Recipes > Desserts > Candy > Marshmallows


To be able to make marshmallows successfully is the desire of many persons. At first thought, this seems somewhat of a task, but in reality it is a simple matter if the directions are carefully followed. Upon being cut into squares, the marshmallows may be served plain or they may be coated with chocolate or, after standing several days, dipped into a warm caramel mixture.


  • 8 teaspoons gelatine
  • 1 1/4 cups water
  • 2 cups sugar
  • few grains salt
  • 1 teaspoon vanilla
  • 1/2 tablespoon corn starch


Soak the gelatine in one-half of the water for 5 minutes. Cook the sugar and the remaining water until it will spin a thread when dropped from a spoon. Remove from the fire and add the gelatine. When partly cold, add the salt and the flavoring. Beat with an egg whip, cooling the mixture as rapidly as possible, until it is light and fluffy. When the mixture is thick, add the corn starch slowly, working it in thoroughly. Then pour out on a flat surface that is well dusted with confectioner's sugar. Let stand in a cool place until thoroughly chilled. Cut in squares by pressing the blade of a knife down through the mass, but do not slide it along when cutting. Remove the pieces, dust on all sides with powdered sugar, and serve.


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Woman's Institute Library of Cookery, Volume 5.

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