Marshmallow Project

I have always wanted to make my own marshmallows. Just too busy every Christmas. I think my mom made them once when we were kids. Faint memory of soft pillows of yumminess. With covid restrictions and my grands living 1,350 miles away I finally have time. I got this recipe from my sister Karen who makes them every year. It is fairly close to many I have researched. It is not a difficult process but there are a few truths I have gleaned. Do not let the fluff get cool much less cold before you try to pour it into the prepared pan. The pan must be glass or ceramic, 9-x13. Know that as it cools it gets sticky. So, pour it quickly while warm, smooth with damp hands, then sprinkle with powdered sugar and let it stand a good long time to reduce the stickiness. You will find clean up easy with lots of hot water.

You can buy a box of unflavored jello; inside the box are 5 packets of dry unflavored gelatin. I think each packet is one tablespoon.

People like to flavor them with extracts like peppermint, almond or other fruity flavors. You can dip them sticky into melted chocolate and then dip/roll in crushed peppermint or coconut. Try sprinkles or other fun toppings. I did dark chocolate and toasted coconut; I loved it best with both toppings! It is a keeper and yet I am not that big of a fan of typical marshmallows; just so much better!

Karen’s Homemade Marshmallows

2 ½ Tbsp. unflavored gelatin

1 ½ cups white sugar

1 cup white corn syrup

¼ tsp. salt

2 Tsp vanilla

Confectioners sugar (maybe ½ a cup total)


Combine gelatin with ½ cup cold water in mixer bowl; let stand 30 min. At the 20 minute point start the wet sugar pan: combine sugar, corn syrup salt and ½ cup cold water in a small heavy saucepan. Heat to dissolve sugar. Wash down sides of pan with wet pastry brush. Put on candy thermometer. Heat on high, stirring, until it reaches 240 degrees. Immediately turn off.

Turn on your stand mixer, on low and add hot sugar mix slowly and carefully to gelatin mix until blended. Then turn up to high and beat 10-15 minutes until white and tripled in volume.   If you are using a KitchenAid you will probably have it done by 10 or 11 minutes. Stop before it cools. 

While it beats, put a decent amount of powdered sugar in 9×13 glass pan; very thick, thick sprinkle to well coat the entire inside of the pan is best. Maybe a ¼ inch thick. Pour hot sticky mixture into it. Smooth top with wet hands. Sprinkle with more powdered sugar. Let stand 8-12 hours. Longer is better.

Dump out onto powdered cutting board (this is where lots of powdered sugar put in before helps it free from pan) and cut with dry pizza wheel into rows and cubes. If tool gets sticky wash in hot water and dry before cutting more. Dip some into melted chocolate. Then dip in plain or toasted coconut. Roll them in toasted coconut. Or powdered sugar. For kids try colored sprinkles.   

You can use different flavorings instead of the vanilla. Next batch!  I stored each variety in a different container so the flavors stay distinct and it is easy to pick what I want.

These make excellent gifts wrapped in cellophane or put in baggies. Enjoy!

You could give these as a hot chocolate DIY gift; especially nice if you give homemade cocoa mix.  My ratio mixture per serving is 1 heaping Tbsp each of sugar and plain unsweetened cocoa. So put equal amounts in a jar and dip out 2 heaping tablespoons per serving. So… I heat ½ cup water with the dry stuff (Double for the two servings) and then add 1 ½ cup milk to it; heat stirring often until hot but not boiling. You can add a sprinkle of cinnamon if you like and of course some small homemade marshmallows.  This simple recipe makes 2 mugs of hot chocolate.

Buckeye Candy Bars

OMG: these buckeye candy bars are big trouble. Easy to make; 4 ingredients, not that much sugar, no baking.  TROUBLE! I can’t believe I have never made them before; where was this amazing treat hiding? They are seriously tasty and rather addictive.  And they are naturally gluten free; just no flour in these babies so no one will miss as it doesn’t belong in buckeyes.

I rarely buy peanut butter cups as I gobble them up immediately. These bars taste very close to a peanut butter cup. And they need no baking so kids could definitely make a batch all on their own.  A must make treat for anyone addicted to chocolate and peanut butter together.

The recipe is either plain or chunky peanut butter; commercial not natural peanut butter; the natural won’t work. You could make them with dark chocolate chips; I am thinking about that! They store at room temp asl long as your room isn’t too hot; I wouldn’t make these in the  hot days of summer unless you plan to keep them refrigerated.  You can cut them in small square or big ones or long bars to mimic a candy bar; what ever floats your boat.

I made a 9×9 square of them; you can easily double the recipe and make it in a 9×13 pan. It goes without saying that a box of these is a lovely gift for a dear friend!

Buckeye Candy Bars


1/2 stick of softened butter plus 1.5 Tsp. more for the chocolate layer

¾ cup creamy or chunky peanut butter

1.5 cups powdered sugar; sift if lumpy

6 oz of semi-sweet chocolate chips (half a bag)


Line a 9×9 baking dish with parchment paper or wax paper. Put the half cup of butter and peanut butter in a mixing bowl; beat with electric mixer until smooth. Add in the powdered sugar gradually running the mixer on slow speed. It needs to be well combined; press into the prepared pan. Melt the chocolate chips and 1.5 Tsp. butter in microwave on low. Stir to combine. Drop blobs of chocolate over the pan and spread over the peanut butter mixture until a thin even layer is achieved. Chill at least 30 minutes before cutting into bars or squares.

Store in cool location. Lasts about a week if no one finds your stash and gobbles them up! You could wrap in heavy duty foil and freeze for a few weeks. Thaw before eating, 30-60 minutes on countertop.

Easy to double recipe and make in a 9×13 pan.  Enjoy!