Preparation info

  • Difficulty


  • Yield:

    234 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Granulated gelatin 40 g 1.5 oz 2%
Water, cold 230 g 8 oz 13%
Sugar 680 g 24 oz 40%
Glucose syrup 340 g 12 oz 20%
Water 170 g 6 oz 10%
Honey 110 g 4 oz 7%
Invert sugar 110 g 4 oz 7%
Vanilla extract 20 g 1 oz 1%
Batch Size 1700 g 60.5 oz 100%
Mixture of 1 part confectioners’ sugar and 1 part cornstarch, sifted, for dusting as needed


  1. Hydrate the gelatin by stirring it into the cold water.
  2. Combine the sugar, glucose syrup, water, honey, and invert sugar in a saucepan and cook to 122°C/252°F.
  3. Pour the cooked sugar mixture into the bowl of a 12-qt planetary mixer with a whip attachment, but do not begin whipping. Allow the mixture to cool to 100°C/212°F.
  4. While the sugar mixture cools, melt the hydrated gelatin over a water bath.
  5. Mix the melted gelatin into the cooled sugar mixture. Whip on high speed for 8 minutes, or until well aerated. Add the vanilla extract.
  6. Spread into a half-sheet pan lined with well-oiled parchment paper.
  7. Place a piece of oiled parchment paper on top of the marshmallow. Flatten the top by hand until smooth. Alternatively, the marshmallow may be slabbed to 1-cm/½-in thickness for dipping in chocolate. Allow to set overnight.
  8. Dust with the confectioners’ sugar–cornstarch blend. Cut into squares, using the 22.5-mm strings on a guitar. Dust the pieces again and sift vigorously in tamis to remove excess starch.

Anise Marshmallows

Add 10 g/0.5 oz of ground anise while cooking the sugar. Add 30 g/1 oz of anise-flavored liqueur such as Pernod after fully whipping.

Chocolate Marshmallows

Mix 90 g/3 oz of sifted cocoa powder into the marshmallow after fully whipping. Add 1 part cocoa powder to 3 parts confectioners’ sugar–cornstarch blend for dusting.

Cinnamon Marshmallows

Add 10 g/0.5 oz of ground cinnamon to the sugar while cooking.

Coffee Marshmallows

Add 50 g/2 oz of coffee extract at the end of whipping.

Passion Fruit Marshmallows

Add 70 g/3 oz of passion fruit purée, reduced by half, after fully whipping.

Various Flavored Marshmallows

Various manufactured flavors may be added at the end of whipping, either with or without accompanying colors.