Homemade Marshmallows

Aahhhh s’mores… They remind me of camping and fall and leaves changing colors and brisk weather and sitting around campfires. There’s really nothing better than a smore. It’s such a great little treat. Day or night, for kids or adults, I have yet to meet someone who doesn’t love this gooey chocolately treat.

I personally love my marshmallows charred. I toast them gently at first, then light them on fire. Once I blow out the flames, I smash them onto the graham crackers and dig in!

As you know, making marshmallows is one of the things on my 30-by-30 list. And since I recently purchased a candy thermometer while up at King Arthur Flour, I decided to give it a shot to kick off a week of S’mores recipes.

After making these little fluffy white pillows of sugar, I will never go back to store-bought again. I swear to you, they are so easy and SO delicious. In fact, I just went to grab one out of the pantry to snack on just now.

I have to admit that to prep for making the marshmallows, I did do some research. I knew Alton Brown had done an episode on marshmallows, so I checked my DVR. No luck there, so I headed over to YouTube. Sure enough, the entire episode was on there (Part 1 here, Part 2 here). Now I’d trust AB with my first born child, so clearly I trust his recipes. After printing it, reading it, watching the episode about marshmallows and measuring out all of my ingredients I was ready to go!

In the end, all that prep work and research wasn’t really necessary. You do need a good stand mixer. My KitchenAid worked up quite a sweat while beating the marshmallow, but that was the hardest part. Well that or watching the thermometer while the sugar was boiling. Either way, this recipe is easy peasy. The marshmallows do require a 4 hour wait time (mine set overnight) so factor that in if you plan to make these. You definitely won’t regret it!

Two Years Ago: Grilled Beef Ribs

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Homemade Marshmallows

Yield: ~9 dozen


3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 tsp kosher salt
1 tsp vanilla extract
1/4 cup powdered sugar
1/4 cup cornstarch
Nonstick spray
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.


In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

If you want to make mini-marshmallows, click through to the original recipe for directions.

Recipe from Alton Brown

Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!

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41 Responses to “Cinnamon Roll Cupcakes with Cream Cheese frosting”

  1. #
    What's Cookin Stacey?? — August 18, 2009 at 12:41 pm

    These sound soo good!!!

  2. #
    oneordinaryday — August 18, 2009 at 12:43 pm

    I haven’t conquered my fear of yeast yet, but these look like a yummy way to try to.

  3. #
    Jigginjessica — August 18, 2009 at 12:50 pm

    They look great!

  4. #
    Stephanie — August 18, 2009 at 2:06 pm

    These look like the most delicious thing I could ever eat.

  5. #
    Jen — August 18, 2009 at 2:07 pm

    Yeast is definitely become less and less scarey for me…

    Steph – you should so whip these up. They’re not too hard and worth the effort!

  6. #
    Katie — August 18, 2009 at 2:33 pm

    OH MY GOODNESS WOW! This is seriously the BESST idea!! THey look sooooo good!!

  7. #
    Xiaolu — August 18, 2009 at 2:37 pm

    I’m glad you’re starting to conquer your fear of yeast! Those cupcakes are so photogenic. I’m getting hungry just looking at them.

  8. #
    Cathy — August 18, 2009 at 2:42 pm

    what a great idea! They look great!

  9. #
    nutmegnanny — August 18, 2009 at 3:36 pm

    OMG these look awesome! I need one right now:)

  10. #
    Katrina — August 18, 2009 at 3:49 pm

    And I saw on Cake Wrecks that today is National Cupcake Day.

  11. #
    Erin — August 18, 2009 at 5:12 pm

    These look so cute!

  12. #
    jesstyler — August 18, 2009 at 5:34 pm

    oh my gosh! YUM! Hubby LOVES cinnamon rolls. I’ll have to make these for him. He’ll probably eat 1/2 of them in a sitting!

  13. #
    biz319 — August 18, 2009 at 7:57 pm

    My step son would go ape shit over these!!

    He loves carrot cake, but no nuts or raisins – and cinnamon is his favorite spice so I made a cinnamon cream cheese frosting that would go perfect with these!!

    Thanks for the idea!

  14. #
    Sunshine — August 18, 2009 at 9:35 pm

    I got my jam in the mail today. thank you so much! They were super yummy. I’ll be posting about it in the next couple of days. Rhubarb is my favorite and the vanilla peach bourbon….GENIUS! I’m a follower now. Thanks again.

  15. #
    Kerstin — August 18, 2009 at 10:19 pm

    What a cool idea, they look fabulous – yum!

  16. #
    Megan — August 18, 2009 at 11:27 pm

    Adorable! Love cinnamon rolls and cupcakes… bet these are amazing… and add that cream cheese frosting…yum! I so need these the next time I actually have time to make breakfast! Great job!

  17. #
    Stephanie Wagner — August 19, 2009 at 12:40 am

    These are perfect for the office since they are served in their own paper! Not to mention, they are so cute…

  18. #
    Ingrid — August 19, 2009 at 5:11 pm

    They are SUPER cute! Kudos to you on working out your yeast fears! πŸ™‚

  19. #
    Sara @ Our Best Bites — August 20, 2009 at 5:01 am

    adorable! But not too cute not to eat πŸ˜‰

  20. #
    The Food Librarian — August 20, 2009 at 5:10 am

    Super cute and beautiful!

  21. #
    SiobhΓ‘n — August 20, 2009 at 1:21 pm

    Oh wow, these look amazing! I love cinnamon rolls… mmm… Great idea to bake them in cupcake liners! πŸ™‚

  22. #
    Fuji Mama — August 20, 2009 at 2:03 pm

    So glad you liked them!

  23. #
    Liesl — August 20, 2009 at 2:27 pm

    Great idea! They look so cute and delicious!

  24. #
    Donna @ Way More Homemade — August 20, 2009 at 7:30 pm

    What a wonderful alternative to those expensive “bake and give” paper baking molds. THanks for the idea. (found you thru taste spotting.)

  25. #
    Heavenly Housewife — August 20, 2009 at 8:48 pm

    fabulous!! i’m going to bookmark this one!

  26. #
    bonvivant — August 20, 2009 at 10:30 pm

    These are so gorgeous! You’ve given me a great idea to try out for the next batch of cinnamon rolls I’m whipping up! πŸ™‚

  27. #
    Linsey M. — August 21, 2009 at 12:47 am

    those are ADORABLE!!
    They would be good for my kid’s teachers!

  28. #
    Jada — August 21, 2009 at 5:29 am

    YUM! Can’t wait to try this recipe and the strawberry basil ones also! Beautiful!

  29. #
    Swirly — August 21, 2009 at 6:56 am

    These are so ridiculously adorable! I bet they taste amazing simply because they’re so cute.

  30. #
    Peggy — August 21, 2009 at 11:05 am

    these look and sound soooo good! I’ll definitely have to try them soon!

  31. #
    Ashley — August 24, 2009 at 4:09 pm

    These are adorable! Can’t wait to try them out πŸ™‚

  32. #
    grace_mitchell — August 25, 2009 at 7:21 am

    Those look AMAZING. I’m definitely gonna try those tomorrow morning. They would go amazing with coffee for breakfast. πŸ™‚

    I don’t bake much, but I have some wonderful recipes on my website you should check out.



  33. #
    Pat — August 25, 2009 at 11:27 am

    Try using real Cinnamon in your recipe and reduce on the sugar.

    The Cinnamon that we buy in the US is actually Cassia.

  34. #
    Fahrenheit 350Β° — August 25, 2009 at 7:21 pm

    Breakfast? How about, snacks – lunch – and dinner!

  35. #
    Charisse — August 27, 2009 at 5:40 pm

    I totally made these from her website and looved them so much. They were so delicious and smelled so good.

  36. #
    Jen — August 30, 2009 at 3:32 am

    Yep Pat, most of what we use in the US is Cassia. I thank Alton Brown for knowing that little fact. You can find really good cinnamon at spice stores like Penzeys.

  37. #
    Carol309 — September 9, 2009 at 12:21 am

    It’s been twenty years since I’ve baked anything that didn’t come from a box. I had some time today and tried these rolls. Not bad!! They came out pretty and my husband is taking them to work tomorrow. Husband says these are really great.

  38. #
    Alexandra — December 11, 2009 at 12:46 am

    Those are adorable!!! Such an amazing idea I’m making these for my Mommy christmas party! πŸ™‚

    Idea for the frosting, try melting it a bit and then dipping the rolls in it. We used to do this at the bakery I worked at really quick way to make them look really professional! I also like the rustic look but it’s a fun way to make your coworkers jealous of your skills!

  39. #
    Jen — December 11, 2009 at 1:49 am

    Great tip Alexandra!

  40. #
    sara — February 22, 2010 at 12:15 am

    These were great – made them last night to serve for a brunch this morning. 15 seconds in the microwave was all they needed to go from good to amazing and gooey. This was also my first time using yeast and now feeling confident. Thanks!

  41. #
    cakeje van eigen deeg — November 14, 2010 at 9:44 pm

    they look so good. I am looking for a good recipe, but the yeast scares me. but I think I will it give it a try soon…

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