youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Martha's Marshmallows

A community recipe by

Not tested or verified by

Print me


From "The Martha Stewart Cookbook"


Serves: 40

  • 4 packets gelatine (unflavoured)
  • 1½ cups water
  • 3 cups sugar
  • 1¼ cups light corn syrup
  • ¼ teaspoon salt
  • 2 teaspoons vanilla
  • 1½ cups confectioners' sugar (plus additional for rolling)


Martha's Marshmallows is a community recipe submitted by rachelak and has not been tested by so we are not able to answer questions regarding this recipe.

  • Oil an 11x17-inch baking dish with vegetable oil. Line dish with foil, and lightly coat foil with more oil.
  • In the bowl of a standing electric mixer, soften the gelatine with 3/4 C. of the water. Place the sugar, corn syrup, the remaining 3/4 C. water, and the salt in a heavy saucepan. Bring to a boil and cook over high heat until the syrup reaches 234 to 240 degrees F, or the soft-ball stage, on a candy thermometer.
  • With the whisk attachment of the mixer at full speed, beat the hot syrup slowly into the gelatine until mixture is very stiff, about 15 minutes. Beat in the vanilla.
  • Pour the mixture into foil lined dish. Allow mixture to rest, uncovered, at room temperature 10-12 hours.
  • Using a fine sieve, sprinkle the confectioners' sugar onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar, and using a small, lightly oiled cookie cutter, cut into shapes. Be sure to dip the cut edges of the marshmallows into confectioners' sugar to prevent sticking. Once made, keep in an airtight container - best eaten within two days of making.
  • Tell us what you think

    Chocolate Strawberry Tart