Skip to contents
Food

Chef Gina Makes Gourmet Marshmallows, 3 Ways

NeONBRAND

Active Time: 30 min

Total Time: Overnight

Yields: 48 Medium Marshmallows

Jump to recipe

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!
Advertisement