Servings: Approximately 16 large marshmallows


3 tablespoons unflavored gelatin
1 cup chilled water, divided in half
1½ cups white sugar
1 cup light corn syrup
¼ teaspoon salt
¼ cup confectioners’/powdered/icing sugar
Neutral oil
Flavor ingredient suggestions (choose one, adjust to taste):
1 teaspoon vanilla extract
1 teaspoon peppermint extract
½ teaspoon almond extract
1 teaspoon orange extract
1 teaspoon lemon extract



Large marshmallows:

Brush the bottom and sides of an 8” x 8” square casserole dish with oil.


Sift the powdered sugar.


Return sifted sugar to sifter. Sift powdered sugar again into the bottom of the oiled dish.
Tilt dish and dust sides. Coat thoroughly or the marshmallow will stick to the dish.


Reserve remaining confectioners’ sugar.


Small marshmallows:
Brush the bottom and sides of a metal jelly roll pan with grape or canola oil.


Sift the powdered sugar.


Return sugar to sifter. Sift again into the bottom of the jelly roll pan.
Tilt pan and dust sides. Coat thoroughly or the marshmallow will stick to the bottom of the pan.


Reserve remaining powdered sugar.


Place gelatin and ½ cup of the chilled water into a large bowl and whisk together on a slow speed.


Cook’s Note: When the water and gelatin are combined, they form a white lumpy mixture.


In a tall saucepan, stir together ½ cup chilled water, white sugar, corn syrup and salt.


Place over medium heat and continue stirring until the sugar is completely melted.


Cook until the syrup reaches the threading stage (240° F).


Add flavoring extract.


Cook’s note: Be careful, the syrup will foam upwards when the vanilla is added. Do not allow it to touch you. It is hot.


Remove sugar syrup from heat.


Turn on the mixer to a low speed. Slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.


Once all of the syrup is in the bowl, whisk until the mixture becomes very white, glossy and thick.


Pour the marshmallow creme into the prepared pan, using a spatula and knife dipped in powdered sugar.


Sift powdered sugar over the top of the marshmallow crème. Reserving the remainder powdered sugar in a sealed jar or bowl.


Allow marshmallow crème to dry 8-12 hours.


Turn dry sheet of marshmallows onto a cutting board. If the marshmallow sticks, use a spatula dipped in the reserved powdered sugar to loosen.


Use a pastry wheel or serrated knife dipped in reserved powdered sugar to cut sheet into squares. Roasting squares should be approximately 2”x2”. Smaller marshmallows can be cut to any desired size. Dip marshmallow edges in reserved powdered sugar.


Keeps in a cool, air-tight container for up to 3 weeks.


Cook’s Note: The large finished marshmallows can be roasted. Small marshmallows melt too quickly to roast. Both sizes can be dipped in melted chocolate. Sprinkles, jimmies, nonpareils, cocoa, cinnamon powdered sugar, colored granulated sugar or powdered sugar (use a dry color powder) can be substituted for the finishing coat of powdered sugar. Be creative.