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Marshmallow for Piping

Use this recipe to make our homemade marshmallow treats.

  • yield: Makes about 1 1/2 cups

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Ingredients

  • 1 unflavored gelatin (2 1/2 teaspoons)
  • 1/3 cup cold water, for gelatin, plus 1/4 cup for syrup
  • 1 cup sugar

Directions

  1. Step 1

    In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water. Allow gelatin to soften, about 5 minutes.

  2. Step 2

    In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved. Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up. Boil sugar until temperature reaches the soft-ball stage (238 degrees). Remove syrup from heat; add to softened gelatin. Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool; place bowl on the mixer stand. Beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, 8 to 10 minutes.

  3. Step 3

    Transfer marshmallow mixture to a large (14-inch) pastry bag fitted with a 1/2 inch (No. 11 Ateco) tip, and use immediately.

Source
Martha Stewart Living, April 2001

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Reviews (8)

  • Stacy 37 14 Apr, 2014

    This recipe is AWESOME for piping! I have tried piping peeps before using a traditional marshmallow recipe with so so results. This is a piece of cake! No falling globs of marshmallow that used to be peeps. The mallow whips up light and fluffy and really holds the shape. This has made my life so much easier. Only thing I don't like is to omit flavor so I scraped a Madagascar Bourbon Vanilla bean right into the mallow and they taste like heaven without changing the chemistry of the recipe.

  • destellos 12 Jul, 2010

    i'm mexican and we also use the other metric system (centimeters, celcius)... BUT OBVIOUSLY IF YOU ARE LOOKING FOR AN AMERICAN RECIPE, YOU KNOW YOU HAVE TO CONVERT ALL THE AMOUNTS.

    If you dont like it hun, dont complain! and look for a british recipe.
    as simple as that.

  • cheznoelle 3 Apr, 2010

    Martha Stewart IS an American and we don't use the metric system. I never go to European sites and complain about the metric system, even though I have never had to use it in my life. Get over it naoko53! Google conversions and convert. That is what I do when I have a metric issue.

  • naoko53 18 Mar, 2010

    I've tried one with egg white... and w/o egg white. They have different texture, and some people prefer not to have egg white in there. I think that's the difference. I like one with egg white. My mom prefers w/o egg white.

    238 is in F. I think. Because If you cook sugar to 238 C it'll Carmelina. I really dislike how all American site has to use Fahrenheit or inches... Can't they just use metric system like everybody else?

  • naoko53 18 Mar, 2010

    I've tried one with egg white... and w/o egg white. They j

  • Amleef 9 Apr, 2009

    I just tried Martha's standard homemade marshmallow recipe, and am curious to try out this one, which omits corn syrup. I'm also wondering why some recipes include egg whites?? Either way, they make incredible s'mores.
    I just posted today about a homemade smores kit that includes homemade chocolate marshmallows (http://giverslog.com/?p=810).
    One other thing I'd like to try is making egg-shaped homemade marshmallows (http://www.lowcarbluxury.com/recipes/recipe-dessertmisc04.html).

  • rmwb 25 Mar, 2008

    soft ball 234-240n n F 112-115n n C
    from http://en.wikipedia.org/wiki/Candy

  • wwunclejessedo 23 Mar, 2008

    238 degrees what? celcius or farenheit?