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Interested in those fluffy, pillowy marshmallows I had on air today? Look no further.

Pillowy Marshmallows

Adapted from Gourmet Magazine, 1998

3 1/2 Packets Unflavored Gelatin

1/2 cup cold water for gelatin, plus 1/2 cup cold water for sugar mixture

2 cups sugar

1/2 cup Light Corn Syrup (look for a brand without High Fructose Corn Syrup)

1/4 teaspoon Kosher Salt (Diamond brand or else use sea salt)

2 large Egg Whites

1 1/2 tablespoons Vanilla Extract


1 9×13 baking dish, lightly oiled and dusted with 1/2 cup powdered sugar

Hand Mixer

Stand Mixer

Candy Thermometer

Offset Spatula

When making these marshmallows, it is important that you set up all of your ingredients in advance. I like to make three stations: stand mixer station with the gelatin, egg white station with hand mixer, and sugar station on the stove top.

Are you ready? Let’s get started!

(1) Pour the gelatin in the bottom of the bowl for your stand mixer. Pour 1/2 cup cold water on top. Have your whisk attachment ready, but do not attach it yet.

(2) Combine the sugar, corn syrup, water, and salt in a medium sauce pan. Start the heat at low, while you stir the mixture with a wooden spoon or spatula. When the sugar has dissolved, turn the heat to medium-high and put in your candy thermometer.

(3) Boil the sugar until it reaches Soft Ball stage, between 238-240 degrees Fahrenheit.

(4) When the sugar reaches 240, pour it over the gelatin mixture. Use the whisk attachment to stir the sugar and gelatin by hand, breaking up any bits. (I do this to avoid dirtying another spatula). Attach the whisk, and beat on high for 6-8 minutes, until the mixture is smooth, white and tripled in volume. It should look thick and have a slight sheen.

(5) While the sugar is beating, use your hand mixer to beat the Egg Whites to stiff peaks.

(6) Add the egg whites while the sugar is beating. Then add the vanilla. Beat until the egg whites and vanilla are evenly distributed. This should take only about a minute.

(7) Pour the marshmallow fluff into your prepared pan, using your spatula to smoosh the marshmallow into the corners. Let stand for a minimum of 3 hours.

(8) Run a sharp knife around the corners and edges, loosening the sheet of Marshmallow. Lift one corner- if it comes free easily, the marshmallow is ready. Transfer the marshmallow sheet to a cutting board. From here, you can cut the marshmallows into squares for toasting, or use cookie cutters, like I have below.


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