A simple and perfect recipe for both piping or slicing in a pan.

Marshmallow Recipe


Step 1

  • 24 grams powdered gelatin
  • 120 ml cold water

Step 2

  • 150 grams white sugar
  • 90 grams white/clear corn syrup
  • 60 ml cold water

Step 3

  • 90 grams white/clear corn syrup

Step 4

  • 2 tsp vanilla

Step 5

  • 150 grams of icing sugar
  • 100 grams of corn starch


  • Turn oven on to the absolute lowest setting possible (usually 170 F)
  • Measure out all your ingredients and then turn your oven off and turn just the light of your oven on. Then place a dish towel on your oven rack.  Do this PRIOR to making your marshmallow to allow your oven to cool so its just a bit warm
  • Mix Step 1 in a microwavable bowl and allow gelatine to bloom
  • Put everything in Step 2 in a small pot/saucepan and cook on medium heat to softball stage 116 degrees Celcius or 240 Farenheit
  • Once sugar syrup reaches about 100 degrees Celcius or 220 degrees Ferenheit, microwave the bloomed gelatin for 15-20 or until melted (keep a close eye on it so it doesn’t bubble over), then place it in a grease free mixing bowl fitted whit the whip attachment
  • Add the 90 grams (Step 3) of corn syrup to your mixing bowl with the gelatin and mix on low speed just to keep it moving while your sugar syrup continues to cook
  • Once your sugar syrup reaches the soft ball stage (240 F), remove from heat and slowly pour it down the side of your mixing bowl, in to the gelatin mixture while mixing on low speed. Avoid getting the syrup on the whip
  • Turn up the speed to medium and whip for 5 minutes
  • Then turn up the speed to high and whip for another 5 minutes
  • Add your vanilla (Step 4) and whip on high speed for another 2 minutes
  • While marshmallow is whipping, sift step 5 together. If piping marshmallows, sift the mixture over a parchment sheet so marshmallows don’t stick to it.  Once marshmallow has set for 30 minutes, dust over top of piped marshmallows with this mixture.  If placing in a pan, grease pan then line with parchment and grease the parchment as well.  Once set, for 30 minutes, dust the top with powdered sugar and corn starch mixture.  Allow to set at room temperature for 24 hours.  Remove from pan and cut using a greased knife.  Dust all sides of marshmallows with this mixture so they don’t stick together.  After marshmallows have set for 24 hours, store them in a plastic bag to stay fresh.
  • If piping marshmallow, place in piping bag fitted with a large tip of choice. Extra marshmallow should be stored in the warm oven.  When you need to refill your bag, give it a stir first.


*Note* all tools should be grease free or the marshmallow will not whip up.  Marshmallow can be coloured but do not use fat based colours.