Lemon Marshmallows

I hope you guys aren’t sick of Marshmallow recipes, but I had to share this new delicious variation I came up with. These marshmallows are refreshingly lemony and are like little bites of sunshine.

You can find the original recipe for Homemade Marshmallows – Plain, Chocolate & Matcha here  and just in case I reposted it below. Enjoy!


Lemon Marshmallows:

2 tsp lemon extract (I used Nielsen Massey Pure Lemon Extract)

Zest of one lemon

1/4 tsp yellow food coloring

  1. Combine the extract, zest and food coloring in a small bowl and set aside.
  2. Proceed with the recipe for Plain Marshmallows adding the extract, zest, food coloring mixture in the last minute of whipping.

Plain Marshmallows(original recipe courtesy of Alton Brown):

3 .25 oz packages unflavored gelatin ( .75 oz or 21g – whether using sheets or powder)

1 cup ice cold water, divided

12 oz (by weight) granulated sugar

1 cup corn syrup

1/4 tsp salt

1/4 cup powdered sugar

1/4 cornstarch

  1. Put 1/2 cup ice cold water and the gelatin in the bowl of a stand mixer fitted with the whisk attachment.
  2. Put the other 1/2 cup ice cold water in a small saucepan along with the granulated sugar, the corn syrup, and the salt. Give it a quick stir and then turn the heat on to Medium-High. Cover and cook for 3-4 minutes.
  3. Uncover and attach a candy thermometer to the side of your pan and continue cooking until the thermometer reads 240˚F. Immediately take the pan off the heat once it gets to temperature.
  4. Turn the mixer on low and slowly pour the syrup into the gelatin.
  5. As soon as all the syrup is mixed in, turn the mixture up to high speed and whisk for 14-15 minutes. Themixture will look white, glossy, and fluffy.
  6. While the mixer is going, prepare a 9×13 in pan. Lightly coat it will cooking spray.
  7. Mix the cornstarch and powdered sugar in small bowl.
  8. Add it to the pan. Move your pan around to coat it well, then pour what’s left back into the bowl and set it aside.
  9. Pour the marshmallow mixture into the pan and with a lightly oiled spatula, smooth the top. Sprinkle more of the cornstarch/powdered sugar mixture over the top. Set the rest aside for later.
  10. Let them rest for at least 4 hours to overnight.
  11. After 4 hours or overnight turn them out onto a cutting board and cut them (pizza cutter is best) into whatever size you want. Use the remainder of the cornstarch/powdered sugar mixture to coat the sides of the marshmallow.
  12. Enjoy! You can store them in a ziploc or other air-tight container for up to 3 weeks.


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