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  • Author: Erin Clarkson
  • Yield: Makes one 9” x 13” pan of marshmallow 1x





Prep time: 30 minutes, plus 3-4 hours for marshmallows to cure

Marshmallow Dust

  • 35g (¼ cup) Baker’s Corner Powdered Sugar
  • 35g (¼ cup) corn starch

Vanilla Marshmallows

  • Countryside Creamery Unsalted Butter for greasing pan.
  • 75g cold water
  • 14g (2 sachets) powdered gelatin
  • 75g cold water
  • 270g sugar
  • 105 g light corn syrup
  • 1 tablespoon (18g) vanilla bean paste, or 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • Gel food colouring as desired (optional)



  1. Sift together the powdered sugar and corn starch. Set aside - this will be used to dust the pan.


  1. Grease a 9” x 13” quarter sheet pan with butter, and dust with marshmallow dust. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine 75 grams water with the powdered gelatin. Combine well and leave to bloom while you prepare the sugar syrup.
  2. In a medium sized heavy bottom saucepan, heat the second measure of water, granulated sugar, light corn syrup, and vanilla bean paste. Cook, stirring occasionally, until a candy thermometer registers 240˚f (116˚c). Remove from the heat, and allow to cool to 210˚f (99˚c).
  3. Turn the mixer to medium speed, and allow it to break up the gelatin slightly. Carefully stream in the sugar syrup mixture. Increase the speed to high, and beat until the marshmallow has doubled in volume, holds a small peak, and is fluffy, 5 to 7 minutes. Add food colouring if desired. Working quickly, scrape into the prepared pan, and smooth down with a lightly oiled offset spatula. Dust with additional marshmallow dust, and allow to cure for at least 3 hours.
  4. Dust a work surface with marshmallow dust, and turn the marshmallow onto it. Using an Easter cutter of your desired size, cut out marshmallows, dusting the cutter with marshmallow dust as needed. I used egg cutters and a chick cutter.
  5. Store in an airtight container until ready to use.


I repeated the recipe twice to give me pink and yellow marshmallows. The thing I love about homemade marshmallows is that they last a super long time - just keep them in an airtight container. I cut mine out using Easter shaped cutters, but cutting into squares with a sharp knife works just as well too - just be sure to dust either the knife or your cutter in the marshmallow dust to make sure that it doesn’t stick.