Give 1-on-1 coaching with a French chef  Cooking, culinary career or restaurant. E-gift card, from $150. Give an e-gift card
Skip to content

Homemade Marshmallows

Prep20 min
Cook5 min
Total25 min
Yield40 pieces
LevelBeginner
 
 
Homemade Marshmallows
About This Recipe

Make soft homemade marshmallows by whipping a gelatin, sugar and corn syrup mixture until light and airy, then setting, cutting and dusting the confection.

Scale This Recipe

Servings

Ingredients

Units
FOR 40 MARSHMALLOWS, DEPENDING ON CUT SIZE:
  • 3 packages unflavored gelatin
  • 1.5 cups granulated sugar
  • 1 cup light corn
  • 0.25 teaspoon fine sea salt
  • A couple drops of red food coloring
  • Icing sugar for dusting

Instructions

  1. 1
    Combine the gelatin and ½ cup of cold water in the bowl of an electric mixer fitted with the attachment and allow sitting while you make the syrup.
  2. 2
    Meanwhile, combine the sugar, corn syrup, salt, and ½ cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy . Remove from the heat.
  3. 3
    With the mixer on low speed slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and until the mixture is very thick, about 15 minutes. Add the red food coloring- 1 drop! - And mix thoroughly. Be very gentle when using the food coloring, it does not take much to turn the marshmallow pink.
  4. 4

    With a sieve, generously dust an 8 x 12-inch non-metal baking dish with confectioner’s sugar. Pour the marshmallow mixture into the pan, smooth the top and dust with more confectioner’s sugar. Allow uncovered overnight until it dries out.

  5. 5
    Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioner’s sugar.
Techniques in this recipe
Baking Whisking
Take It Further

Master the techniques behind this dish

This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.

Browse the courses Find where to start

Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Taste as you build this dish and adjust the seasoning at each stage — that habit alone will improve almost anything you cook. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

Ready to cook like a professional?

38 structured courses. 320 recipes. OCRS™ learning paths. Certificates. Coaching.

Browse the courses Book 1-on-1 coaching
Keep learning

Learn the technique behind the recipe.

Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.

Browse the courses Get my roadmap
Scroll to Top