Grab the kids and make these easy cranberry marshmallows

Yankee Chef logoBy Jim Bailey

These super easy marshmallows are honestly as light and silky as a cloud.

They are the best I have ever tasted and the good thing about them, you can use whatever flavors and colors you desire to be festive. Try lime, cherry or lemon, adding more food coloring while beating for brighter marshmallows.

The reason I chose sugar-free is not to cut down on sugar (although it helps) but because the sugared variety doesn’t mix well with the little water we use. This is also a good project to get the kids involved in if you don’t have a stand mixer. Let them hold the electric mixer for a few minutes.

threeingredientcranberrymarshmallowcloudsNonstick cooking spray
1 cup sugar
3/4 cup water, divided
2 (.44-ounce) boxes cranberry-flavored gelatin
Powdered sugar to coat

Spray a bread loaf pan very lightly with nonstick cooking spray; set aside. Or if you want thinner marshmallows, use an 8-inch square pan.

Place sugar and 1/4 cup water in a medium saucepan. Stir and bring to a boil over medium high heat. Let boil 1 minute and remove.

Meanwhile, mix gelatin with remaining water in a deep, large bowl with electric mixer on high for 10 seconds. Reduce speed to medium and slowly pour boiling sugar water into gelatin mixture while beating. When all of it has been drizzled in, increase speed to high and continue to beat for 12 minutes, or until significantly lighter in color and almost tripled in volume.

Scrape into the prepared pan, smooth the top, cover and refrigerate until completely set, about 2 hours. Loosen the edges with a butter knife and cut into desired sizes with a sharp knife. Place some powdered sugar in a large plate and coat some or all sides so that it isn’t sticky. Enjoy.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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