Lemon Marshmallows

Hey guys!

You probably know that feeling: There is tons of stuff in you pantry and you don’t even know what half of these products made of. You have no clue what ingredients go in there, and you still buy them. Or could you tell me what gummi bears are made of?

It’s the same with marshmallows. They’re so fluffy and sweet that they probably contain truckloads of magic. And there is no chance to make them yourself. Also, why should you? They’re perfect the way you can buy them.

Well, you should consider that thought. Because I’ll show you now how super easy it is to make them at home! Plus: You up to you what size, flavor, color or shape they’ll have. All you need is a stand mixer, a candy thermometer and the guts to try it!



When I made them I wanted them to have a lemon flavor to cut down the sweetness a bit, so here is my recipe for Lemon Marshmallows – feel free to adapt it to get the flavor you want!

Lemon Marshmallows

  • 3 tbsp. powdered gelatin
  • 1/2 cup fresh squeezed lemon juice
  • 1 1/2 cups granulated sugar
  • 1/2 cup sugar syrup
  • 1/4 cup light corn syrup
  • 1/4 cup honey
  • 1/4 cup water
  • [some food coloring]
  • 1 cup confectioner’s sugar
  • 1 cup corn starch




Get yourself a pan – anything from a 9″ x 9″ pan to a 9″ x 13″ pan will work. This choice depends on how big you want your marshmallows. Line the pan with parchment paper and lightly oil the parchment with a neutral oil.

Combine the gelatin and lemon juice in a small glas bowl and set aside.

Mix sugar, syrup, honey and water in a medium sized pot and bring it to boil on medium heat, use your thermometer to check the temperature from time to time. Once all the sugar has dissolved increase the heat until the sugar mix reaches a temperature of 252°F.

Now – REALLY CAREFULLY [this stuff is extremely hot!] – pour the hot sugar in the bowl of your stand mixer and let it stand for about 5 to 10 minutes, until it cooled down to 210°F.

While the sugar is cooling, melt the gelatine in a hot water bath or in the microwave and then add it – again, very carefully – to the sugar mix.

Now it’s time to whip it up. Start with the lowest speed and gradually increase it to the highest. Let it whip for about 8 minutes at highest speed – that’s enough to make them super fluffy!

If you want to add some drops of food coloring, it’s best to do it right after you turned off the mixer and then immediately transfer the whipped sugar to your pan and level it out. Let it sit overnight before cutting.

Mix confectioner’s sugar and starch and pour it generously onto the marshmallow pan. This way it’ll be easier to remove it from the pan. Carefully loosen the edges with your fingers and then lift it out of the pan.

Cover it again with a thick layer of the sugar-starch-mix and then cut them with a sharp knife into cubes. Roll them in the mix so they won’t stick together and they’re ready to serve! You can also store them for several weeks at room temperature.



Aren’t they gorgeous? Those little cubes are the perfect companion for these first days of spring!

And sure they would taste great with other fruit as well! How would you make them? Can’t wait to hear your ideas!


Have a lovely time!

xo Kristin


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