ‘mallows into strips, I have found that a pizza cutter is really an ingenious and indisposable tool. Enjoy!

  • I think I love you…

  • I’ve discovered something lately–things I thought I didn’t like are actually quite good if you get the REAL version of them. So, I haven’t been a fan of marshmallows before, but maybe if they are homemade it will be a different story. Plus, I think my kids will just go crazy if we make marshmallows together–definitely bookmarking this for a summer project!

  • I don’t suppose you know if there are any high altitude adjustment to the recipe? I’ve always wanted to try making marshmallows, but now live over a mile above sea level.

    Thanks for yet another wonderful post!

  • THANK YOU!! my friends think I’m crazy for loving marshmallows so much. I’m pretty sure I won’t be making them on my own but it’s nice to know so many other people love them as much as I do. I’m always looking for places that sell homemade marshmallows.

  • Hi… I’ll try this receipe :-) If you’re looking for “guimauve” in Paris… go to Piccadi’s (8 rue Gay Lussac 75005 Paris)… coffee, chocolate, raspberry, vanilla, pistachio, lemon, coconut…

  • Thanks for including the link to vegan marshmallows David!

  • David,

    Years ago, I took a few cooking classes with you at Dorothy Lane’s Cooking School and you taught marshmallows. I made your recipe and they turned out perfect. My friends were surprised a home cook could make marshmallows, only having the commercial kind but everyone agreed that there is no comparison between store bought and homemade when it comes to marshmallows.

  • I’ve not been enticed to make marshmallows until I saw your dropped marshmallows; they are so much prettier than the squares. I’m seeing them made into those marshmallow mounded, chocolate covered cookies that I used to love as a kid.

  • I’ve been meaning to experiment with making marshmallows since late winter when I had the most amazing, ethereal marshmallows in the world, those from L’ Etoile d’Or.

    Whenever I’m in Paris I have marshmallow a few times from here and there but I’ve been spoiled by the ones from L’Etoile d’Or. Do you know anything about them i.e. who makes them?

    Thanks for sharing your recipe and tips.

  • I’ve got to take a cooking class which makes candy. I have a fear of boiling sugar that has prevented me from making so many yummy items on your website and book. I even own a candy thermometer… still in the package. I’ve been wanting to have freshly made marshmallows for ages and fear is all that’s preventing me from making my own.

  • I’ve never made them with egg whites and am curious what the difference is because the ones I make are sublime already! I use Martha’s recipe: http://www.marthastewart.com/341856/vanilla-marshmallows?czone=food%2Fchristmas-candy-cnt%2Fcandy-recipes

    It can be adapted in endless ways–I’ve used raspberry or pumpkin puree in place of the water…or lime juice….Yummmmmm….

  • My daughter has been wanting to make marshmallows for the past year- your wonderful post is spurring me on to be a good mama and finally do it with her!

  • I am wondering if you could add ginger to flavor them-either ginger juice or powdered or candied?
    Also, would it be possible to use the egg whites that one purchases in a carton at the market? I don’t always have eggs around as I don’t use them too much.

  • Quick question on spreading the marshmallows in the pan. What method would you suggest to get the marshmallows smooth on booth side. I tried using a cake decorating spatula to smooth the top but the marhmallows were too sticky to spread,

    Thanks!

  • Tobie: Verify from the instructions that they are suitable for whipping. Many (if not all) of those egg whites sold in cartons can’t be whipped, which I once found out the hard way. But if should say on the side or somewhere on the package.

  • We had the most incredible earl grey marshmallow at Hidden Kitchen last month! It was heavenly. We loved our experience there. Inventive food and great conversation. Sorry to miss your Colette event as we arrived late after a day in Reims and it was over. Any Texas travel in your future for Central Market classes?

  • These wonderful tips, especially letting us know that we just need to getting started. Curious if you could use this same recipe, without the gelatin, to make marshmallow fluff?

  • The marshmallow blobs look stunning. I’ve made Marshmallows for years but never with egg whites. Is there a marked difference in quality?

  • Hi David,
    We’re not vegan, but I’d like to substitute agar agar for gelatin (it’s a kosher thing) and use your recipe, rather than the vegan ones (we have chickens, and plenty of egg whites!). How much agar agar would you substitute for gelatin?
    Thanks!

  • Okay, that’s it. So I won’t get sticky fingers (tee-hee), just say you’ll come on over and make them at my house tonight!

  • Oh, I love making marshmallows and they’re nothing like those bland overly sweet stuff in the supermarket. My holiday packages for Christmas 2010 were S’more kits that included homemade marshmallows and graham crackers & Hershey milk chocolate bars. They were a BIG hit.

    For NB: the only way that I’ve ever been able to get both sides smooth or close to smooth is to wet my hands with water (or coat my hands in a neutral tasting oil) and quickly pat the marshmallow smooth. Sprinkle with powdered sugar and let them setup.

  • Thank you, David, for this wonderful recipe!

    I have a question about high altitude marshmallows. I live at 7000′ where water boils at around 196*. Would altitude also effect the syrup temperature?

  • O M G!
    as one who admits to eating that horrid faux marshmallow stuff right out of the jar for far too many years, this is a seriously dangerous post!
    what to do?

  • Ann: I don’t know anything about high altitude baking so you should probably consult a recipe for marshmallows specifically for those who live in higher altitudes. Letty Flatt and Susan Purdy are noted bakers who write about high altitude baking.

  • I LOVE making marshmallows too. So easy, and definitely worthy of a few “i can’t believe you made these” comments.

    also, you’ve just reminded me that i have some egg whites in the fridge, so maybe i’ll whip some up after all :).

  • David, David, David…

    Why do I love you?

    I guess it is because you so often post about something I had been thinking about (timely).

    Also because you include those other steps for those of us not living in the U.S. (thoughtful).

    And mostly because you do it with that typical DL panache that of course has wooed so many people to your words (be them in books or blog). Zing.

    I make just about anything I can by hand and especially from the field or sea, so why the hell have I not made marshmallows more than ONCE. Jeez, Louise, you’ve got my conscience going overtime here.

    Yes, this summer. Homemade ice cream will be flanked by the gentle marshmallows…did I mention that my husband is a free-range egg farmer and that I have killer, killer (floral) organic sugar. Can’t wait.

    Thanks.

  • Hello Daveed, have you tried to make them with tapioca instead of gelatin ?

  • I used honey and agave instead of the corn syrup at different times and the marshmallows were always perfect. I have to say I use an egg free recipe in case that makes any difference.

  • David, this is a tough one – using egg whites for something other than macarons! But you’ve inspired me and fancy impressing even myself with the blobs on these delicious tarts. It certainly does sound like a lot of fun and making a mess in the kitchen over the summer with the kids like this is definitely on the menu – merci!

  • I’ve been making marshmallows and cocoa mix for holiday gifts for a few years. I haven’t tried making them with eggs, and am curious about that technique. I’ll give it a try. It’s hard to picture the hot syrup not just deflating all of the lovely whipped egg whites, but I know if you say it is delicious, it will be!

  • I too think marshmallows are one of the best treats ever. I’m loving all your instructive photos! Maybe I will make your marshmallows for s’mores this weekend!

  • David, those look HEAVENLY! Thanks for the pictures and details. I am actually going to give this a try!

  • I’m not a huge marshmallow fan, but I can’t get enough of the ones that See’s uses in their candies – I think it’s because of the strong honey flavor in there. I’m wondering if the corn syrup can be swapped with honey.

    I’ve always been intimidated by making marshmallows mostly because I can’t stand it when I make something and it gets everything sticky.

    David – have you ever tried piping it into long thin strips or perhaps little kisses instead of dollops?

  • David, have you ever made it with agar?

  • For the high-altitude candy-makers: You have to calculate the temperature as a percentage of your water-boiling temp. E.G if your water boils at 196 degrees, that is 92.45% of the sea-level point. So calculate the given temperatures at 92.45 percent. So 210 degrees becomes 194, and 245 degrees becomes 226.5.
    David – these look scrumptious. Thanks for all your hard work!

  • Very tempting, but I know better than to try candymaking in July in Florida. The humidity is so high that nothing every hardens / drys properly.

    I wonder if I could stick them in my dehydrator for an hour or so.

  • Thanks for the recipe!

    After your post recently about marshmallows, I was curious what recipe you used.

    You have mentioned recent very hot weather in Paris- I did try this in NY area on a recent hot streak (and humid) and they did come out fine (chocolate dipped cherry marshmallows!!). I know candy-making can be tricky in humidity….

    Was I just lucky that day, or are marshmallows a bit more humidity proof?

    Thanks for the recipe and best directions I have seen!!

  • These look really good…..but….do you have any suggestions about what can be done with the egg yolks? I need to make a whole stack of macarons and then these…..unfortunately, I don’t have an icecream maker so icecream isn’t an option. :)

  • I may well try making a coconut variation, using coconut rum to soften the gelatin and subbing half of the vanilla with coconut extract. Thanks for the idea! Reading your blog always stimulates my sweet tooth to send new impulses to my brain. :-D

  • David:

    Thank you so much! I just have to make this recipe right away. I want to experiment with dipping them in chocolate and eventually creating a graham cracker base w/ the marshmallows dipped in chocolate – off I go. Thanks!!!!!

  • Magda – lemon (or whatever) curd?

    I love making marshmallows! The pillowy softness is exactly what I love about them. I really have no issue with corn syrup in confections, but I’ve also tried Eileen Talanian’s ‘marshmallow syrup’ (invert sugar) http://books.google.com/books?id=GEjMbB06y8AC&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false
    and it might be in my head, but they seemed lighter than the ones with corn syrup.

    When I was looking for the above, I also saw that she comments on high-altitude here http://books.google.com/books?id=GEjMbB06y8AC&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false

    Sorry this started to sound like an ad, I just got excited about the marshmallows :) Also, thanks for the tip on checking the carton for the egg whites!

  • Do you have any suggestions for making a vegetarian version? I’d love to make marshmallows, but I don’t eat gelatin. Presumably there’s some other gelling agent one could use —

    Please check the links that I provided at the end of the post for vegetarian versions. -dl

  • THANK YOU! :) :)

  • I made homemade marshmallows at On Rue Tatin with Susan Hermann Loomis – they were so good that I vowed to never make them again for fear I’ll eat the whole batch in one sitting. But now you have teased me and I might have to get cooking!

  • I wonder if these can be piped into little shapes. Thanks for the post; gives me something to do with the egg whites left over after making all the ice cream from your book…

  • Is that 17g of powdered gelatin or 17g of sheet gelatin?

    See my comment, up above about that. – dl

  • Apron Appeal: You might like the taste of marshmallows better if you made dropped them on to toasted cocnut instead of the cornstarch/p. sugar mix. I also dip them in chocolate.

  • Hello David,

    I’m a Yank living down under and can’t find whipped marshmallow cream for homemade fudge and was wondering if this would work? I bought your ice cream book and now have leftover egg whites. Love the ice cream!

  • Those are some sexy marshmallows.

    Now, I detest s’mores, yet roasting marshmallows is one of my life’s delights. I wonder if these would hold up as well over fire, or melt.

    Cheers!

  • Tammy, you can get marshmallow from USA foods in Melbourne, that’s where I get it.

    David, when making marshmallows how much powdered sugar should I expect to wear?

  • thanks for the recipe! I’ve tried a few different marshmallow recipes with varying degrees of success. So far everything I’ve made from your web site has been a smash hit, so I’m excited to try this recipe.

  • Wow, these look so tempting- I want to eat one now!! I’ve made a marshmallow filling for some chocolate marshmallow teacakes (a popular treat here in the UK) but I’ve never made actual marshmallows. Can’t wait to have a go at this recipe when I get time over the weekend!

  • Hi Maureen, thanks for the suggestion. I order from USA Foods whenever the budget allows…I find it expensive and typically out of stock of the items I want so I try to look for homemade or other brand alternatives. I’m just about to do a post about exactly this topic. If you have anything you’d like to add about things you’ve made to substitute something from home, I’m always happy to do a guest post. Cheers

  • My first taste of homemade marshmallow was a revelation. They are a sumptous marvel. The most unique flavor I’ve had was rosewater, made by The Marshmallows Company, whose CEO is eight years old. Cool all round.

  • We substitute about 1/3 of the sugar with peppermint candies and then cover the ‘mallows in chocolate. They come out pink and minty and have become a Valentine’s Day staple around these parts. I also managed to recreate See’s Marshmints recently. They used to be my mother’s favorites before they were discontinued.

  • You have hit the nail right on the head, I am finally going to make these, I have been wanting to, your directions are so detailed and perfect I am going to give it a try. A big THANK YOU

  • I want to dive into a pile of these marshmallows; I had a friend ship me some a few weeks ago and they lasted (sadly) less than a day.

  • I just have one question: what am I waiting for to try homemade marshmallow! It’s a great treat. I will definitly give a try to the chocolate version of these treats. By the way, I’ve read The sweet life in Paris last week and I have to tell you (sorry, my english is a little bad), I really loved it. You made me laugh a lot… I’ve been to Paris a couple of times and I have to admit that these peoples are really loaded with contradictions… Anyway, thank you, I really enjoyed it…

  • Bobbie– there’s a brand called Antonio Chef based in Israel makes kosher gelatin. The box claims that it’s even pareve, but since I can’t read the ingredients list (it’s in Hebrew, which I sadly have not studied since high school) I’m not 100% sure how they managed it. It makes delightful marshmallows though. I don’t think you can order it online, but if you have a local Jewish grocery (here in Dallas we have Milk and Honey) they should carry it.

  • These look amazing David. I’ll be trying them with Matcha soon!

    I also wanted to ask: what WP Plugin do you use to display your flickr photos? I really like the simplicity of it.

  • Hi Lynn in Tucson,

    Would you mind describing how you recreated Marshmints? Thanks!

  • You’re right, what am I waiting for? I have grahams and chocolate crying out for a fresh marshmallow! And I love the idea of making them free-form…

  • Try a touch of rosewater or violet essence in thm. Gives the most divine floral taste to them :)

  • David: It’s a standard Flickr badge that my previous web person customized to match the colors of the site.

    Lynn: I love mint and chocolate – sounds like a great idea!

    Magda: You can make crème anglaise with extra egg yolks, or sabayon (zabaglione), which is great with summer berries.

  • Thanks so much for this post. I am gluten-free and marshmallows are some of my favourite treats! A few months ago, I wandered by a shop somewhere on the border between the 3rd and 4th, close to Rambuteau Metro, that had large glass apothecary jars full of the most beautiful marshmallows it stopped me in my tracks. They have some unusual flavors (or new to me anyway) like saffron. The anise was definitely my favourite. Does anyone know what the name of this shop is or where it is? I’ve had a look a few times but can’t seem to find it again. I am starting to think it is my marshmallow Brigadoon :0) I suppose now with the recipe, I can make my own.

  • I have made egg-free marshmallows using agave nectar – not 100% successful but infinitely nicer than what you can buy in the shops, which wouldn’t be difficult.

    I’m hoping David will give us a recipe for cannelés to use up the extra egg yolks! These little cakes come from Bordeaux, apparently, and were invented to use up the egg yolks that were left over when the whites were used in clarifying the wine!

  • I made something like this once as a topping for cupcakes. It worked out quite well even though I’m not a huge fan of marshmallow.

  • David my comment has nothing to do with marshmallows which I’ve tried without success I’m following your advice in driyng them, my question is if you’ve been to a spice shop called Izrael and if so what do you think of it’s quality? my daughter is in Paris and a friend suggested this place to get some Piment d’Espelette

  • You’re right – I do like the dollop shapes. It somehow makes them more fun and dessert-y.

  • Claudia: It’s a very nice store, but it’s pretty expensive, though.

    Piment d’Espelette can be found in most ‘upscale’ food shops but for sure she can get it at G. Detou.

    Jennifer: That would be Pain de Sucre on the rue Rambuteau; they always have a whole range of marshmallows in stock!

  • These look simply amazing. I have always wanted to try making home-made marshmallows and well, I think it’s about time!

  • Hi David,
    I have been searching for a good candy thermometer for a while, and was wondering which one would you reccomend? Thx

    • I’ve used the Taylor candy thermometer, which is a good one. But I don’t recommend those probe-type digital thermometers since I used one once for candy making and it broke. (I called the company and apparently if the probe touches the bottom of the pot, it’ll blow it out – which was news to me.) I also have the standard “glass tube” style candy thermometers, which you can buy in most supermarkets and are inexpensive, but I recommend having a spare on hand since they do tend to break if you don’t take care.

  • Homemade marshmallows – can’t wait to use this basic recipe and get adventurous on the flavorings! Two questions:

    I’ve read that granulated gelatin packages vary from envelope to envelope. How many teaspoons should we use, if we’re measuring to be sure?

    I’ve also read that different brands/kinds of sheet gelatin have varying “strengths.” Has this been true in your experience?

    • I always just go by envelope and have been making these for decades (literally) and never had any problems, but if you want to be very accurate, use the weight equivalent as teaspoons can vary. As for sheet gelatin, I use what is available in the supermarket here which is what readers are likely to be able to purchase; it’s not labeled as to what strength it is. (Although I believe it’s silver.)

  • What I love about making them from scratch is that they are square and therefore perfect for smores!

  • I have made the ones in the Perfect Scoop so many times! Super easy, so much better than store bought ones. I actually love marshmallows after making that recipe, before that the store bought ones tasted like lots of sugar and artificial flavours! Also so great folded into chocolate ice cream with salted roasted peanuts. My favourite! :-)

  • What a loving montage of photos – showing a beauty never imagined lived behind the marshmallow.

  • ooo, i have such a weakness for marshmallows. thank you for doing them credit here! sometimes i think when i tell people i love mallows, they just think of the fluff in the jar or something. nothing like these thick, homemade goodies. can’t wait to make them myself.

  • Oh, oh, oh, -loving those pillowy blobs of marshmallow! I am not afraid of corn syrup.

  • I look forward to making these. When you say to increase the speed of the mixer, how much do you mean (I have a Kitchenaid)?

  • Katie: You would increase the speed as if you were whipping cream or beating egg whites for meringue. I didn’t want the recipe to get too long-winded.