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Life Skills

Fluffy Marshmallows From Scratch

This one-time sweets class will show you exactly how to make fresh fluffy marshmallows at home from scratch. You will love it so much that you may never want store bought marshmallows again! Perfect for THE BEST S'MORES you will ever have!
Chef Danielle Weaver, CWC, CWPC
147 total reviews for this teacher
20 reviews for this class
Completed by 57 learners
  There are no upcoming classes.
65 minutes
per class
Meets once
year olds
learners per class
per learner

How does a "One-Time" class work?

Meets once at a scheduled time
Live video chat, recorded and monitored for safety and quality
Great for exploring new interests and different styles of teachers

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Class Experience

If you are interested in obtaining written procedures to create a complete recipe, please refer to the class recordings. 

The class recordings are yours forever and can be watched over and over again anytime you want to make the dish we created together in class.  

The recording will show every tip and trick, and you taking your own notes to create your own procedures which will satisfy all learning modalities of physical writing, listening and watching which help commit it to memory.  
Tools You will Need: Candy Thermometer that must go above 200 Degrees Fahrenheit (this is really important!). You will not be able to make marshmallows without this tool. Small to Medium Size Pot for cooking the sugar mixture (Like the kind you would make pasta with) Silicone Spatula for spooning complete marshmallow mixture into a pan to set Sheet Tray, Baking Dish or Cookie Sheet for the marshmallows to set in Pan Spray for keeping the marshmallows from sticking to the pan A mechanical Mixing Device with a whip attachment + a Large Bowl (this can be a bowl plus a hand mixer or a stand mixer with an attached bowl) Ingredients: In Your Sauce Pot Goes- 1 1/2 Cups White Sugar 1 1/4 Cup Corn Syrup *OR 1 1/3 Cup Agave/Honey 1/2 Cup Water In your Mixing Bowl Goes- 3 Packets ( which equals 3 TBSP) of Gelatin OR Agar Agar 1 1/2 TBSP Good Vanilla or Any other flavoring you want! 1/2 Cup Water Pinch of Salt *You can also add 3 TBSP Cocoa Powder to make Chocolate Marshmallows :) Dusting Powder for cutting the marshmallows once set: 1 Cup Powdered Sugar 1 Cup Cornstarch Additional Options: Sprinkles (added after the marshmallows are made) Food Coloring (added after the marshmallow mixture has turned white) Flavoring (added to the gelatin mixture) Crushed Candy Canes (added after the marshmallows are made) Crumbled Cookies (added after the marshmallows are made) Mini Chocolate Chips (added after the marshmallows are made) Mini M&Ms (added after the marshmallows are made) Please refer to my Amazon link for a curated list of ingredients and supplies you may want for this class.
1 hour 5 minutes per week in class, and maybe some time outside of class.
Students will be using a candy thermometer to heat a mixture of boiling sugar to 240 Degrees Fahrenheit.  This mixture is considered molten and can cause extremely painful burns if not careful.  

Then the hot mixture must be slowly streamed into the side of a bowl or a stand mixer.  If this sounds tricky or a bit more skilled than what you have done in your kitchen, please ask a parent to help you with the hot and the heavy stuff.

While parents are encouraged to be available in a supporting role, it’s is required that parents remain off camera for the duration of the class. The entire recipe must be made by the student. 

*This recipe may contain allergens such as corn products or gelatin Depending on ingredients chosen*


Chef Danielle Weaver, CWC, CWPC
Lives in the United States
Come cook with me!
147 total reviews
93 completed classes

About Me

Hello! My name is Danielle Weaver. I am a classically trained chef with an emphasis on baking and pastry, as well as allergy and dietary alternatives. I’ve worked in Hospitality since I was 14, mostly at several 4 and 5 star resorts in both front... 
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