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Recipe: Butter’s Famous Marshmallows

November 8, 2013 by Carrie Sellman

Holiday baking season is almost here!!  And today’s post is getting us started in the right direction.  Around the holidays, we all love gifting sweet treats to the special people in our lives.  Because nothings says you’re the best neighbor… or you’re a rock star teacher to my kids… or hey, thanks for being the best hair stylist who not only tames my crazy locks but also listens to my crazy stories… like a dessert made in your very own kitchen.  We bake, bake, bake and then bundle up these little treats into packages filled with love and gratitude.  It’s what we do!

Butter's Famous Marshmallow Recipe | from Butter Baked Goods by Rosie Daykin | TheCakeBlog.com

So today’s feature is the perfect companion for your holiday prep.  It includes a stellar recipe that absolutely needs to be on your baking list this year.  Gourmet marshmallows from the queen of gourmet marshmallows!  Make them in large batches, cut, and create a perfect little present.  Go traditional or spice things up with one of the many flavor variations you’ll find below.  The cinnamon marshmallows are begging to top your sweet potatoes at Thanksgiving .  Personally, I’m loving the idea of a mint marshmallow floating in my hot chocolate.  Delicious!

It all comes to us from the new book, Butter Baked Goods by Rosie Daykin, owner of Butter Baked Goods in Vancouver B.C..  Rosie is a passionate home baker who dreamed of opening a bakery since she was six years old.  After a successful career as an interior designer, she transformed her favorite hobby into a phenomenal success story when she opened Butter Baked Goods.  The bakery now operates in two locations and Butter’s baked goodies can be found at over 300 retail locations across North America.  Her new book is a true delight filled with real, achievable, down to earth baking recipes that will warm your heart and fill your kitchen with dreamy nostalgia.  And it all started with these marshmallows!!!!

Butter's Famous Marshmallow Recipe | from Butter Baked Goods by Rosie Daykin | TheCakeBlog.com

I know you’ve seen these marshmallows in your favorite stores.  I first remember drooling over them while standing in line at Sur La Table.  They were up by the register and somehow they jumped into my basket.  Fluffy, melt in your mouth sweetness in a perfect little package.  What’s not to love about that?!  And now you’ll be able to create these airy little bites in your own kitchen.  Not to mention all of the other tempting treats found within the pages of Butter Baked Goods.

Butter's Famous Marshmallow Recipe | from Butter Baked Goods by Rosie Daykin | TheCakeBlog.com

Rosie Daykin from Butter Baked Goods:

“If there is one item that really put Butter on the map, I would have to say it’s our marshmallows.  Back in 2007, when Butter first opened, the gourmet marshmallow was still a bit of a mystery.  Most people didn’t know there was a tasty alternative to store-bought marshmallows available.  But word soon got out, people started talking, and my brain got ticking.  Butter now makes 18 flavors of marshmallows, and I’m always coming up with new varieties—but Butter’s Vanilla Marshmallows are the classic we opened our doors with.”

Butter's Famous Marshmallow Recipe | from Butter Baked Goods by Rosie Daykin | TheCakeBlog.com

 

BUTTER’S FAMOUS MARSHMALLOWS
a recipe by Rosie Daykin from Butter Baked Goods

(makes about 64 (1- × 1-inch) marshmallows)

1 cup water
3 envelopes unflavored gelatin
2 cups granulated sugar
1⁄2 cup light corn syrup
1⁄2 teaspoon salt
2 tablespoons pure vanilla
Generous amount of icing sugar to coat the marshmallows, about 2 cups

YOU WILL NEED: (9- × 9-inch) baking pan, buttered

 

STEP 1 : In a stand mixer fitted with a whisk attachment, pour in 1⁄2 cup of the water and sprinkle with the gelatin.  Set aside to allow the gelatin to soak in.

STEP 2 : In a medium saucepan over high heat, add the sugar, corn syrup, salt and remaining 1⁄2 cup of water.  Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.

STEP 3 : Turn the mixer to low and mix the gelatin once or twice to combine it with the water.  Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low.

NOTE : Be really careful at this point because the sugar mixture is smoking hot!  It’s not a job for little ones.

STEP 4 : Turn the mixer to high and continue to whip for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows. Stop the mixer, add the vanilla, and then whip briefly to combine.

STEP 5 : Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread it evenly in the pan. Work quickly, as the marshmallow becomes more difficult to manipulate as it sets.

STEP 6 : Grease a sheet of plastic wrap with butter and lay it across the top of the marshmallow. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture.

STEP 7 : Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight. The marshmallow will be too sticky and soft to cut if you try too soon.

STEP 8 : Sprinkle a work surface or cutting board with the icing sugar. Run a knife along the top edge of the pan to loosen the marsh­mallow slab. Invert the pan and flip the marshmallow out onto the counter or board. Scoop up handfuls of the icing sugar and rub all over the marshmallow slab.

STEP 9 : Use a large knife to cut the slab into 1- × 1-inch squares. Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely.

If you—and most of your kitchen—are speckled with marshmallow by the time you finish this recipe, fear not! It’s mostly sugar, so a little hot water and elbow grease will have things as good as new in no time.  Here are some additional marshmallow variations:

 

TOASTED COCONUT MARSHMALLOWS

My personal favorite! Just substitute the 3 cups icing sugar with 3 cups unsweetened shredded coconut. To prepare the coconut: Preheat the oven to 325°F. Sprinkle the coconut onto a cookie sheet in one even layer and bake in the preheated oven for 15 minutes, until the coconut is a lovely golden brown, stirring every 5 minutes to make sure it toasts evenly. Remove from the oven and allow to cool. Follow Steps 8 and 9 to coat the marshmallows completely in toasted coconut.

RASPBERRY MARSHMALLOWS

In a small saucepan over medium heat, warm 1⁄4 cup raspberry jam (any variety will do) until it becomes runny, about 3 minutes. Remove from the heat. Place a fine sieve over a small bowl and pour the warm jam through the sieve to catch any seeds and create a puree. Add the puree and one drop of red food coloring at Step 4 of the recipe.

MINT MARSHMALLOWS

These are fantastic in hot chocolate! Add 1 tea­spoon of mint extract and 1 drop of green food coloring at Step 4 of the recipe. Make sure you do this at the end of the whisking process—if you add it too early it prevents the marshmallow from achieving its proper volume.

COFFEE MARSHMALLOWS

Add 1⁄2 cup of strongly brewed coffee or espresso instead of the water in Step 1, and add another 1⁄2 cup instead of the water in Step 2.

CINNAMON MARSHMALLOWS

Another yummy option for your hot chocolate or, even better, melted on top of your sweet potatoes at Thanksgiving. Add 2 teaspoons of ground cinnamon at Step 4.

 

Butter Baked Goods | by Rosie Daykin | TheCakeBlog.com

Excerpted from Butter Baked Goods by Rosie Daykin, Copyright © 2013 by Appetite by Random House.  Used by permission of the publisher.  All rights reserved.   Cover and book design by Kelly Hill.  Images by Janis Nicolay.

November 8, 2013 by Carrie Sellman

Carrie Sellman , Founder & Editor

Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine, Country Living Magazine and featured online at People, Today, Cosmopolitan, Glamour, Redbook, Real Simple, TLC, The Cooking Channel and more.

connect with Carrie :

Make the most of citrus season with one of these cake recipes!

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Comments

  1. Let's Do Cake! says

    November 8, 2013 at 3:32 pm

    Fantastic and so pretty in the lovely packaging! Thanks for sharing!
    XO Donna and Lisa

  2. Sara says

    November 12, 2013 at 7:35 am

    I love this marshmallow! Can’t wait to try them at home.

  3. lina says

    November 12, 2013 at 4:27 pm

    that recipe sounds fantastic, I’m from Australia so i am not sure what the quantity of gelatine you mentioned above is as we have different packaging here, can you tell me in the marshmallow recipe above you mention three satchels of gelatine, how much is that?

    Regards

    • Carrie Sellman says

      November 13, 2013 at 4:52 pm

      Sure Lina! Each envelope is 7 grams. So this recipe used 21 grams (.75 ounce).

      Hope that helps!

      • Yvette Lisher says

        August 28, 2019 at 12:16 pm

        Hi Carrie
        What is the shelf life of these marshmallows ?
        Thank you

  4. Christa Richmond says

    November 21, 2013 at 2:32 pm

    I do not quite understand the variation directions for the toasted coconut marshmallows. The 3 cups of sugar are substituted from where? I only see an approximation for 2 cups of icing sugar. Do you add the three cups of toasted coconut at the end where you would normally roll it in icing sugar? Thank you, I love homemade marshmallows and the coconut ones are going to be so delicious.

    • Kamiko says

      November 7, 2014 at 1:51 pm

      substitute the icing sugar with the toasted coconut. use 3cups toasted coconut instead of 2 cups icing sugar to dust the marshmallows.

  5. Ruth says

    December 18, 2013 at 12:47 pm

    How long (about) will the marshmallows keep for?

  6. Nikki says

    December 19, 2013 at 10:27 pm

    Should the recipe read two teaspoons of Vanilla rather than two tablespoons? I made these according to the directions and they are amazing except the vanilla is a bit strong…I looked at several other recipes that are identical except with the vanilla, so I’m curious if this is a mistype…thanks 🙂

    • Carrie Sellman says

      January 21, 2014 at 5:47 am

      The recipe, as printed in the book, says 2 tablespoons. If the vanilla is too strong for your preference, you can certainly experiment with less next time.

    • Maddie says

      January 3, 2018 at 6:37 pm

      I just made them and 2 tbsp is WAY too much! Use teaspoons! The vanilla was so overwhelming that it made me sick. It should read teaspoons, not tablespoons.

  7. Mrs Patricia STOOKS says

    December 23, 2013 at 2:58 am

    Is it possible to tell me the amounts in grams or pounds and ounces?

  8. Bren says

    February 9, 2014 at 11:07 pm

    Those looks awesome, but no egg whites? Nice super cute blog

  9. So Happy says

    February 13, 2014 at 6:41 pm

    The perfect recipe!

    Easy! Simple! Plus it actually produced edible delicious marshmallows!!!

    Thank you!

  10. Amanda says

    March 28, 2014 at 6:32 pm

    can u purchase these online if so where I see price lists for her cakes and stuff u can buy but not these.

    Thanks
    Amanda

    • Carrie Sellman says

      December 9, 2014 at 8:52 am

      You can purchase these marshmallows in gourmet stores and online at Crate & Barrel.

      • ruzaika says

        November 2, 2015 at 12:46 am

        substitute for corn syrup wat about liquid glucous and how much tks

  11. Janet says

    May 26, 2014 at 3:00 am

    Can’t wait to try these!! Guess what everyone is getting for the holidays?

    Can these be roasted over a fire for s’mores?

    If I cover them in chocolate do I still coat them in powdered sugar?

    Thank you,
    Janet

    • Carrie Sellman says

      December 9, 2014 at 8:57 am

      While I personally have not tried them in a s’more, they melt beautifully in a cup of hot cocoa.

      I would coat them lightly in powdered sugar, but just enough so you can easily handle them. Then coat in chocolate. Try one first before sugar dusting the whole batch, just to make sure you get the results you want. : )

  12. Magda says

    November 23, 2014 at 1:50 pm

    I really love this recipe and the pictures look amazing but I was wondering how to substitute the gelatin envelopes with a vegetarian supplement. I’ll be using Dr Oetker veg gel. Is there a way to work out the proportions?

  13. Angela says

    December 3, 2014 at 5:38 am

    Is icing sugar confectionery singer?

    • Carrie Sellman says

      December 9, 2014 at 8:54 am

      Yes! Confectioners sugar, powdered sugar, icing sugar. Whatever name you prefer!

  14. Christi says

    December 9, 2014 at 7:56 pm

    Can;t wait to try this recipe. Do you know what constitutes the “prepared pan”? Dusted with powdered sugar? Parchment paper? Thank you!

    • Carrie Sellman says

      December 11, 2014 at 9:15 am

      A 9 x 9 pan, buttered.

  15. Hazel says

    December 14, 2014 at 7:41 pm

    I’m making my first batch right now! How long will this stay fresh in a tight container?

    🙂 Thanks!

  16. Carmen says

    December 17, 2014 at 6:02 pm

    For peppermint, does one really add peppermint extract and vanilla, or does the peppermint replace the vanilla?

    • Carrie Sellman says

      December 19, 2014 at 8:43 am

      That is how the recipe is written by the author. But peppermint is a strong flavor, so you could probably just go with the peppermint extract alone.

      Once you add the peppermint, grab a spoon and give it a little taste. If it needs something more, you could always add the vanilla. It’s always easier to add a flavor later than take a flavor away.

      Let us know how it goes!

      • Carmen says

        December 19, 2014 at 10:50 pm

        I cut down the vanilla to 1.5 tbsp and kept the peppermint at 1tsp. It smells stronger than the taste and the vanilla deepens the flavour.

  17. Rachel says

    December 19, 2014 at 9:13 am

    I just made peppermint marshmallows. I used peppermint oil, instead of extract and used 1 dram. The marshmallows are VERY minty… if you do peppermint, try using half of the little tiny bottle, instead of the whole thing. These are fantastic in cocoa, but will be too strong for raw consumption. Overall, very easy to make, and the end product tasted GREAT!

  18. Rachel says

    December 19, 2014 at 9:15 am

    P.S. I used the dram of peppermint oil WITH 1 tsp of Vanilla.

  19. Lindsay says

    December 19, 2014 at 6:05 pm

    These look wonderful – our family is planning on having s’mores on christmas day! How long do you think they are fresh for? I’m trying to plan ahead but I’m sure they are best the fresher they are! Do you keep them at room temp to store or in the fridge?

  20. Richard says

    December 26, 2014 at 8:47 am

    Several questions re: shelf life and holding temp. Anyone?

  21. Leslie says

    January 11, 2015 at 2:52 pm

    Loved these! I was afraid to try Marshmallows because so many people had tried and failed, but this recipe was da’ bomb. They came out sooo tremendously phenomenal. I will never buy store bought again. Thanks for sharing!!!!

  22. nancy says

    January 18, 2015 at 3:49 pm

    Perhaps I’m missing something, but I have a question about the portions. If using a 9×9 pan, how is it possible to get 64- 1×1 inch pieces? I was planning on making them tonight or tomorrow morning, but now I’m unsure if that’s the right pan, or portions. Please help!

    • Falon says

      February 5, 2015 at 1:07 am

      I was wondering the same thing. Did you try these Nancy, and how many did you end up with?

    • michelle says

      February 21, 2015 at 2:45 pm

      I got about 64. With a 9×9 pan I cut them to approx 1 inch squares. So I got 8 horizontally and 8 vertically. 8×8=64

      • Mabel Regimbal says

        January 9, 2019 at 2:26 am

        If you cut them 8″, aren’t you missing an inch? With and 9X9 pan, you should get 81

  23. michelle says

    February 21, 2015 at 2:47 pm

    I usually make my own marshmallow fondant. Has anyone tried that with homemade marshmallows?

    • Diana says

      January 13, 2016 at 10:13 am

      yes you can use it with marshmallow fondant. you can use it before letting the marshmallow set up. or if it’s already set up you can use just as the ones from the store

  24. Gabby says

    March 28, 2015 at 7:56 pm

    Any idea if these would work with a sweetener substituted in (eg Splenda instead of granulated sugar?). Would love to make these for an Easter treat but need to cater to the diabetic in the family!

  25. Shantel says

    May 2, 2015 at 10:00 pm

    I am planning to make these for my daughters wedding, we are doing a s’mores bar, I see the question has been posted many times, but I haven’t seen a response to shelf life… Does anyone know how long these keep? Thank you.

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