Lemon Marshmallows

We need to talk about something.  We need to talk about marshmallows, specifically homemade marshmallows.  It seems to me that marshmallows have lost respect.  Sure, we still buy bag-fulls and shove them between graham crackers but we have forgotten the marshmallow.  These airy white puffs are true masterpieces in themselves.  But do we treat them as such?  No.  Instead we throw them into fires or float them on top of our cocoa.  Why has this once-high esteemed confection been reduced to such a depreciated state?  Processing.    In 1960, Kraft Foods  began cranking out bags of “Jet Puff” marshmallows.  The marshmallow’s fate was sealed.


Does this mean we give up on perhaps the most magical confection of them all?  Certainly not.  We just make our own. 


Homemade marshmallows are unlike anything you’ve ever tasted. They are airy;  melt away in your mouth kind of airy.  Lemon marshmallows?  I can’t even relate to you how amazing these puffs of heaven truly are.  


Marshmallows are one of the easiest candies to make.  The most important part of marshmallow making is lubrication.  The pan is greased with non-stick spray and dusted with confectioner's sugar. 


These truly are the candy of the heavens.  Enjoy my friends, and happy Monday!  


  Pedantic Foodie

Recipe:  Lemon Marshmallows

adapted from Alton Brown

  • 3 packages unflavored gelatin 
  • 1 cup ice cold water, divided use
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract 
  • 1 tablespoon lemon juice
  • 2 lemons, zested
  • 1/2 cup powdered sugar 

Prepare a 9x13 pan by greasing with nonstick spray and dusting liberally with powdered sugar.  In the bowl of your stand mixer combine 1/2 cup ice water with gelatin.  In a small saucepan combine remaining 1/2 cup ice water, granulated sugar, kosher salt, and corn syrup.  Place over medium high heat and cover.  Cook for 4 minutes.  Uncover and attach a candy thermometer.  Cook until the mixture reaches 240 degrees F, about 8 minutes.  When syrup has come to temperature remove from heat immediately.  Using the whisk attachment, turn mixer on low speed and slowly add syrup.  When all the syrup has been added, increase speed to high.  Whip for 13 minutes and add lemon zest, juice and vanilla extract.  Fold marshmallow into prepared pan and dust the top with powdered sugar.  Let set for 3 hours.  Flip marshmallow out of pan and use a pizza cutter to cut into squares.  Toss cut squares in remaining powdered sugar.  Store in airtight containers for up to 3 weeks.  Enjoy!