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  • Total Time: 45 mins
  • Yield: Varies


  • 3 packages unflavored gelatin
  • 1 cup cold water, divided
  • 1 ½ cups granulated sugar
  • 1 cup light corn syrup
  • ¼ teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • ¼ cup confectioners’ sugar
  • ¼ cup cornstarch


  1. In the bowl of a stand mixer fitted with the paddle attachment, place the gelatin and ½ cup of water.
  2. In a small sauce pan, place remaining ½ cup water, sugar, corn syrup, and salt. Place over medium-high heat, cover, and cook for 3-4 minutes. Uncover and clip a candy thermometer on to the pan. The mixture will look almost like it did before being placed on the heat, this is okay. Continue cooking until the candy thermometer reaches 240 degrees F, about 7-8 minutes. When the mixture reaches 240, remove it from the heat and remove the candy thermometer.
  3. Turn the mixer on low and slowly power the sugar syrup into the gelatin mixture. After all the syrup has been added, turn the mixer to high and beat for 12-15 minutes, until the mixture is voluminous, thick, sticky, and glossy. Add vanilla and beat for one minute to combine.
  4. While the mixture is whipping, combine cornstarch and confectioners’ sugar in a small bowl. Oil a 9 by 13 inch baking pan. Coat completely, bottom and sides, with some of the cornstarch and sugar mixture. Tap any excess back into the bowl. When the marshmallow is ready, quickly pour it into the pan. The faster you do this the better, as the mixture will get stickier. Use an oiled spatula to smooth the marshmallow before coating the top lightly with the cornstarch and sugar.
  5. The marshmallows must sit uncovered for at least 4 hours and up to overnight before being cut or they will be too sticky. After the marshmallows have rested, cut them into roughly 1 inch bite size pieces. Roll the sides in excess cornstarch and sugar. I just used what was left in the pan. Store in an airtight container for up to 3 weeks. I lined zipper bags with wax paper and placed them in there. But they won’t last 3 weeks.


Recipe adapted from Alton Brown

  • Prep Time: 30 mins
  • Cook Time: 15 mins