We literally cut all the ingredients in our recipe for Fluffly Vanilla Marshmallows right down the middle. We've tinkered a little with the amount of gelatin in some recipes, and have found that recipes with additional liquids, like chocolate marshmallows or marshmallows flavored with fruit puree, do better with an extra half-tablespoon of gelatin (a scant two tablespoons total for a half-batch).
The process for making the marshmallows remains the same, though the times are decreased. It only takes about five minutes for the sugar syrup to boil and come to temperature. Whipping the batter is another 8-10 minutes at most. A quick treat, indeed!
As for the container used to mold the marshmallows, we usually use an 8x8 baking dish. This makes marshmallows that are slightly flatter than usual, but we're not picky. The square plastic containers used for sandwiches are great for making higher, more cube-shaped marshmallows.
Depending on the container, a half-batch makes about 50-60 marshmallows. That's enough for our daily nibbling pleasure with plenty leftover if we still want to share.
• Full-Batch Recipe: Fluffy Vanilla Marshmallows
(Images: Peppermint Marshmallows (top) and Vanilla Marshmallows (below) - Emma Christensen)