Hundred-Year-Old Marshmallows Recipe

homemade-marshmallows

Did you know that it’s easy to make homemade Marshmallows? I didn’t until recently.

When browsing through a hundred-year-old cookbook, I saw a recipe for Marshmallows. I was intrigued, and decided to give the recipe a try. The Marshmallows were fun and easy to make.  They were  light and fluffy (and so much fresher and tastier than store-bought marshmallows) – and would be perfect in cocoa, in s’mores, or roasted over a fire.

Another plus- So many modern candy recipes call for corn syrup, so I was thrilled that sugar was the only sweetener in this recipe.

marshmallow-in-cocoa

Here’s the hundred-year-old recipe:

Source: Larkin Housewives Cook Book (1915)
Source: Larkin Housewives Cook Book (1915)

And, here’s the recipe updated for modern cooks:

Marshmallows

  • Servings: approximately 60 marshmallows
  • Time: 1 hour active prep time
  • Difficulty: moderate
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2 cups sugar

6 tablespoons water + 6 tablespoons water

2 tablespoons unflavored gelatin (3 packets)

2 teaspoons vanilla

confectioners’ sugar

Prepare an 8 inch by 8 inch pan by thickly covering the bottom of the pan with confectioner’s sugar.

Combine the sugar and 6 tablespoons water in a heavy saucepan. Bring to a boil using medium heat while stirring occasionally until the sugar is dissolved; then reduce heat and continue to gently boil until it reaches the soft ball stage (245° F.).  Do not stir. In the meantime put 6 tablespoons of water in a mixing bowl and sprinkle with the gelatin.  Let sit for about 10 minutes or until the sugar mixture reaches the soft ball stage.

Remove the sugar mixture from the heat and pour into the bowl with the dissolved gelatin while beating rapidly. Continue beating. When the mixture begins to thicken, add the vanilla, then continue beating until the mixture is very thick and sticky.  The beating process will take 10-15 minutes.

Pour the mixture into the prepared pan, and sprinkle with confectioner’s sugar. This mixture is extremely sticky. A mixing spoon that has been coated with butter or shortening can be used to spread the mixture in the pan.

Let sit for at least four hours (or overnight), then cut into squares using a knife that has been coated with butter or shortening (or that has been dipped in boiling water). Coat the cut edges of the marshmallows by tossing in a bowl that contains powdered sugar.