Marshmallows How to Make


  • sugar


  • Most importantly, preparation is key.
  • Before you get started, gather all your ingredients.
  • Add the wire whisk attachment to your stand mixer, if using one. If not, the paddle attachment will work.
  • Coat a 9 x 13 pan or jelly roll pan or half sheet pan, whatever you're going to use to hold your mass of marshmallow
  • with non-stick spray. Dust the pan thoroughly with powdered sugar. (Some recipes call for dusting the pan with half
  • powdered sugar and half cornstarch. I didn't have an issue with using all powdered sugar)
  • Spray a silicone spatula with non stick spray and set aside.
  • Measure the sugar, salt, light corn syrup and half cup of water. Set aside.
  • In a small bowl, combine three gelatin packets and a half cup cold water. Stir and set aside.
  • Now you're going to make the hot sugar.
  • Pour the sugar, corn syrup, salt, and 1/2 cup water in a saucepan. Clip your candy thermometer to the pan if using one
  • that stays attached. Turn on burner and cook mixture on medium heat until the sugar dissolves. Do not stir.
  • Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. The bubbles will start
  • to get denser and closer together when you're nearing the softball stage or 240 degrees. On my stove it took
  • exactly five minutes to reach 240 degrees or the soft ball stage.
  • Working very quickly, remove saucepan from the heat.
  • Pour small bowl of gelatin into the bowl of your mixer. Turn mixer on low.
  • Put elbow-length oven mitts on if you have them. Pour the hot sugar into a heatproof glass measuring cup. The measuring cup will make it easier to
  • pour the hot sugar into the mixing bowl. With the mixer on low speed, pour the sugar onto the dissolved gelatin in the mixing bowl.
  • Be careful not to let any hot sugar splash onto the moving whisk. You don't want sugar burns.
  • Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
  • Pour the marshmallow mixture into the non-metal pan you've prepared, using the spatula to thoroughly scrape the bowl. Work quickly. Once
  • the marshmallow cools even a bit, it's difficult to work with. You have about five seconds to get it in the pan.
  • Smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight or eight hours until it dries out.
  • Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar. Enjoy!