Yield: Yields about 1-1/2 lb., or 32 marshmallows.
These will keep in an airtight container for about two weeks.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Using your fingers or a sharp knife, loosen the marshmallows from the sides of the pans. Dust a long sheet of waxed paper with more of the cornstarch mixture. Flip the marshmallows onto the paper. Dust the surface with more of the cornstarch mixture and let the marshmallows sit for about 2 hours.
I have been making these for Christmas treats for the past 4 years and they are always well received. I often dip them in Chocolate for an extra special treat. However, be warned - they are very sticky and can be challenging to work with the first few times. I often use cooking spray to coat my spatula etc.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?