If you have never made marshmallows before, check out the illustrated tutorial with step by step photos showing how to make marshmallows.
Prep Time: 10 minutes
Cook Time: 10 minutes
Wait Time: 8 hours
Total Time: 8 hours, 20 minutes
Yield: 9x13 pan marshmallows
- 3 packages unflavored gelatin
- 1 cup cold water, divided use
- 1.5 cups granulated sugar
- 1 cup light corn syrup
- orange food coloring (or a mix of red and yellow coloring)
- 1/2 cup sweet potato or yam puree
- 1.5 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cloves
- 1/4 cup powdered sugar
- 1/4 cup corn starch
1. Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray and set aside for now. Mix the powdered sugar and cornstarch together in a small bowl, and save the sugar/starch mixture for later use.
2. Place 1/2 cup of cold water in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let the gelatin sit and dissolve for at least 5 minutes.
3. Place the remaining 1/2 cup of water, the corn syrup, and the granulated sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.
4. Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization.
5. Once the sugar syrup reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 4 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
6. Gradually increase the speed of the mixer until it is running on high. Whip the marshmallow mixture for 10 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.
7. While the marshmallow is mixing, place the sweet potato puree in a small bowl and add the cinnamon, cloves, nutmeg, and allspice. Once the marshmallow has reached the proper consistency, add the orange food coloring (or a combination of yellow and red to make orange) and mix until the marshmallow is a uniform color. Using a rubber spatula, gently fold the sweet potato puree into the orange marshmallow, stirring until the candy is well-mixed and there are no streaks of sweet potato visible.
8. Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 8 hours.
9. Liberally sprinkle the surface of your work station with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
10. Carefully peel back the foil from the marshmallow. Dust the top of the marshmallow with more sugar/starch. Spray a large sharp knife with nonstick spray and cut the marshmallows into small squares, wiping and spraying the knife as necessary. Roll the sides of the marshmallows in the sugar/starch mixture so they don't stick together.
11. To save sweet potato marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. If they are stored longer than two or three days, you may need to re-roll them in the sugar/starch coating. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.