Lemon marshmallows


The thought of marshmallows tends to invoke a specific type of memory. S'mores and stories underneath the starry sky. Feeling the heat from the bonfire in your cheeks while rubbing the goosebumps in your arms. That lingering scent of smoke in your hair, and maybe some cheap beers with high school friends because well... there was nothing else to do back then. 

As much as I love everything associated with marshmallows in s'mores, I was craving something more elegant, slightly feminine. Instead of that overly sweet jet-puffed kind, there had to be a hint of tart. An adult twist if you must. Something that serves as a reminder of spring and can be served at tea parties. These lemon marshmallows provide just that, and will pair very nicely with a cup of earl grey. 


I found this recipe on Wanna Come WIth?'s blog when I was searching for a tart marshmallow. My first marshmallow making experience was a success with this recipe!


lemon marshmallows (by: wanna come with?)

3 envelopes gelatin

1/2 cup fresh squeezed lemon juice

zest from 1 lemon

1 and 1/2 cups granulated sugar

3/4 cup corn syrup

1/4 cup honey

1/2 cup water

1 cup confectioner's sugar

1  cup corn starch


Line a 9 x 9 inch pan with parchment paper. Oil the sides and bottom of the parchment lined pan with a pastry brush (use flavorless oil like grapeseed oil). 

Soak the gelatin in lemon juice in a double-boiler without heating. The gelatin needs time to soak up the liquid for this to work! Set aside.

In a 2 quart saucepan, combine the sugar, corn syrup, honey, and water. Cook over medium heat while stirring to melt all of the sugar. Increase the heat and cook until the candy thermometer shows 252°F.

As soon as the sugar is at the correct temperature, be very careful and pour it into the KitchenAid bowl. It's safer if you pour it down the side of the bowl to prevent splashing. Let this mixture cool for 10 minutes.

While the mixture is cooling, heat the double boiler with some water in the bottom pan. Make sure all of the gelatin dissolves and add the zest into the liquified gelatin. 

Once the sugar has cooled, carefully pour in the liquified gelatin into the KitchenAid bowl. With the whisk attachment, whip the mixture at low speed for 30 seconds. Increase the speed one notch and whip for 30 seconds. Repeat until you get to the highest speed, and whip for 8 minutes.

Immediately scoop the marshmallow into the 9 x 9 inch pan using a spatula. Smooth out the top. Cover with parchment paper and let sit at room temperature overnight to set.

Combine the corn starch and powdered sugar and sift. Generously cover the top and bottom (seriously, a layer half an inch thick of the powder on each side is great), this will come in handy when cutting the sticky marshmallows. Using kitchen scissors, cut the marshmallow into squares. Make sure to coat each piece with the powder to avoid sticking.