Original Post: Stuffed Marshmallows


For: 17 pieces
5 min
10 min
Ready in:
25 min


  1. Place gelatin powder and 1/4 cup of cold water in the bowl for the mixer. Attach whisk and set aside.
  2. Put the remaining 1/4 cup water, corn syrup, and sugar into a small pot with a candy thermometer. Be careful not to dirty the sides of the pot with sugar or corn syrup. If you do, wipe it down with water.
  3. Bring sugar mixture to 240°F.
  4. Immediately take it off the heat and start the mixer on low.
  5. Pour sugar into the mixer by letting it drip down the inside of the bowl.
  6. Once all of the sugar is in the mixer bowl, turn up the speed to high and whip until white and doubled in size.
  7. While the marshmallow is whipping, prepare your mold by spray it with oil.
  8. Stop mixer and transfer marshmallow into desired mold and let set. Mixture should still be slightly warm and flatten out.
  9. Unmold when cold and dust with powdered sugar.
  10. Let dry for a day or two if you are roasting the marshmallows over a fire.


Recipe adapted from The Food Network

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