Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 1, 2006 02:21 PM

Question about Marshmallows

I am going to attempt to make home-made marshmallows this year. Most recipes I have read said to not cover them for storage (at least, in the beginning) question is how long will they keep? We are driving home for Xmas and I want to take them with I put the in tupperware?

  1. Click to Upload a photo (10 MB limit)
  1. After making them you have to dry them out before cutting them. But after cutting them and dipping them in a mix of potato starch and powdered sugar, i threw them in a ziploc bag. kept great for weeks.

    9 Replies
    1. re: Produce Addict

      I've never seen potato starch. Do you find this with the corn starch and would corn starch work? TIA!

      1. re: eriberri

        It's often in the kosher section of the supermarket -- has a milder taste than corn starch but i think corn starch (or all powdered sugar) would work too

        1. re: Produce Addict

          Thank you. I'll have a look in the kosher section.

          1. re: Produce Addict

            Most powdered sugar has cornstrch in it to help keep it from clumping.

          2. re: eriberri

            If you are near an Asian market-you can use "katakuriko".

          3. re: Produce Addict

            I have made mine with toasted coconut. I line my pan bottom with toasted coconut-pour marshmellow in and top with the rest of the toasted coconut. I let sit and when I cut them I roll sides in more toasted coconut. They travel well and usually don't last very long!
            The store bought kind are usually rolled into corn starch. 10x sugar may work and you could add a bit of cocoa pwd to it for a chocolate coated one.
            The variations are unlimited-
            Chopped nuts
            Chopped candy canes
            sugar and cinnamon

            1. re: MeffaBabe

              mmm, toasted coconut sounds yummy - I'd be afraid I'd eat the whole pan myself!!
              Do you mind giving your recipe for the marshmellows?

              1. re: pescatarian

                The recipe for toasted coconut I am using is from Ina Garten (The Barefoot Contessa) on the food netork. Just search for it on the food network page.

              2. re: MeffaBabe

                Did you spray your pan with non-stick spray before or does the coconut work for that? THANKS

            2. I just made peppermint marshmallows. I used Martha Stewart's MM recipe, and added 1/8 teaspoon peppermint OIL. I swirled in the oil and some red food coloring in the end. I use a 50/50 ratio of potato starch and powdered sugar, on the bottom of the pan, and on top of the marshmallows. I dried for about 24 hours.

              I cut them with an oiled pizza cutter. I melted a chopped bar of Lindt 70 percent, until it was about 2/3 melted in the microwave. I stirred it until cool and dipped the top of the marshmallows in it. Because I didn't get the chocolate too hot it never fell out of temper. I sprinkled the top with a little crushed peppermint candy.

              They were SO delicious.