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  • 3 envelopes of unflavored gelatin (1/4 oz each)
  • 1/2 cup cold water
  • 2 cups sugar
  • 2/3 cup light corn syrup
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1 Tablespoon vanilla extract (some say a teaspoon is more accurate)
  • Confectioners'(powdered) sugar for dredging


  • In the bowl of an electric mixer fitted with whisk attachment, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes.
  • Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute.
  • Pour boiling syrup into gelatin and mix at high speed. Add the salt and beat for 12 minutes.
  • Add vanilla and incorporate into mixture.
  • Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly. (Note: Lightly oil hands and spatula or bowl scraper).
  • After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan.
  • Let mixture sit for a few hours.
  • Remove from pan, dredge the marshmallow slab with confectioners' sugar and cut into 12 equal pieces with scissors (the best tool for the job) or a chef's knife.
  • Dredge each piece of marshmallow in confectioners' sugar.
  • Store in an airtight container.

Flavor Derivations[edit]

By forums user Two Headed Calf[edit]

  • Chocolate Marshmallows

45g (a bit more then 1.5oz) of cocca power sifted added to the fluff after fully whipping. Make your dredge 1/3 cocca 1/3 confectioners sugar 1/3 cornstarch (or 1/2 cocca 1/2 confectioners if you don’t want the cornstarch).

  • Coffee Marshmallows

25g (less then an oz more then 3/4 oz) coffee extract or a really strong brew added to the fluff, cool, after fully whipping. Use either a Toddy or a cold press to make the coffee. There’s less acid this way and also a stronger brew than hot.

  • Cinnamon Marshmallows

Add 5g (1 teaspoon) ground (fresh if you got it), cinnamon to the sugar while cooking.

  • Raspberry Marshmallows

Make a seedless raspberry puree with a splash of lemon juice. Reduce the puree to 1/2. Add 35g (about 1/6 cup) to the fluff after fully whipping. This works well with oranges too.

By forums user Twernmilt[edit]

  • Lemon Marshmallows

Replace the recipe's 1/2 cup water with 1/2 cup lemon juice and zest of two lemons. Do not add the vanilla extract.

Marshmallows.JPG Toasted Marshmallows.JPG