Marshmallows – Malvaviscos

Homemade Marshmallows - Malvaviscos  from

Marshmallows – Malvaviscos

When I was engaged I began collecting fun Christmas activities in a small black binder for my future family.  The first recipe I clipped out was this one for Marshmallows featured in the February 1996 issue of Martha Stewart Living. My first daughter was 3 when I first made these marshmallows. She’s 13 now, my second daughter 8, so you can say these little pillows of love have become a family tradition. 

The first year I made them the whipping process burned out my hand mixer. I thought I ruined the batch, but they came out amazing. So, So, So much tastier than store-bought marshmallows and wonderful on Hot Chocolate.  Fluffy, airy and light we were hooked. Today the entire family looks forward to them every year and I even began adding them to our yearly tamalada celebration. I make a triple batch, cut them into tiny squares, and pack them in goodie bags for my family to enjoy them throughout the Christmas season.



Homemade marshmallows from


Yield: makes 24 large, 48 small


  • Vegetable oil, for brushing
  • 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
  • 3 cups granulated sugar
  • 1 1/4 cups light corn syrup
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups confectioners' sugar


  1. Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
  2. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
  3. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
  4. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
  5. Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.


recipe from Martha Stewart Living 1996


Yield: hace 24,grande, 48 chicos


  • aceite vegetal, para el cepillado
  • gelatina sin sabor 4 sobres (3 cucharadas más 1 1/2 cucharaditas)
  • 3 tazas de azúcar granulada
  • 1 1/4 tazas de jarabe de maíz de luz
  • 1/4 cucharadita de sal
  • 2 cucharaditas de extracto de vainilla
  • 1 ½ tazas de azúcar glas


  1. Cepille un plato de 9 por 13 pulgadas de vidrio para hornear con aceite. Línea con el papel pergamino , lo que permite sobresalir por encima de 2 pulgadas en los lados largos. Cepilla el papel pergamino con aceite y reservar.
  2. Ponga el azúcar granulado , jarabe de maíz , sal, y 3/4 de taza de agua en una cacerola mediana . Llevar a ebullición a fuego alto , revolviendo para disolver el azúcar . Cocina, sin agitación, hasta que la mezcla registra 238 grados en un termómetro de caramelo, cerca de 9 minutos.
  3. Mientras tanto, poner 3/4 taza de agua fría en el recipiente de una batidora eléctrica , espolvorear con la gelatina . Deja que se suavizar 5 minutos.
  4. Fije el bol con la gelatina para mezclador equipado con una pala para batir . Con la batidora a velocidad baja, bata almíbar caliente en la mezcla de gelatina . Poco a poco aumentar la velocidad a alta , batir hasta que la mezcla es muy rígida , unos 12 minutos. Añadir la vainilla. Vierta en un molde preparado y alisar con una espátula . Ponga a un lado , sin tapar , hasta que esté firme , aproximadamente 3 horas.
  5. Tamiza la 1 taza de azúcar azúcar glas sobre una superficie de trabajo. Desmolda los malvaviscos sobre el azúcar de los confiteros , retire pergamino. Cepille ligeramente un cuchillo afilado con aceite, luego se corta en cuadrados de malvavisco de 2 pulgadas. Tamizar el azúcar restante 1/2 taza confiteros en un tazón pequeño , y cada rollo de malvavisco en el azúcar para cubrir. Se pueden almacenar en un recipiente hermético hasta 3 días .


recipe from Martha Stewart Living Feb 1996



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