Photo: Dragne Marius
springy, fluffy marshmallows
8 ingredients
openrecipes
The first time I made marshmallows, well, I don’t think saying “it was a mess” adequately describes it. Oh, the were successful; they even and tasted like marshmallows, but yours truly? I ended up in a tangled web of marshmallow strings.
Estimated Nutrition (whole recipe, rough)
246
Calories
16g
Protein
7g
Fat
31g
Carbs
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
| Bean | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- About 1 cup confectioners’ sugar
- 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
- 1 cup cold water, divided
- 2 cups granulated sugar (cane sugar worked just fine)
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 2 large egg whites or reconstituted powdered egg whites
- 1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes