The Marshmallowists Share Marshmallow Recipes
Vegan certified chocolate. Soft and delicious texture. Vegan strawberry Mooshy marshmallow finely coated with premium dark chocolate. Handmade in Melbourne by head chocolatier, Issy Bilal. Browse more Vegan Chocolate here.
Get your cup of cheer outfitted with decadent red velvet marshmallows
These coffee marshmallows are fluffy, decadent and taste just like a cup of coffee. Pair them with a cup of hot chocolate.
I'm working on planning a Backyard S'more Party for early fall, and I've begun testing out new marshmallow recipes to make for some unique s'more combinations for my guests to create and enjoy. One of the first flavor combinations that immediately came to mind when I began brainstorming for the party were Key Lime Pie S'mores (with homemade Key Lime Marshmallows and white chocolate on graham cracker). Recently I did a little searching online for a key lime marshmallow recipe or a citrus marshmallow recipe I could convert to key lime. I discovered this recipe for Lemon Lime Marshmallows and decided to adapt it to suit my needs. Instead of using a mixture of lemon and lime juice, I substituted freshly squeezed key lime juice. The resulting marshmallows were fluffy pillows of bright and tart key lime deliciousness! These are definitely less sweet and more tart than your standard marshmallow, but I found them utterly refreshing and knew the tartness would be a perfect compliment for the super sweet white chocolate I would be paring these with for Key Lime Pie S'mores. Paired with white chocolate, these were a perfect balance of sweet and tart and were wonderfully reminiscent of the classic pie. If you're not feeling up to making s'mores, these marshmallows are also wonderful when dipped in white chocolate for a little added sweetness. If you're a fan of tart key lime desserts, you should definitely give these a try. With a few special tools (a candy thermometer and a stand mixer), marshmallows are really a breeze to make! Key Lime Marshmallows adapted from Mirabelle Creations makes ~3 dozen marshmallows 1/4 cup powdered sugar 2 (1/4-ounce) envelopes unflavored gelatin 1/2 cup freshly squeezed key lime juice 1 3/4 cups sugar 3/4 cup light corn syrup 1/2 cup cool water 1/4 teaspoon salt 1 tablespoon grated key lime zest green food coloring, optional Spray a 9x9 dish with spray cooking oil and set aside. Sprinkle a small amount of powdered sugar in dish, covering bottom and sides. Combine the gelatin and key lime juice in the bowl of a stand mixer. On the stove, over medium heat, add sugar, corn syrup, water, salt, and lime zest to a small pan. Stir until the sugar dissolves. Increase the heat to high. Continue cooking the mixture, without stirring, until a candy thermometer inserted into the syrup reads 250 degrees F. This will take about 10-15 minutes and the mix will be boiling. Mix the gelatin and key lime juice mixture on low speed. After the syrup reaches 250 degrees, slowly pour it into the bowl of the electric mixer to combine with the gelatin. Mix on low speed until the syrup and gelatin mixture are combined. Increase the speed of the mixer until it is on maximum. Beat the mixture until it becomes white in color and nearly triples in volume, about 15 minutes. Add the food coloring (to your desired color) to the mixture at this point and mix for one more minute. Coat a rubber spatula with cooking spray. Using the spatula, spread the marshmallow mixture into the prepared dish. Lightly spray the cooking oil on your hand. Press the marshmallow into the corners of the pan. Sprinkle with powdered sugar and allow the marshmallow to set, uncovered, overnight. Using a knife, run the knife around the edges of the dish. Turn the dish over and release the marshmallows from the dish onto wax paper, covered with powdered sugar. Using a knife, covered with powdered sugar, cut the marshmallows into 2 inch squares. Roll the cut marshmallows in the powdered sugar, until all sides are covered.
It's citrus season, let's celebrate with fluffy Blood Orange Marshmallows!
Sometimes it's fun to give and receive handmade gifts and nothing is more fun to make and give than marshmallows! I've made a long list of different varieties here at WITK, including peppermint, blueberry and birthday cake. These marshmallows are a little different because they contain no corn syrup! That's right, these marshmallows are actually made using chemistry! The main ingredients for these fluffy pillows are sugar, water and cream of tartar. Cream of tartar is actually the mild acid - potassium bitartrate. By adding this acid to the sugar solution and introducing heat, the cream of tartar actually catalyzes the breakdown of the sugar (sucrose) molecules into its components - glucose and fructose. Do you know what is in corn syrup? It's glucose and fructose! We just made our own corn syrup, in situ! (thought I would throw in a little more sciencey verbage for you there.) So if you aren't a fan of using corn syrup, you should give this recipe a try! The combination of cherry and lemon makes these more of a summer flavor than a winter one, but who doesn't want to be reminded of those warmer days? Whip up a huge batch of these and hand them out to your friends this holiday season! You can even use organically grown sugar and organic cream of tartar (I'm thinking it's collected from organically grown grapes?) and make organic marshmallows! One Year Ago: Apricot-garlic Pork Tenderloin and Potatoes and Fennel Two Years Ago: Coconut Brownies Three Years Ago: Salted Caramel & Chocolate Crostata Cherry-Lemonade Marshmallows Adapted from Sweet Confections These marshmallows came out a little airier and stickier than my usual recipe. This makes a lot of marshmallow, the recipe is easily halved if you don't want two full pans of marshmallows! For the Lemon Layer 1/4 cup cold water 1/2 cup freshly squeezed lemon juice 3 tablespoons powdered gelatin 1 cup water 3 1/4 cups granulated sugar 1/2 teaspoon cream of tartar 1/8 teaspoon kosher salt 1 teaspoon lemon zest For the Cherry Layer 3/4 cup pureed cherries 3 tablespoons powdered gelatin 1 cup water 3 1/4 cups granulated sugar 1/2 teaspoon cream of tartar 1/8 teaspoon kosher salt For the marshmallow coating 2 cups cornstarch 1 cup powdered sugar Lightly coat two 9x13-inch pans with cooking spray. Gently wipe out the excess with a paper towel. In a small bowl, whisk together cold water, lemon juice and powdered gelatin. Set next to the stove and allow to bloom. In a 4-quart pot, combine water, sugar, cream of tartar and salt. Bring to a boil over medium heat. Clip on candy thermometer and cook until sugar dissolves and temperature reaches 250ºF. Remove from the heat and let cool for 5 minutes. Add bloomed gelatin and whisk until dissolved. Pour marshmallow syrup into the bowl of your stand mixer. Whip with the whisk attachment on high for about 10 minutes. Add lemon zest and whip for another minute, or until batter is shiny, fluffy and almost completely cool. Pour into the prepared pans, half in each pan. Clean out all your equipment and make cherry marshmallow layer! In a small bowl, whisk together pureed cherries and powdered gelatin. Set next to the stove and allow gelatin to bloom. In a 4-quart pot, combine water, sugar, cream of tartar and salt. Bring to a boil over medium heat and clip on your candy thermometer. Boil until the sugar dissolves and the temperature reaches 250ºF. Remove from the heat and let cool for 5 minutes. Add gelatin and whisk until dissolved. Pour marshmallow syrup into the bowl of your stand mixer and whip on high for 10-12 minutes, until shiny, fluffy and almost cooled. Add some red food coloring if you want a darker color. Pour cherry marshmallow batter on top of the lemon layer. Let marshmallow sit for 4 hours to solidify. Mix Cornstarch and powdered sugar and place in a large bowl. Set a mesh sieve over a bowl and get a storage container ready. Dust your countertop with some of the cornstarch mixture and remove the marshmallow slab from the pan. Dust the top and sides with the cornstarch mixture. Using either a pizza cutter or a chefs knife, cut marshmallow into 1-inch strips. Cut the strips into 1-inch cubes. Toss the cubes into the bowl of cornstarch and powdered sugar. Toss to coat. Transfer marshmallows to the mesh sieve and shake off excess powder. Transfer to the storage container. Marshmallows will keep for 2 weeks in an air-tight container.
If you've never made marshmallows before then this is the best recipe. We love the rich raspberry ripple, that's easy to achieve. Make for a gift, afternoon tea or a dinner-party dessert.
Fans of candied grapefruit peel will love the chewy bits of candied zest in these marshmallows. For a more traditional take on marshmallows, see our recipe for [Homemade Marshmallows](/recipes/food/views/51152000) . And see [Make Your Own Marshmallows](http://www.epicurious.com/articlesguides/howtocook/primers/marshmallows) for additional recipes and tips.
Wondering how to make marshmallows? You can make them in 6 simple steps. Get the recipe, plus tips on coloring and decorating marshmallows!
[recipe] Blueberry and White Chocolate Fancy S’mores with Lemon Sugar Cookies Makes 1 dozen blueberry syrup (recipe below) 2 dozen lemon sugar cookies (recipe below) 12 blueberry marshmallows white chocolate bar (enough for 12 s’mores) For the baked version (great for a crowd or if you don’t have a bonfire): Preheat oven to 275 degrees. On...Read More »
Your favorite fountain drink is transformed into these two-toned marshmallows — cherry optional!
If you're not a marshmallow lover, these colorful and flavor-packed pomegranate and cranberry marshmallows will change your mind.
Eggnog marshmallows are a delicious Christmas-time treat. They also make great hostess gifts! After all, who wouldn't love to receive homemade marshmallows?
Dark cocoa powder and a chocolate coating give these velvety chocolate marshmallows deep, dark chocolate taste.
Homemade marshmallows are head and shoulders above store-bought. Fresh sweet cherry puree adds beautiful color and flavor to these marshmallows.
Marshmallows are one thing you may not have thought of making from scratch, but once you know how to make homemade marshmallows you won't want to go back to buying storebought! They are deceptively simple and the flavor is out of this world!
Homemade marshmallows without corn syrup. Recipe makes 36 1.5inch cubes, or 81- 1inch cubesserving size 1.5inch cube
If you are looking for the perfect holiday marshmallow recipe then you are going to love these Grinch Marshmallows. Perfectly soft and sweet while being Grinch themed for the perfect holiday treat.
Making vegan marshmallows may seem intimidating at first, but it's actually quite simple. You only need a few simple ingredients and a little time. With a little bit of effort, you'll be able to enjoy fluffy, creamy marshmallows that are completely free of animal products. You will be amazed by these vegan marshmallows because they are light, fluffy, and easy to make. If you are new to a vegan diet, there are several things that you will have to eliminate from your diet. This includes red meat, chicken, meat and seafood, dairy products, and eggs. And, of course, these vegan marshmallows are another great substitute to help you become vegan without craving a tasty treat. Vegan Marshmallows Recipe Dessert time!! Why can't vegans enjoy the sweetness of non-vegan? Sure they can. The food industry is evolving, and vegan-friendly products are in the market. Marshmallows taste amazing even when they are prepared from non-dairy ingredients. Ingredients needed are only a few, and cooking time is also less, saving you time. Making vegan marshmallows is easy, but they can be tricky if you don't follow the exact instructions. They can be a bit flat and chewy. When done right, these vegan marshmallows are heavenly. They are soft, spongy, and full of flavor. I will walk you through how to make these vegan marshmallows. Pin the image below if you like this vegan marshmallows recipe! Pin Ingredients Aquafaba - ½ cup Cream of tartar - ¼ tsp Water - ⅔ cup Agar Agar Powder - 1 tbsp Sugar - 1 ¼ cup Powdered Sugar for dusting - ½ cup All the ingredients for these vegan marshmallows are probably already in your kitchen. So, most likely, you don't need to go to your grocery store. Directions Given below are the instructions for baking the marshmallows. Take a pan and dust it with powdered sugar. I advise using 8x8 inch pan. Keep it aside. Make Aquafaba Mixture: Now prepare the aquafaba, put it in the bowl and mix in cream of tartar. Keep mixing it for six minutes. Now add in vanilla extracts and again whip for three minutes. Whip until it turns white and a foamy texture appears. The total whipping time is nine minutes. Make Agar Agar Syrup: Take a saucepan. Add in water and agar agar syrup. Boil it. Boil for 3 min and stir it continuously. Add sugar, and again boil it for three more minutes at medium flame. Remember, you have to keep stirring. Mix all the prepared ingredients: Switch off the flame and add this hot agar agar syrup to the Aquafaba. Meanwhile, keep whipping the Aquafaba slowly for half a minute. It will make the mixture turn shinier. Now pour this mixture into the pan that’s surface was dusted with icing sugar. Cool and Dry the Marshmallows: Use powdered sugar to sprinkle on the top of marshmallows and keep them aside for 1 hour to cool down completely. Now cut them into 1-inch squares and again sprinkle powdered sugar. (Or use the cookie cutter to shape them to your liking) Preheat the oven to 150 degrees Fahrenheit and then switch off the oven. Now place your marshmallow tray in the oven and let them dry. Drying time in the oven is at least 1 hour. Cooking Tips for Vegan Marshmallows Written below are some cooking tips that you should follow. These can be precautions you should consider. You have to beat Aquafaba for a complete nine minutes before you add agar agar syrup. Low-medium flame is recommended while stirring agar agar mixtures to avoid burning. Give six minutes to the agar agar so it dissolves and melts properly. Add complete agar agar syrup to aquafaba. A spatula can be used to scrape out the surface of the pan. You should not allow cooling of the marshmallow mixture and pour it hot on the pan. The cooled mixture can't mould. Don’t cut in squares before 1 hour of cooling. Ensure the oven is switched off before marshmallows are put in the oven. Vegan Marshmallows flavor variations; Substitute vanilla extract with 1 tsp peppermint extracts to make peppermint marshmallows. You may add 1 drop of oil (peppermint) instead of extracts. For strawberry flavor, add 2 tbsp powdered dehydrated strawberries in the aquafaba in the last minute of beating. You may also use 1 tbsp of this powder to dust on the marshmallows. For chocolate flavor, add 2 tbsp of cocoa powder to the aquafaba in the last minute of beating. Same as the strawberry flavor trick, use 1 tbsp of cocoa powder mixed in the sugar to dust the marshmallows. FAQs How to store vegan marshmallows Pick an airtight box for storing the marshmallows. You can refrigerate them, and freezing is not recommended. You can store it for up to five days in the fridge. What is Aquafaba? It's a substitute for eggs. It is a fancy term and refers to the liquid in the chickpea or white bean can. Which sugar is suggested for vegan marshmallows? Use granulated sugar. If you don’t have, then use white sugar. Nutritional Value Per serving (1 marshmallow), you will get 20 kcal of calories, 4 grams of carbs, 10 mg of potassium, and 1 mg of sodium. Conclusion Vegan Marshmallows are not just for vegans anymore! We know that marshmallows are an iconic part of American treats. We also know that many of our friends and family are looking for vegan marshmallow recipes. So we decided to make a blog post that shares our favourite vegan marshmallow recipe with the world! We hope this post has inspired you to try a new vegan marshmallow recipe. If you have any questions, please feel free to contact us through our comment section of the post. Please share your feedback with us on how you found the taste of the vegan marshmallows.
I had wanted to come here today to write about Christmas baking and how much I was looking forward to some time to relax over the holidays, but after the heartbreaking events that happened on Friday in Conneticut, it all seems so trivial. I almost didn’t post this at all. I don’t usually get so open and emotional here, but ... Read More
Step by step instructions fro making fluffy, homemade espresso marshmallows that taste like espresso and hot chocolate giving each other a hug!
Homemade marshmallows made with honey and brown sugar, swirled with dark chocolate.
If you’re looking to step up your marshmallows to a more sophisticated treat, then look no further because you must try my Prosecco Marshmallows. They still have that soft sweet taste that everyone loves, but now you can also enjoy the taste of your favorite bubbly when biting into them. These marshmallows are the perfect […]
Fluffy, rose-flavored homemade marshmallows! They're perfect for a treat or with your favorite hot chocolate. These are easy to make when you follow our step by step directions!
Fluffy marshmallows are the perfect festive treat! If you're looking for dessert ideas, you NEED this collection of 25+ incredible homemade marshmallow recipes... from traditional to uniquely flavored to allergy-friendly! No corn syrup, with or without gelatin, all 100% healthy & very easy. It takes only 30 minutes to whip up a batch this Christmas! Enjoy homemade marshmallows in steaming hot cocoa, toasted with s'mores, or on ice cream!
There's nothing more irresistible than homemade, real food marshmallows. These Vitamin C Hibiscus Rose Hip Marshmallows are naturally sweetened and Paleo friendly. Super fluffy and sweet with a delicate herbal flavor, these easy-to-make, light pink marshmallows are also packed with a vitamin C boost. *** Advance Preparation Required ***
Homemade marshmallows made with honey and brown sugar, swirled with dark chocolate.
These vanilla bean–speckled marshmallows have a more pronounced vanilla flavor than our classic [Homemade Marshmallows](/recipes/food/views/51152000) , plus an adults-only hint of bourbon. See [Make Your Own Marshmallows](http://www.epicurious.com/articlesguides/howtocook/primers/marshmallows) for more recipes and tips.
It seemed like a good idea – something delicate, almost ethereal. But it did not turn out as I expected... Have you tried lavender marsh...
Raspberry Swirl Marshmallows | There are some things in this world that just go together. Hot cocoa and marshmallows. Raspberries and chocolate. Raspberry marshmallows and hot chocolate. You see where I'm going with this?
Fresh strawberry puree makes these fluffy, heavenly marshmallows burst with fruit flavor. The texture of these marshmallows is amazing!
Use this simple method for marbling store-bought marshmallows as a beautiful snack, festive kabobs, or fancy s’mores!
Everyone excited about the Oscars this weekend? Me too. For the first time in a long time I won’t have to set…
