Martha Stewart’s Pillowy Marshmallows

Like many people nowadays, I’m trying to cut back on the amount of sugar I eat and drink, but at the holidays like to enjoy and share traditional treats. And never have four sugars worked together in such lovely harmony to that end!

These marshmallows are so light and fluffy, it’s hard to believe that there’s so much sugar involved, but OH YES, there’s four: corn syrup, granulated sugars (I used 2/3 white and 1/3 brown sugar when I realized I was short some of the white sugar), and confectioner’s sugar.

While I decorated these marshmallows inspired by the picture for this recipe:

This is the standby recipe I’ve been making at the holidays for the past 15 years:

I’m sure the other is nice too, but I’ve had great results from her original recipe. Additionally, the version I use doesn’t call for egg whites, which as a protein has an impact on the shelf life of the product.

Speaking of which, due to the lack of preservatives (cue laughter given this is primarily sugar in a fluffier form) the marshmallows need to be kept in an airtight container in a cool and dark place. They also won’t work well for crisped rice treats, unfortunately, unless the treats are getting eaten right away. You can use the freezer for the marshmallows. They won’t freeze entirely, their texture remains somewhat spongy.

Each batch makes upward of 30-40 marshmallows, depending on the size you want. You can cut them into shapes with a medium or large-sized cookie cutter too, and save all the scraps for your cocoa ☺️

If you like marshmallows, in s’mores or cocoa, or just as a snack, these are worth a try: enjoy!

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