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Chef Gina Makes Gourmet Marshmallows, 3 ways

Active Time: 30 min

Total Time: Overnight

Yields: 48 Medium Marshmallows

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Vanilla Marshmallow/Base:

Ingredients

  • .75 OZ UNFLAVORED GELATIN, OR 3 ENVELOPES KNOX BRAND GELATIN
  • ½ CUP COLD WATER
  • 2 CUPS GRANULATED SUGAR
  • 2/3 CUPS LIGHT CORN SYRUP
  • ¼ CUP WATER
  • 1 TBS VANILLA EXTRACT 
  • ½ CUP POWDERED SUGAR
  • ¼ CUP CORN STARCH

Gingerbread Marshmallow:

Ingredients

  • BASE INGREDIENTS LISTED ABOVE, PLUS:
  • (NO VANILLA EXTRACT)
  • 1 ½ TSP GROUND GINGER
  • 1 TSP GROUND CINNAMON
  • ½ TSP GROUND NUTMEG
  • ½ TSP GROUND CLOVES

Funfetti Marshmallow:

Ingredients

  • BASE INGREDIENTS LISTED ABOVE, PLUS:
  • ONLY ½ TSP VANILLA EXTRACT
  • ¼ TSP ALMOND EXTRACT
  • A FEW DROPS FOOD COLORING OF CHOICE (I USE PINK)
  • ½ CUP SPRINKLES

Directions

Notes

  • Several recipes call for the “boiling sugar mixture” to get to a temperature of 242 degrees (or firm ball stage), I found the rapid boil for one minute is easier to gage and you don’t risk overheating the mixture (thus it getting too hard)
  • The flavor options are endless, you could add cocoa powder to the gelatin mix in step 2 and/or peppermint extract in step 6 for chocolate or mint chocolate marshmallows. Once you get the basic recipe down, get creative!

About Chef Gina Veneziano

Chef Gina has spent a lifetime in food – from the butcher shop to food trucks, and catering kitchens to innovation kitchens. She prides herself in being the only person to successfully recreate her grandmother’s famous meatballs. You can usually catch her, apron on, and a glass of prosecco in hand – cheers!


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