Emily’s Famous Marshmallows

I actually used the swiss meringue technique but followed this recipe’s ingredient ratios. They were tasty and set well, but I think next time I’ll use 3 envelopes of gelatin instead of 4. The marshmallows had a hint of that “hoof” taste and smell to me. Possibly I’m hypersensitive. Also, mine whipped up faster than the recipe indicated. They’d already partially set when I put them in the pan. So the way you know they’re ready to go is that as you’re whipping the mixture starts to form stretchy threads, like melted cheese when you pull on it. I let it go a couple minutes past that and barely got it in the pan and somewhat smoothed before it solidified.

Yummy and fun to make with my grandson. The vanilla (I use the good stuff) was a little overpowering, so I will use less or try something else next time. There WILL be a next time!

I made these with fear & trembling but they were much easier than expected and turned out wonderfully. The only thing I did differently was to spray the pan with PAM and then sprinkle with powdered sugar mixed with a little cornstarch. They popped out of the pan without effort, I sliced them with a pizza cutter and everyone just loves them.

Great recipe

Love this recipe but I will use it in the future for really just marshmallows. I did what other said and used peppermint flavor instead of vanilla and added some red food coloring. Next time I will use vanilla and no food coloring. I will also put some powered sugar on top. I think it takes one time to make it and then I will be better with the timing next time. Planning to make it this weekend for my daughter and her friends (hot chocolate with a round cut out piece of this delicious marshmallow).

I tried to make homemade marshmallows before, and it always ended up in a sticky mess! These actually hold together nicely, and taste much better than store-bought ones! They are also great for s’mores!

I have made these marshmallows twice, another recipe one. the egg whites make a significant difference. marshmallows are very easy to make if you have a candy thermometer and a good stand mixer. I decorated with colored sugars for Independence day. what a hit! delicious and easy, my kind of recipe!

This was a fun project, but it’s not better than store-bought marshmallows. Actually, I prefer store-bought. I followed the instructions given by reviewers, which were clearer than the original recipe’s instructions. I separated out part of the marshmallow and added peppermint extract instead of vanilla, but I didn’t really care for that, either. The marshmallow mixture was sticky and hard to get into nice marshmallow shapes. However, I could imagine doing this again if I were making a recipe that called for melted marshmallows, like rice crispy treats, and I felt like making it more of a cooking event than the quick melt-and-stir rice crispy treat process.

Hey, that’s pretty good!

Very easy to make. I was expecting something very complicated after reading all the other reviews, but thankfully it was pretty straightforward. I used dark corn syrup instead because that’s what I had at home. I didn’t have a thermometer, so just used the cold water method to test. Admittedly, it was tricky. I never got a solid ball but a rather jelly like strands and bubbles. I misread the last step, and got a more liquidy mixture rather than the foamy one in the video, so I just beat it for another 15 minutes or so until it got very thick. I left it out at room temperature -9 degrees here right now!- to set, and after 2 hours it looked ready. Just to be safe, I let it stay overnight.

Simple tip: use mini muffin pan or ice cube trays dusted with powdered sugar to mold Marshmallows, when firm they plop right out with no cutting needed.

I ended up using this before my marshmallows were set, because I only needed it for a review I had been making. it made quite a bit more creme than I expected, but I won’t complain lol this was so simple and fantastic taste! will definitely be using it again!

I was pleased–I cook and bake a lot, but candy is an area I mess up a lot. So I kind of expected a disaster. But they turned out like I imagine they were supposed to. I guess it’s not something I would do very often, as they’re not THAT special, but for an occasional novelty item, they’re good.

I tried this recipe as a first foray into candy making. The results were very good and my family really enjoyed the marshmallows. I used 1/2 tsp peppermint extract instead of vanilla. This was added when beating the final mixture. I found some tips in the reviews helpful: – Do the egg whites first, then the gelatin, then the sugar mixture. – Use a pizza cutter to cut the finished product – Use a stand mixer if you have one – I lined the pan with plastic wrap coated with non-stick spray. The marshmallows fell right out. – Using a mixture of 1 part powdered sugar and 1 part cornstarch to coat the marshmallows eliminates stickiness. I found the comments about the sugar mixture foaming up when the gelatin is added to be exaggerated somewhat. It does foam up but only for a moment. A medium saucepan is fine. Use caution when beating the final mixture, if it gets too stiff it becomes difficult to pour and spread in the pan. It did spread but the tops of my marshmallows were “mountainous” instead of smooth. Next time I will pour into pan when the mixture still drips slowly from the beater blade.

Really hard to make. I had to make it twice for it to work. If you egg whites aren’t REALLY white after beating, than keep beating. This is the mistake that I made and in the end, my marshmallows came out liqudey

I made 3 double batches of this recipe (mind you, following the tips of using a large pan for cooking the sugar mixture then adding the gelatin mixture in slowly and using my kitchenade mixer to do the mixing….. Big help). I made regular first (turned out perfect and SO GOOD), caramel 2nd which I only did because I goofed and didn’t double the gelatin, used a 1/4 cup less water in the sugar mixture and cooked the sugar mixture on to high of a temp – all by accident. It had a caramelized flavor going on due to my mistakes and so I added some caramel extract and went with it. Besides the huge mess the sugar/gelatin mixture made when going into the egg whites due to it hardening as I poured it and so it didn’t make the marshmallow fluff like combo the first batch did, they still turned out good. They were much more dense than the light and fluffy 1st batch. The last batch went fine. I only had 6 tablespoons of gelatin left and so that is what I used in the last doubled batch. I added mint extract and green food coloring. The also turned out great. All 3 had wonderful flavor. I will be making them again and will try experimenting with other flavors too. I would stick with the exact measurements recommended in the recipe after all this. They really did turn out the best. One other tip…. Lined my pan with wax paper and then put the powder sugar all around it. That made it very easy to pull the marshmallows out and place on a cutting board to slice into squares. Enjoy!!

I loved this recipe and is the BEST tasting marshmellow I’ve done! I like adding flavors to my recipe is I tried this one with a little raspberry flavoring. It was so delicious and was the perfect shade of light pink for valentines day.

Cool recipe, but when it was cooling there was some kind of separation between the gelatin and the marshmallow. I’m not sure if it was me or the recipe, but it tasted great anyway!

Love the taste, but there are a few more things people should know before they start cooking: For step 4 (whipping the egg whites & then all ingredients): If you have it, use a stand mixer instead of a hand mixer. It will be somewhat easier to control pouring the syrup into the egg whites. I never got to a “stiff” peak, but the mixture did get gelatinous anyway. For step 3, the last sentence (combine gelatin mix & syrup): Plan to place the container in a place easy to clean up BEFORE combining, because it may bubble over the container & cleaning up strings of sugar/gelatin from all surfaces is horrible!

I was looking for a way to show off my new stand mixer, and this was it! One of the reasons I love AllRecipes is for the reviews, so thank you to everyone who shared tips like using a larger pan. I am a novice cook, so I truly appreciate advice like that. These turned out beautifully. I made graham crackers to go with them, and everyone at work gets a truly homemade s’more tomorrow. Thanks for the recipe and the reviews, y’all.

LOVE Making these. Every time I make them, I change up the color and flavor to suite the Holiday or occasion. Always a big hit.