Why would a person spend a whopping $1.59 for a bag of marshmallows, when they could spend $10.00 on supplies, and a very stressful hour of their life making marshmallows at home? Some people just don’t understand math. 
Actually, I remember very clearly when I first saw a Martha Stewart recipe for marshmallows. It was the year 2000, and I was astonished. Marshmallows could be MADE? at HOME??? I sort of assumed they were created in a factory by elves and robots and required a flux capacitor and a bag of unfiltered unicorn tears. But this December, while combing through my cookbooks and the trusty ol’ library that is the Internet, I kept seeing homemade marshmallow recipes and photos. Since I was able to conquer one of my culinary fears this year (the soufflé) I decided to give marshmallows a shot. If everyone else can do it, why not?
I used Martha’s recipe. I figured since she first exposed me to the concept of at-home mallowing, I should follow her masterful lead. Here’s the recipe. I will follow it up with a few fun facts I learned along the way.
Makes 32 1-inch squares
Vegetable-oil cooking spray
2 cups sugar
1 tablespoon light corn syrup
4 packages (1/4 ounce each) unflavored gelatin
3/4 teaspoon peppermint extract
2 large egg whites
2 teaspoons red food coloring
(4 mini candy canes crushed)
Directions
Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. (OR, if your “marbleized look” gets muddled like mine did- grab those candy canes you have lying around, crush a few up and sprinkle them over the pink surface. Things will start to look better immediately.) Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.
What I learned about at-home marshmallowing is this:
Using four packs of gelatin will create a substance so sticky- so thick, you could plaster a house with it, and if you are not careful you may spend your afternoon scraping it off of your mixer, stovetop and floor. 
Also, this recipe doesn’t mention how to CUT the marshmallows when you have finished the project and are left with one giant fluffy brick of candy. I used the sharpest serrated knife we own and really had to throw my weight into it. I’ve seen lots of people suggest rolling each marshmallow in powdered sugar after cutting it. That’s a great suggestion, and one I found AFTER I cut up all of my mallows and threw them into a giant container together. (Where they glued themselves together again…)
They toast and puff up just like the store-bought variety! We have been giving ours away as holiday gifts, but also making s’mores and drinking cocoa with ours and THAT has been a real treat. 
Lastly, they get better with a little age. Maybe the powered sugar tip mentioned above would have helped with this, but letting them sit out in open air under a cheesecloth helps them dry out and develop a skin that feels more authentic.
Yes it’s kind of a mess. Yes, it’s stressful. But, yes, it’s worth it! Every jar of pink swirly marshmallows I’ve given away has been greeted with the same astonished look I had when I first read about this enchanting recipe. Plus the taste really is spectacular. With just the little bit of peppermint and the candy topping, you feel like you are giving away a little box of magic. And what better gift could there be at Christmas than a box of magic?!
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omg i’ve been dying to make these too and was planning to make them this weekend for my coworkers! you read my mind! ahhhh i’ve even more excited to make them now!!!!!!
I love your opening line:
Why would a person spend a whopping $1.59 for a bag of marshmallows, when they could spend $10.00 on supplies, and a very stressful hour of their life making marshmallows at home?
I feel like that so often when I do crafts/bake. I think, ‘this is cheaper AND easier if I just buy it, so why am I doing this?’ But sometimes you just have to make your own!
Can I just say I ENVY, almost to the point of loathing, your neighbors and friends! Whenever you make something and talk about giving it away to people I just wonder, “Do these people realize how lucky they are, and that every day I am wishing I could be them?”
You certainly are rad, Megan! =)
ohhhhhh and i think that im going to make your spicy fudge this weekend too!!!!!!!!! im so excited! you are the best!
Woah—these look gorgeous and delicious. I love your intro and the unicorn tears line. Way to go!
Oh MissMae!! YOU MUST make these! Your friends will ADORE YOU even more!! (as if that’s possible!!) Let me know how they work out for ya!! xoxo
Jessica Lynn Perkins!!! To the point of almost loathing? Get back honky cat! You can easily become my neighbor. In fact, the house next door is for rent RIGHT NOW! Oh my goodness. I can so imagine us walking Luke around the block in the morning, and baking up a STORM when he naps in the afternoon. Shall I send you the address and information? Come on! Loath no more! For real, thanks for the sweet words. And keep an eye on your mail box whydontcha. Sometimes all we need is a good mailman to feel like neighbors…
Melissa- that fudge is RIDICULOUS. I ate almost the entire batch! Only two friends got any of it! I just bought more chocolate tonight so that I can make some to SEND to people! That’s crazy easy btw…
Sara, my soul sister! Thanks for the props! I’m waiting on a little store-bought treasure to come from an etsy vendor, and then I’ll be sending YOU a little box of treasures soon too! Miss your face.
Thanks for the comments ladies
Wish I could have you all in the same room at once! You are equally crafty, stylish and fun!
Yum! These are beautiful.
Thanks Susan!
I made this same recipe ala Martha a few years back. I vowed never to make marshmallows again, but they are so darn cute, I’m actually considering it again. I too, did not know about the powdered sugar to keep them from sticking and will definitely use this trick in the future!
I know what you mean Angie! My husband was like, “Are we making more for Christmas?” I said, NO WAY! But now I’m thinking, “Yea, probably….” :^)
i made them!!!!! my mom was like how the heck did megan manager to make them all by herself and take pictures at the same time? hahaha she was like did she get her camera all sticky or did ed help her? it was a very stressful hour but it was a lot of fun! i haven’t tried them yet or even cut them but hopefully they taste good and my coworkers love them! also i didnt get to make the fudge cause we ended up making other cookies instead.
I’m so proud of you!!! I used a tri-pod and remote to take the photos- and had to grap the remote thru a ziplock. So. Much. Sticky!! Nice job crafting this weekend! Got your text yesterday too:) You are the cutest!! xo
omg these look so yummy!!! Im going to try and make some.
YAY! let me know how they work out for you!
xoxo
I know it’s a bit late – but next time you make these I have a tip that might come in handy. We use a pizza cutter (or sometimes those little tiny cookie cutters!) to cut ours. Also, we pour the fluff into a lined jelly roll pan or 9×13 pan instead of an 8×8. Guess it all depends on how thick and large you want the end product to be! I feel like the jelly roll thickness works best in hot cocoa but the 8×8 works best for s’mores. And of course, the powdered sugar tip is priceless!
Shaina- thanks for the tip! I think I will follow your lead next time. Do you have to sprinkle powdered sugar on your pizza cutter when you use it for cutting marshmallows?
Thanks again!
I was planning on making hot cocoa mixes as little christmas gifts this year. This would be great in the mix. 😀
Well the main reason to make them at home is to not make them with corn syrup or dyes. My son has issues with corn syrup and red/yellow food dyes. Going camping with the Cub Scouts and making Smores seemed very unfair to see him watching everyone else having this “staple” of camping life. So My wife and I found a recipe to make marshmallow without these ingredients.
I do a mixture of 1 cup powdered sugar & 1 cup cornstarch from an old recipe book I have in making marshmallows for dusting after it is done. It cuts the sweetness and saves a ton on powdered sugar. I use a pizza cutter as well dusted first also I remove it from the pan and it makes it easier to cut.