Marshmallow Paste

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¾ cup sugar.
  • ¼ cup milk.
  • ¼ lb. marshmallows.
  • 2 tablespoons hot water.
  • ½ teaspoon vanilla.


    Put sugar and milk in a saucepan, heat slowly to boiling point without stirring, and boil six minutes. Break marshmallows in pieces and melt in double boiler, add hot water and cook until mixture is smooth, then add hot syrup gradually, stirring constantly. Beat until cool enough to spread, then add vanilla. This may be used for both filling and frosting.