We’ll admit we had to make a few batches of these before finding the perfect combination & mixture. This recipe is fairly simple in terms of ingredients but it is all about accuracy when it comes to timing. The timing of boiling some ingredients & of whipping others is very important.
Our first batch we did not whip long enough. The result: a texture slightly more syrupy than marshmallow fluff. We’re not complaining, trust us.
Finally we got it right. The best advice we can give? When you think you’ve whipped the mixture enough? Go for another five minutes or so. The consistency should be very thick.
Time haunts you on this recipe in the worst way possible. Waiting FOREVER, ok fine about 16 hours, to eat these bad boys! Revenge is sweet in the fact that over time these get ever more marshmallow-y, for lack of better word. My taste tester, aka my roommate, was out of town this weekend, leaving me with batches and batches of marshmallows to eat alone, again, not complaining. We made these on a Wednesday & they were ready to be cut by Thursday afternoon. After sitting for a day they were ready on Friday afternoon – some moisture evaporated leaving them even fluffier and tasting like the perfect marshmallow.
- 1 cup water, divided
- 1¾ cups granulated sugar
- 1 cup light corn syrup (Karo is great because you don’t even need a measuring cup for it!)
- 1 42g package of Raspberry Jell-O gelatin (you will only use half)
- powdered sugar, for dusting
- optional (but mandatory!):
- chocolate chips, melted
- crushed sugar cone
- Line baking pan with parchment paper. Dust paper with powdered sugar.
- Pour ½ cup water & gelatin mix into large bowl. Let this sit while you create the syrup.
- In saucepan, over medium-high heat, pour in sugar, corn syrup, & remaining water. Stir until the mixture begins to boil.
- Cover the mixture for 2 minutes & then remove lid. Let mixture boil for another 5-10 minutes, watching it very closely so it does not burn.
- Once syrup is complete, pour mixture into bowl of water & gelatin.
- With an electric handheld mixer, begin mixing the ingredients at a low-medium speed for one minute.
- Increase speed to medium-high & continue mixing about 10-15 minutes, until thick & stiff.
- Pour mixture into lined baking sheet & let it sit, uncovered, at room temperature for 12 hours.
- Place marshmallows into the freezer for 4 hours.
- Remove & cut with knife. Enjoy!
large mixing bowl
8in chef’s knife