Emily’s Famous Marshmallows


  • 1 cup confectioners’ sugar for dusting
  • 2 cups white sugar
  • 1 tablespoon light corn syrup
  • 1 1/4 cups water, divided
  • 4 tablespoons unflavored gelatin
  • 2 egg whites
  • 1 teaspoon vanilla extract



1_ Dust a 9×9 inch square dish generously with confectioners’ sugar.

2_ In a small saucepan over medium-high heat, stir together white sugar, corn syrup, and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.

3_ While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place the bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until the syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.

4_ In a separate bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.

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