Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
Recipe of the Week: Lemon Marshmallows
By
Danielle Sucher
Published Jul 6, 2008
Modified Jul 6, 2008
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
By
Danielle Sucher
Published Jul 6, 2008
Modified Jul 6, 2008
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
Homemade marshmallows are a cinch to make, and these lemon marshmallows will make your s'mores more interesting this year.
Lemon Marshmallows
2 1/2 tbsp unflavored gelatin
1 1/2 C granulated sugar
1 C light corn syrup
1/4 tsp salt
4 tsp vanilla extract
1 tsp citric acid
1/4 tsp lemon oil
Confectioners’ sugar, for dusting
Combine the gelatin and 1/2 C cold water in the bowl of an electric mixer with a whisk attachment. Let stand 30 minutes. In a separate small bowl, combine the vanilla extract, citric acid, and lemon oil and mix until vaguely homogenous.
In the meantime, combine the granulated sugar, corn syrup, salt, and 1/2 C water in a small heavy saucepan. Place the saucepan place over low heat and stir until sugar has dissolved. Once the sugar has dissolved, raise the heat to high and clip on a candy thermometer. Cook the syrup without stirring until it reaches 241° F (firm-ball stage). Immediately remove pan from heat.
With your mixer on low speed, slowly pour the syrup into the softened gelatin. Increase the speed to high and beat until the mixture is very thick and white and has almost tripled in volume, which ought to take about 15 minutes. Add the lemon oil mix and beat to incorporate.
Generously dust an 8-by-12-inch glass baking pan with confectioners’ sugar. You want a nice coating of sugar on the bottom of the pan. Don’t worry too much about the sides - it’s hard to get the sugar to stick to the sides, and it won’t matter if you can’t manage to coat them. Pour the marshmallow mixture into pan. Dust the top with another generous layer of confectioners’ sugar.
Let stand overnight (or as long as you can bear to wait - a few hours is enough if you are impatient or in a rush), uncovered, to dry out.
Cut the marshmallow sheet off the sides of the pan and turn it out onto a board. Cut marshmallow sheet into 1″ strips, and then cut the strips into 1″ squares. Dust with more confectioners’ sugar as you go. Make sure that your marshmallows are coated with confectioner’s sugar in the end, as this is the only way to rescue them from being tacky.
Tagged
lemon marshmallows
recipe
smores
Danielle Sucher
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
North African restaurants are rare in NYC. These 10 are the best.
Egyptian, Moroccan, Algerian and Tunisian food is delicious but underrepresented in the city.
By
Robert Sietsema
Published Oct 10, 2026
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Food
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Frozen yogurt is back in New York City. So are the super long lines.
By
Sonia Rao
5 NYC banana puddings as good as Magnolia's
By
Hannah Frishberg
Where to eat in Greenpoint, Brooklyn right now, from Polish to Sichuan to Iberian
By
Robert Sietsema
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .