This is a really fun confection to make, it’s simple and you can take just water and gelatin, sugar and corn syrup and turn it into a marshmallow. You can east this marshmallow as they are or you could use it in your baking. The first thing is getting your pan ready by either buttering it lightly or oil it then cover with a parchment paper. In a stand mixer, add in cold water with unflavoured gelatin, just sprinkle it over the top of cold water, as it sits the gelatin will absorb the cold water and gets all soft and spongy and that is what will give the marshmallow a light spongy texture.

For the sugar syrup, use a heavy-duty saucepan with a heavy bottom because you want the syrup to cook evenly. Add granulated white sugar in the saucepan along with cold water, corn syrup and a quarter a teaspoon of salt. Turn your heat to medium-high and bring it just to a boil then stir making sure everything is well mixed in.

Let it come to a boil to about 115 degrees then take it out of the heat. Have your mixer at low speed then slowly pour in the sugar syrup into the gelatin. Gradually increase your speed to high, the more you beat it will turn to white and fluffy and really thick. Add in a good amount of vanilla extract or you could add peppermint extract or lemon. If you want to color your marshmallow, you can do that at this point.

Beat the vanilla extract in then scrape it into the prepared pan then spread it in the pan. Dust the top with powdered sugar then let it sit for 8 to 12 hours or overnight in order for the marshmallow tp firm up. You want to make sure you have a generous amount of powdered sugar on top of the marshmallow cream so it does not dry out.

Once chilled and really nice and spongy, take a sharp knife and loosen the marshmallow from the sides of the pan and place it on a surface and cut it into squares or any shape you want. You cover and store them in an airtight container for a couple of weeks.


  • 1 cup (240 ml) cold water, divided
  • 3 – 1/4 ounce envelopes (21 grams) unflavored gelatin
  • 2 cups (400 grams) granulated white sugar
  • 1 cup (240 ml) light corn (or golden) syrup
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract


  • 3-4 cups (350-460 grams) confectioners’ (powdered or icing) sugar, sifted


  1. Lightly butter, or spray with a nonstick vegetable spray, the bottom of a 13x9x2-inch (33x23x5-cm) baking pan.
  2. Line the bottom of the pan with parchment paper. Then sift about 3 tablespoons of confectioners’ (powdered or icing) sugar onto the bottom of the pan.
  3. Place 1/2 cup (120 ml) cold water into the bowl of your electric mixer that is fitted with a whisk attachment.
  4. Sprinkle the gelatin over the water and let stand until gelatin softens about 15 minutes.
  5. Meanwhile, in a heavy two-quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup (120 ml) cold water.
  6. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about two minutes to allow any sugar crystals to dissolve from the sides of the saucepan.
  7. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F (115 degrees C), about 10 minutes. Remove from heat.
  8. With the mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl.
  9. Gradually increase the speed to high and beat until the mixture has tripled in volume and is very thick and stiff about 10 minutes.
  10. Add vanilla extract and beat to combine, about 30 seconds longer.
  11. Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula.
  12. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners’ sugar and let stand, uncovered, at room temperature until set, about 12 hours.
  13. Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan.
  14. Invert the pan onto a large cutting board that has been dusted with confectioners’ sugar. You might have to use your fingers to help loosen the marshmallow from the pan.
  15. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners’ sugar.
  16. Cut the marshmallow into squares using clean kitchen scissors, a pizza roller or a sharp knife. Dip the cut sides of the marshmallows in additional confectioners’ sugar.
  17. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.