Recipes // Desserts // Marshmallows



By Chef Robert Bennett


  • ¼ c. water
  • ¾ c. sugar
  • ¼ c. light corn syrup
  • 2 egg whites, room temp.
  • 1 Tbsp. Powdered gelatin
  • 2 Tbsp. cold water
  • ¼ tsp. vanilla extract


  1. Prepare an 8”x8” pan with non-stick spray.
  2. Sprinkle the gelatin over the cold water and let dissolve. Set aside.
  3. Place the egg whites in a standing mixer fitted with a whisk and prepare to whip.
  4. Combine the water, sugar and corn syrup in a small saucepan. Bring to a boil, insert a candy thermometer and cook to 235 F.
  5. Meanwhile, start whipping the egg whites to soft peak.
  6. Add the softened gelatin to the cooked sugar syrup, and pour over the soft peak egg whites.
  7. Whip until stiff, add the vanilla extract.
  8. Pour immediately into the pan, let cool 2 hours or overnight.
  9. Turn out onto a surface dusted with cornstarch/10X.
  10. Cut into desired shapes.
  11. Serve within 2 days or store in refrigerator.
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