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I have always used The Martha's Marshmallows recipe in the blue Martha Stewart Cookbook, but at some point, I printed out her marshmallow recipe from her web site.
Interestingly, the recipe in the book has TWICE the sugar. Some of the other ingredients are a smidge different, too. Now I use the recipe from the web site, and it turns out just fine:
HOMEMADE MARSHMALLOWS from marthastewart.com
2 1/2 tablespoons unflavored gelatin (about 3 envelopes)
|Tips for Making Marshmallows|
|• You'll need a candy thermometer for the basic marshmallow recipe. They're inexpensive -- $4 or $5 at any supermarket. |
• In either the basic recipe or the fruit-flavored marshmallow recipe, once everything is in the bowl and you're beating it at high speed, turn and scrape the bowl constantly if using a hand or older stand mixture, or stop frequently to scrape the bowl if using a newer orbiting-beater mixer. If using a hand mixer, stop occasionally to allow the motor to cool (or it could burn out).
• Beating the final mixture will take between 5-15 minutes, depending on the mixer. It should be very thick: When the beaters or spatula are raised, it should form peaks that will collapse. The batter should come off the beaters in a thick ribbon that folds on itself a couple of times before dissolving into the surface.
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons vanilla extract
powdered sugar for dusting
OPTIONAL: 1/3 cup Dutch-process cocoa, sifted
1. Prepare a pan, either 8x12" or 9x13", depending on how tall you want your marshmallows, by greasing the bottom and sides and dusting the whole shebang with powdered sugar. Set aside.
2. Combine the gelatin and 1/2 cup of cold water in the bowl of your electric stand mixer (if you don't have a stand mixer, well, you should either buy one or borrow one, since it does most of the work!). Make sure the whisk attachment is on there. Let the gelatin bloom by leaving it to sit about 15 minutes (Martha says 30, but who wants to wait half an hour?).
3. In the meantime, combine the sugar, corn syrup, salt, plus 1/2 cup of water in a heavy saucepan, medium size. Turn the heat to low and stir until the sugar has dissolved.
4. Keeping a candy thermometer handy, raise the heat to high. Cook the syrup WITHOUT stirring until the mixture reaches the firm-ball stage, or 244 degrees on the candy thermometer. It will be all bubbly and fun. Once you read 244 degrees, immediately remove the pan from the heat.
5. Turn the stand mixer on low and slowly drizzle the syrup into the softened gelatin. After the syrup has been incorporated, add the cocoa if desired. Once it's mixed in, kick the speed up to high, increasing one speed at a time. Let the stand mixer do its job for about 15 minutes, until the mixture is really thick and white and nearly tripled in volume. Add the vanill and beat in.
6. Pour the marshmallow mixture into the prepared pan. This is pretty darn messy and STICKY. Stay strong! I try to pour it into the pan as evenly as possible. Martha says to dust the top with powdered sugar then wet your hands and pat to smooth, but I just struggled with a rubber spatula instead. Anyway, once it is relatively even, dust the top with powdered sugar and allow to stand overnight, uncovered.
7. The next morning, put on an apron or dirty clothes, because you're going to have powdered sugar all over yourself. Dust a cutting board with powdered sugar and turn the marshmallow out onto the board. You can be cute and use little cookie cutters to make fun shapes, or you can just cut squares. Martha says to use a dry hot knife. I used a metal bench scraper, and it worked quite well. Dredge the cut sides with powdered sugar so they don't stick to everything in sight.
8. Store in an airtight container! You should probably share these with your friends and neighbors, because it makes a lot, and really, can you eat 40 marshmallows on your own?
9. Adding a couple extra teaspoons of vanilla makes recipe even better. Adding a little cornstarch to the powdered sugar cuts down on sweetness. Using a pizza cutter and a standing mixer is the "secret."
10. Pour into a jelly roll pan lined with oiled and confectioners' sugar parchment; makes for easy release. Use surgical gloves to pour into pan and pat it evenly; prevents stickiness. Easy clean up with warm water.
11. Suggested flavors: extracts of peppermint w/ a droplet of red/pink food coloring, coffee extract, cinnamon; anything you can think of that would go well with hot chocolate.
Basic Homemade Marshmallows
Contributed by Sonya Kate Childers
Makes 40 / Takes 5 Hours
Directions:Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.
Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244B0 (firm-ball stage). Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
Generously dust an 8-by-12-inch glass baking pan with confectionersb sugar. Pour marshmallow mixture into pan. Dust top with confectionersb sugar; wet your hands, and pat it to smooth. Dust with confectioners sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners' sugar.
Vanilla Honey Marshmallows
Contributed by Bertrice Small
Makes 40 / Takes 30-60 Minutes
Directions: Pour gelatin into a large bowl and add cold water. Stir until dissolved and add 1/4 cup boiling water; set aside. In a saucepan add 1 cup sugar and 1/2 cup boiling water. Boil until dissolved, then add 1 cup white syrup.
Pour this mixture into gelatin and cool by stirring often. When cold, beat with mixer until it stands in peaks. Pour into 9 x 13 inch pan lined with toasted fine coconut and spread coconut on top. Cool until set, cut into squares and roll in coconut to coat cut sides. Store in large glass jar.
Beat egg whites into soft peaks. Very slowly, trickle a small stream of gelatin mixture into egg whites, beating until all gelatin mixture is blended. Continue beating until light and fluffy. Pour into prepared pan.
To form the marshmallows: Fill 13 x 9 x 2-in. pan with flour or cornstarch to desired depth. Form moulds using a small glass, the inside of a dough cutter or any object of desired size by pressing the form into flour to the bottom of the pan. Spoon marshmallow crème into the moulds and refrigerate until set. Dust or roll tops in flour; shake off excess. Store in refrigerator.
Pour into pans (about 8 x 4 inches) thickly covered with powdered sugar, having mixture 1 inch deep. Let stand in cool place (do not refrigerate) until partially chilled. With a wet sharp knife, loosen around edges of pan and turn out on a board lightly covered with powdered sugar.
Cut in cubes and roll in powdered sugar. Fruit juices in place of part of the water, or nuts, chocolate, or candied fruits, chopped, may be added - or the plain ones rolled in grated coconut before being sugared. Dates stuffed with this confection are delicious.
Contributed by Carol Stacy
Makes 10 / Takes 1 1/2 Hours
Directions:Whip egg whites until almost stiff. Add vanilla and whip until stiff. Then whip in the sugar, 1 tsp at the time. Finally, add Marshmallow and whip again. Place by teaspoonful on cookie sheet. Bake in 325 oven for 1 hour.
Makes about 96 marshmallows.
1 cup confectioners' sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115°F.)
1/4 teaspoon salt
2 large egg whites*
1 teaspoon vanilla
*if egg safety is a problem in your area, substitute powdered egg whites reconstituted according to manufacturer's instructions
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners― sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.
Contribute by Lois Rubin
Makes about 1 3/4 lbs.
You can make marshmallowswith Emes
Kosher Gelatin (purely veg - made from Carageenan, Locust Bean Gum, and
Malto-dextrin). The results were really nice...made them with unbleached
Florida Crystals sugar (a light blonde sugar made by an environmentally
friendly company), but the marshmallows still came out beautifully white.
The marshmallows are amazingly soft and fresh-tasting. They aren't quite
as puffy as commerical ones, but they puff and brown when toasted and melt
easily in liquid (try them in hot chocolate or cocoa). They make yummy s'mores with vegan chocolate chips and graham
crackers! Consider cutting some of them into Xmas tree shapes
(triangles) and dipping them in chocolate for Xmas cookie/candy boxes.
This is not a difficult recipe, but you need an electric mixer and a candy thermometer. as this is making a mess! The "creme" is very sticky and hard to scrape out of the bowl.
Put in the mixing bowl and let stand 1 hour:
3 tablespoons kosher veg gelatin (this is 3 packets of Emes)
1/2 cup water
In about 1/2 hour, begin to prepare a syrup. Place in a heavy pan over low
heat and stir until dissolved:
2 cups sugar (I used unbleached)
3/4 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
When the mixture start to boil, cover it about 3 minutes to allow any
crystals which have formed to be washed down from the sides of the pan.
Do not let the mixture boil over.
Continue to cook uncovered and unstirred over high heat to the firm-ball
stage (244 degrees F). Overcooking makes the marshmallows tough. Remove the mixture from heat and pour slowly over the gelatin, beating constantly with an electric mixer. Continue to beat about 15 minutes after all the syrup has been added. While beating, when the mixture is thick but still
2 tablespoons vanilla extract.
Put the mixture into an 8 x 12 in pan that has been lightly dusted with
cornstarch. Dust the top with cornstarch and set aside. When it has
dried for 12 hours, remove it from the pan, cut it into square with
scissors dusted with cornstach, and store the fully dusted pieces in a
Possible variations: Add coconut extract instead of vanilla. pour into pan
coated with tasted coconut and roll cut pieces in toasted coconut instead
Use creme de menthe instead of vanilla for mint marshmallows.
Use other flavors/liquers (almond extract, orange, Kahlua, etc.) instead of
Cut marshmallows into shapes and dip in melted vegan chocolate.
Tint marshmallows with vegetable colors while beating the creme. Cut into
holiday shapes (especially nice for spring - Easter, etc.).
Marshmallows with Icing
Contributed by Connie Perry
Ingredients: 2 tablespoons of gelatine
Soak the gelatine in ¼ of a cup of cold water in a small bowl and set aside to swell for 10 minutes. In a large saucepan pour the sugar and second measure of water. Gently dissolve the sugar over a low heat stirring constantly. Add the swollen gelatine and dissolve. Raise the temperature and bring to the boil. Boil steadily but not vigorously for 15 minutes without stirring. Remove from the heat and allow to cool until luke warm. Add the vanilla essence and whisk the mixture with an electric mixer or beater until very thick and white. Rinse a 20 cm (8 inch) sponge roll tin or fudge dish under water and pour the marshmallow mixture into the wet tin. Refrigerate until set. Cut into squares and roll in mixed cornflour and icing sugar.
Variations: To colour the marshmallows add a couple of drops of food colouring. To make other flavoured marshmallows use 1 teaspoon of peppermint, coffee, almond or other essence in place of the vanilla. Roll the marshmallows in desiccated or toasted coconut in place of the cornflour and icing sugar.
Homemade Flavored Marshmallow
I have made this with different flavoring, like almond, orange, strawberry, etc. Very good and the kids love the flavors.
vegetable oil for brushing
4 pkg unflavored gelatin
3 cups granulated sugar
1 1/4 cups corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners sugar
Brush 9 x 13 inch baking dish with oil. Cut a piece of parchment or wax paper large enough to cover the bottom of the dish and to overhang the longer sides. Brush with oil.
Pour 3/4 cup cold water in the bowl of an electric mixer and sprinkle the gelatin on the top. Let stand for 5 minutes.
Place granulated sugar, the corn syrup, salt, and 3/4 cup water in a medium saucepan. Set pan over high heat and bring to a boil. Insert candy thermometer and cook until the mixture reaches soft-ball stage (238 degrees), about 8 minutes. Using the whisk attachment, beat the hot syrup into the gelatin on low speed. Gradually increasing speed to high, beat until mixture is very stiff, about 12 minutes. Beat in the vanilla. Pour into the baking pan and smooth top with an off set spatula. Set the dish aside, uncovered, until the marshmallow becomes firm, at least 3 hours or overnight.
Place 1 cup of confectioners sugar in a fine strainer and sift onto a clean work surface. Invert large marshmallow onto the sugar coated surface and peel off the parchment paper. Lightly brush a sharp knife with oil and cut the marshmallows into 2 inch squares. Sift the remaining 1/2 cup confectioners sugar into a bowl and roll the marshmallows in the sugar to coat. Enjoy.
Nutty Homemade Marshmallow
2 Tbsp. unflavored gelatin
3/4 cup cold water
2 cup sugar
1/8 tsp. salt
3/4 cup boiling water
1 Tbsp. vanilla
chopped nuts or toasted coconut
Soften gelatin for 5 minutes in cold water. Then dissolve by stirring over hot water.
Combine sugar, salt and boiling water in a 2 quart saucepan; cook, stirring until sugar dissolves to the soft crack stage (280 degrees).
Pour into a mixing bowl along with the gelatin mixture and beat at low speed for 3 minutes, continue beating at medium speed for 10 minutes or until mixture is fluffy and creamy.
Add vanilla and pour into an 8-inch square pan crushed with powdered sugar. Cool 1/2 hour or until set, then cut into squares with a knife moistened in water. Roll in nuts or coconut.
Place in airtight container and put in the refrigerator or freezer until ready to use.
Dixie's Family Marshmallows
Contributed by Dixie from Ohio, whose mother made marshmallows when she was a kid and Dixie now makes them for her Granddaughter.
1 cup sugar
1 tsp vanilla
1/2 cup hot water
1 tablespoon gelatin
1/4 cup cold water
few grains salt
Soften gelatin in cold water. Combine sugar and hot water. Boil to soft ball stage (236-238 degrees).
Add gelatin and salt. Beat until stiff. Add flavoring. Beat thoroughly.
Pour into a square pan that has been dusted with powdered sugar. Dust surface with powdered sugar. Allow to stand until stiff enough to hold its shape.
Cut into strips. Remove from pan and cut into squares. Roll in powered sugar.
They are so much better than store bought and great on hot cocoa.
Contributed by J. Patterson
This recipe makes 64 one-inch marshmallows or 128 half-inch marshmallows.
2 pkg Gelatin, unflavored
1/2 cup Water, cold
2 cup Sugar
3/4 cup Corn syrup, light
3/4 cup Water
2 tsp Vanilla
1/4 cup Sugar, confectioners mixed with:
1/4 cup Cornstarch
Combine the gelatin and cold water in a large mixing bowl. Let the mixture stand while preparing the sugar syrup.
Lightly oil a two-quart saucepan. Combine the sugar, corn syrup, and three-quarters of a cup of water in the saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves. Cover, and bring to a boil. Remove the cover as soon as the mixture boils; cook, without stirring, to 245 F. (firm ball stage). Remove from the heat. Pour the hot syrup slowly into the softened gelatin, combining with a mixer. The entire process should take 15 minutes. Add the vanilla at the very end of the beating process. At this point the marshmallow mixture should be very light and fluffy.
Lightly oil an 8x8x2-inch pan. Sprinkle half the confectioners' sugar- cornstarch mixture over the bottom; pour the marshmallow mixture over this. Chill overnight in the refrigerator.
When you are ready to cut the marshmallows, sprinkle the rest of the confectioner's sugar-cornstarch mixture over the top of the marshmallow. Lift the entire piece out of the pan onto a cutting board. Use very sharp scissors, dipped into cold water periodically, to cut the marshmallow into one-inch square pieces. Roll pieces in the confectioners' sugar-cornstarch mixture; there will be enough left in the bottom of the pan for this step. Let the marshmallows dry on a cooling rack for an hour or two. Store in an airtight container. The marshmallows will stay moist at least three weeks.
Variations Upon a Theme
Take a big marshmallow and spread a very thin cover of butter or margarine all over it. Throw some cocoa powder to it, it should stick to the butter. Grill over fire as told above until there is a nice chocolate cover on the marshmallows. Eat as told above. Recipe #16 Ready in 30 mins or less 2 cups (12 ounces) / 5 dl (350 g) semisweet chocolate chips Combine chocolate chips and oil in shallow microwave-safe bowl; heat until melted. Stir until smooth. Thread two marshmallows onto each wooden stick. Roll marshmallows into melted chocolate, turning to coat. Allow excess to drip off. Roll in coconut, walnuts or sprinkles. Place on waxed paper-lined baking sheets. Refrigerate until firm. Do You Know Marshmallow Facts?
4 1/2 teaspoons vegetable oil
36 to 40 large marshmallows
18-20 wooden sticks
1 cup / 2,5 dl flaked coconut
1 cup / 2,5 dl ground walnuts or pecans
3/4 cup / 1,75 dl colored or chocolate sprinkles
History: A Treat from the Ancient Egyptians
History of S'mores
A Campfire FavoriteThe history of the s'more is a mystery. No one knows who started the tradition of roasting marshmallows. However, in 1927 the Girl Scout Handbook was the first documentation of the recipe combining marshmallows with chocolate and graham crackers. The term s'more allegedly stands for 'gimme some more'.
To Make S'mores
Ready in 30 mins or less
2 cups (12 ounces) / 5 dl (350 g) semisweet chocolate chips
Combine chocolate chips and oil in shallow microwave-safe bowl; heat until melted. Stir until smooth. Thread two marshmallows onto each wooden stick. Roll marshmallows into melted chocolate, turning to coat. Allow excess to drip off. Roll in coconut, walnuts or sprinkles. Place on waxed paper-lined baking sheets. Refrigerate until firm.
Do You Know Marshmallow Facts?
You will need:
Yes, a homemade marshmallow. When I wrote about homemade marshmallows more than 20 years ago, one colleague offered this analysis: "Making your own marshmallows is like making your own thumbtacks."
Something -- it's hard to know what -- seems to have made the idea a little more appealing these days, or maybe just a little less odd. Possibly it's part of 21st-century "cocooning." Perhaps it is just an extension of the "comfort-food" phenomenon. In any case, the same kinds of New York restaurants that rediscovered meatloaf and mashed potatoes a few years ago have been making fresh marshmallows and adult s'mores -- and charging half the earth for them. Marshmallow-making is quite uncomplicated; a child could grasp it. But it does require a chunk of heavy-duty beating, which could be very difficult if you have only a handheld electric mixer. Plenty of people, it must be said, would still ask: "Why would you bother making your own marshmallows?"
For the same reasons you would bake your own cake: The result is clearly better. A homemade marshmallow, even days later, is appreciably gooier than one from a bag. And isn't gooiness what marshmallows are all about? And you have options that simply don't exist if you buy marshmallows: You can color them and cut them into interesting shapes and -- much more important -- you can flavor them.
That's right. You can make marshmallows with flavors of fruit, coconut, mint, rum -- whatever your heart desires. Anise-flavor marshmallows turn out to be really good.
And let me say this one separately: Rocky Road marshmallows, containing toasted slivered almonds and bits of semisweet chocolate, are so good it's hard to imagine anything much better, but try toasting one over a stove burner. Unbelievable!
Use homemade marshmallows:
• In fudge -- or melted as the basis for shortcut fudge.
• As an addition to fruit cocktail, Waldorf salad and any of those mayonnaise-based fruit-salad mixtures.
• In brownies and cakes.
• In hot cocoa, for goodness' sake!!
• In "glorified rice."
• On sweet-potato casseroles, where you might (if nowhere else) consider spicy Tabasco marshmallows.
• In s'mores (duh).
• In Rice Krispie bars (double-duh).
Or just eat them.
1-3/4 cups sugar
1-1/4 cups plus 2 tablespoons water, divided
1 cup light corn syrup
3 (1/4-oz.) envelopes unflavored gelatin
1 tablespoon vanilla
1 cup powdered sugar, more for dusting
1/2 cup cornstarch
Yield: About 80
Lightly oil a 9X13-inch pan and sprinkle it with a little powdered sugar. In a saucepan, combine the sugar, 3/4 cup plus 2 tablespoons of water and the corn syrup. Stir gently, just to wet all the sugar. Cover and bring to a boil without further stirring. Uncover, clip a candy thermometer to the side of the pan and heat without stirring to 240 degrees.
When the syrup has started to boil, put the remaining 1/2 cup of cold water in the large bowl of an electric mixer and sprinkle the gelatin over it, stir to wet any lumps of gelatin and let it soften at least a minute.
Slowly pour the 240-degree syrup into the gelatin mixture, beating it in at low speed. (Be sure to see hints about pouring the hot syrup). Once all the syrup has been added, increase the mixer speed to high and beat, scraping the bowl frequently. When the mixture becomes opaque and begins to thicken, add the vanilla.
Continue beating at high speed, scraping frequently and stopping occasionally to check the thickness of the mixture (see hints). When it is properly thickened, pour and scrape it into the prepared pan, and set it aside 2 hours or more, until it is fully cooled.
Run a table knife around all four sides to loosen. Sift a little powdered sugar over the top, and also over a sheet of waxed paper on the countertop. Invert the pan onto the paper, slap it on the bottom and lift one side of the pan. If the marshmallow isn't easing itself out, pry at a corner with a table knife. Dust what's now the top with a little more powdered sugar. Combine the cup of powdered sugar and 1/2 cup of cornstarch in a shallow bowl. Oil a knife (or, better, a pizza cutter or kitchen shears) and slice the marshmallow crosswise into 10 strips, cleaning and re-oiling the cutter as needed. Cut one strip into 8 pieces, and toss them in the powdered-sugar mixture to coat all sides, then shake off excess in a sieve. Repeat with remaining strips. Store wrapped or covered.
2 (1/4-oz.) envelopes unflavored gelatin
1/4 cup cold water
1 cup boiling water
1/4 cup fruit-flavored gelatin (about 3/4 of a 3-oz. package)
2 cups sugar
1 cup powdered sugar, more for dusting
1/2 cup cornstarch
Yield: About 80
Lightly oil a 9X13-inch pan and sprinkle it with a little powdered sugar. Put the 1/4 cup of cold water in the large bowl of an electric stand mixer, and sprinkle the unflavored gelatin over it. Stir if necessary to wet all of the gelatin. Let stand 5 minutes.
Add the boiling water and the fruit-flavored gelatin mix and stir, scraping the bowl, until all is dissolved. Add the 2 cups sugar and stir to dissolve. Beat at high speed, scraping the bowl frequently and stopping occasionally to check the thickness of the mixture (see hints). When it is properly thickened, pour and scrape it into the prepared pan. Set aside to cool completely, at least 2 hours.
Run a table knife around all sides to loosen. Sift a little powdered sugar over the top, and also over a sheet of waxed paper on the countertop. Invert the pan onto the paper, slap it on the bottom and lift one side of the pan. If the marshmallow isn't easing itself out, pry at a corner with a table knife.
Dust what's now the top with a little more powdered sugar. Combine the cup of powdered sugar and the 1/2 cup of cornstarch in a shallow bowl. Oil a knife (or, better, a pizza cutter or kitchen shears) and slice the marshmallow crosswise into 10 strips, cleaning and re-oiling the cutter as needed. Cut one strip into 8 pieces, and toss them in the powdered-sugar mixture to coat all sides, then shake off excess in a sieve. Repeat with remaining strips. Store wrapped or covered.