• 3 packets unflavored gelatin
  • 1/2 cup cold water
  • 1 1/2 cups white sugar
  • 1 cup light corn syrup
  • 1/4 tsp salt
  • 1/2 cup cold water
  • 1 tbsp vanilla extract or other flavorant
  • confectioners’ sugar for dusting


  1. Combine gelatin and 1/2 cup cold water in a stand mixer. Allow to sit for the time being.
  2. Combine white sugar, corn syrup, salt, and cold water in a small saucepan over medium heat, stirring to dissolve. Raise heat to high and bring to a boil. Cook without stirring until syrup reaches the soft ball stage (240° on a candy thermometer).
  3. Fit stand mixer with a whisk attachment. With mixer on low, carefully scrape syrup into the bowl. Turn mixer to high and whip for 15 minutes (longer if you like a denser marshmallow). With mixer still running, add vanilla. Mix thoroughly.
  4. Grease an 8″x12″ non-metal baking dish and dust generously with confectioners’ sugar. Scrape marshmallow mixture into the dish and spread evenly. Dust top with confectioners’ sugar and allow to set overnight.
  5. Turn marshmallows onto a board and cut apart using a pizza cutter. Dust with confectioners’ sugar to keep them from sticking to each other and store in a dry, airtight container.


When choosing a flavorant, almost any extract will work, as will strongly flavored alcohol or liqueur. However, if you have your heart set mint, use VERY sparingly as mint is quite overwhelming.

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