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Scott Phillips

Yield: Yields about 1-1/2 lb., or 32 marshmallows.

These will keep in an airtight container for about two weeks.


  • 4 Tbs. unflavored powdered gelatin
  • 1-1/2 cups water
  • 1/2 tsp. vanilla extract
  • 2 cups sugar
  • 1 Tbs. light corn syrup
  • 2 large egg whites, at room temperature
  • 1/2 cup each cornstarch and confectioners’ sugar, mixed in a bowl, for dusting the pans and waxed paper

Nutritional Information

  • Nutritional Sample Size per marshmallow
  • Calories (kcal) : 40
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 10
  • Fiber (g): 0
  • Protein (g): 1


  • Soften the gelatin in 3/4 cup of the water in a small saucepan. Heat the gelatin slowly to fully dissolve it, but don’t let it fully boil. Stir in the vanilla.
  • In a saucepan, combine the sugar, the corn syrup, and the remaining 3/4 cup water. Set over medium heat and stir until the sugar dissolves. Increase the heat and bring the mixture to a boil. Set a candy thermometer in the pan and, without stirring, let the mixture boil until it reaches 250° to 260°F (hard-ball stage). While the sugar mixture is boiling, beat the egg whites in the large bowl of a standing mixer fitted with the whisk attachment (or on high speed with a hand-held mixer) until they form medium-stiff peaks.
  • When the sugar syrup reaches temperature, whisk in the dissolved gelatin. Turn the mixer back on to the highest speed. Slowly pour the hot sugar syrup into the whisked egg whites, avoiding the whisk. The whites will get liquidy at first but will eventually thicken. Continue beating until the marshmallow mixture thickens enough to hold its shape, about 5 minutes; it will still be slightly warm.

  • Lightly oil two 8-inch-square pans and then dust them with some of the cornstarch and confectioners’ sugar mixture. Divide the marshmallow mixture between the two pans, smooth it as flat as you can with a spatula, and let it sit uncovered until it’s springy and firm, 4 to 6 hours.

  • Using your fingers or a sharp knife, loosen the marshmallows from the sides of the pans. Dust a long sheet of waxed paper with more of the cornstarch mixture. Flip the marshmallows onto the paper. Dust the surface with more of the cornstarch mixture and let the marshmallows sit for about 2 hours.

  • With a sharp knife or scissors, cut the marshmallows into even strips about 1-1/2 inches wide and then into squares. The marshmallows probably won’t stick to the knife or scissors, but if they do, try oiling the blade.


Rate or Review

Reviews (2 reviews)

  • MEC88 | 02/11/2021

    I had to create an account to review these when I found the recipe online, because I’ve been making them for 20 years! When I was 12, I found the recipe while paging through my mother’s latest copy of Fine Cooking, January 2000. Marshmallow lover that I was, I had to try making them, and so they were my first introduction to real, complicated cooking (candy thermometer! Boiling sugar! Whipped egg whites!) and I was hooked. They were a fancy treat the family was excited for me to make every long MA winter, and the recipe transferred from the now sugar-splattered copy of Fine Cooking to a scribbled notecard when I graduated college to a neatly printed recipe card for my married-with-kids recipe collection. The winter fancy treat I made for my siblings is now the one I make for my kiddos, and every time it brings back fun memories.

  • mayo1 | 12/20/2012

    I have been making these for Christmas treats for the past 4 years and they are always well received. I often dip them in Chocolate for an extra special treat. However, be warned - they are very sticky and can be challenging to work with the first few times. I often use cooking spray to coat my spatula etc.

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