Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Apr 1, 2012 02:34 PM

Homemade Marshmallows

I am becoming a huge fan of tasty well made more bag marshmallows for me. Currently my favorite marshmallow candy is See's chocolate covered marshmallow with carmel. I have been thinking about making homemade marshmallow, and my friend adivsed me against much of a hassel, and she told me I would never get my saucepan clean after making the candy in it. Has anyone else had these experinces?? Any advice.. is it worth it or should I should I ban the effort?

  1. Click to Upload a photo (10 MB limit)
  1. I have repeatedly watched Alton Brown's show on making my own marshmallows and think it would be quite reasonable to clean up. It is far different from making more traditional candy, IMHO.

    1. Hi- I have made marshmallows the last couple years at Christmas and while they are slightly messy the results are excellent! Homemade marshmallows are so far superior to store bought that the clean-up is worth it.. i use an enameled cast iron pot if that is helpful adi

      1. A touch messy but not nearly as messy as making a lot of things! I, too, am a homemade marshmallow fanatic and love to make them.

        1. I've posted this before but it's kind of interesting. Sixty/ sixty-five years ago when I was an American kid living in South America my mother used to make marshmallows all the time because they weren't available there. This was her recipe. "Boil 4 cups sugar and 1 1/2 cups water to the long thread stage. Soak 4 tablespoons plain gelatin in 1 cup water for 10 minutes while syrup is cooking. Pour hot syrup over gelatin and beat until cool (the mixture gets white and creamy as you beat). Wipe a 9 x 13 pan with a damp cloth and sprinkle with toasted finely grated coconut. Pour in the candy and sprinkle more coconut on top of it. Let set at room temperature for 24 hours. Cut into squares with scissors dipped in hot water. Roll each marshmallow in more toasted coconut. (This recipe worked in spite of fairly primitive cooking conditions. We had no candy thermometer but bought an electric hand mixer from another American family returning to the States---before that we took turns with a hand-driven egg-beater. Local sugar was gray and had bits of rope in it but seemed to work OK for this recipe and Knox Gelatin was brought to us by a friend who worked on a cruise ship so was passing through every couple of months. Cooks in the hinterlands make do.) BTW Energy tell your friend that sugar soaks out of a pan---cleaning is no problem.

          4 Replies
          1. re: Querencia

            Did she use a hand mixer? I'm asking because I don't own a stand mixer and would love to make marshmallows, and I'm guessing stand mixers weren't that prevalent in South American households 60 years ago.

            1. re: Zusie

              I don't know about Querencia's mother but I have made marshmallows with a handheld electric eggbeater before and it works fine.

              1. re: Zusie

                I've successfully made marshmallows with a hand mixer (not the particular recipe above, but similar). You just have to be ready for each step and move quickly. It worked for me each time except once when I dragged my feet a little and ended up with strands of hardened caramel all around the beaters of the mixer. I'm sure using a stand mixer is easier (sigh...) but overall it's really not that hard and a lot of fun.

                1. re: Zusie

                  She did it by hand until a friend who was going back to the States sold her a Mixmaster.

              2. I have done it. Your friend is a party pooper. It is fun and the results are wonderful. I suggest you not share with her.