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Home Made Marshmallows


Marshmallows in the mid 1800s used to contain the extract of the marshmallow plant. But by the later part of that century and into the 20th they took on more of the form as we know them today. Most recipes before 1900 use gum arabic instead of gelatine. The The Mendelssohn Club cook book of 1909 uses Knox Gelatine, which can still be found in stores today. Here is the recipe we used to make our homemade marshmallows.

4 cups sugar
4 packets Knox unflavored gelatine
1 3/4th cup water - divided
1 tablespoon vanilla extract
1/3 cup powdered sugar
1/3 cornstarch

In a bowl combine the 4 packs of gelatine with 3/4th cup water. Let this set between 10 and 30 mins so it may "bloom". In one pot pour in 4 cups sugar and 1 cup of water. Next bring to boil the sugar and water with medium heat, stirring constantly. Once it comes to a boil stop stirring and boil until a candy thermometer reaches 244 degrees - the firm ball stage. Once that stage is reached slowly pour syrup into gelatine, beating {at high speed if you have an electric mixer}. Add in vanilla and continue to beat until basically it fluffs up. This takes between 15 and 30 minutes worth of beating time total.
Now combine cornstarch and powdered sugar together and sift into a jelly roll pan,cookie sheet or casserole dish. Pour marshmallow mixture into your pan and let it rest overnight. Next day slice marshmallows into squares. They are excellent, esp in hot chocolate.

Notes: You can make this with any flavoring. I am going to try a cinnamon flavored batch one day. Also you probably could coat these with chocolate for a marshmallow candy.

Enjoy the old fashioned way of things? Interested in the Victorian era? If so have a browse around our other site A Victorian Passage. Updated Regularly!


This page contains a single entry from the blog posted on March 9, 2010 8:28 AM.

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