Marshmallow base

Preparation info
  • Yield: Approximately

    24 ounces

    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient
0.5 <


  • In a small bowl, place the gelatin and enough water to cover it.
  • Allow the gelatin to soften, remove from the water, and squeeze excess water out of it.
  • Set aside the squeezed-out gelatin.
  • In a heavy saucepan, combine sugar, corn syrup, and water.
  • Cook the mixture to 240°F without stirring.
  • In the meantime begin to beat the