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I made these wonderful marshmallows when I competed on the Food Network's Cake Wars: Christmas. I used it for my hot cocoa cookies creating marshmallow swirls out of it using a 1M tip. My standard addition is vanilla bean paste but I also use peppermint when creating my marshmallow pops dipped in chocolate.

You can add any type of flavoring/extract to the marshmallows to change it up.

How to make Marshmallows


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What you are creating:

Makes Approx: 2 Dozen Cookies

A delicious marshmallow that can be used to create cubed marshmallows, swirls or marshmallow pops.

Marshmallow Ingredients:

  • 1⁄2 cup cold water

  • 14 ounces granulated sugar

  • 3 envelopes (7 gram
    envelopes) unflavored gelatin 

  • 1⁄2 cup water

  • 5 1⁄2 ounces glucose

  • 1⁄4 teaspoon salt 

  • 2 1⁄2 ounces egg whites 

  • tablespoon vanilla bean paste

  • Powdered sugar 

  • 1M decorating tip


  1. Stir sugar in 1/2 cup water until sugar dissolves. Once dissolves, cook without stirring until a candy thermometer reaches 260 degrees or hard ball stage. 

  2. Beat egg whites with whisk attachment until stiff peaks. 

  3. Right before sugar hits hard ball stage, microwave gelatin in 1/2 cup water for 30 seconds. 

  4. Once sugar syrup has hit hard ball stage remove from heat and transfer to a bowl with a spout and whisk in warmed gelatin. 

  5. Turn mixer on low and slowly stream sugar/gelatin syrup mixture down wall of mixer bowl to incorporate. Whip for a few mins then add vanilla bean paste to taste. 

  6. Whip until shiny and thick. 

  7. Marshmallow swirls: Use a piping bag and place marshmallow mixture into piping bag fit with a 1M tip. Pipe swirls onto parchment sheet sprayed with cooking spray and let sit overnight. Place on top of Hot Cocoa cookies and broil until golden brown.

  8. Marshmallows: Cover with plastic wrap and let sit overnight. Remove plastic wrap and turn out onto a powdered sugar surface. Pat front and back of marshmallows with powdered sugar. Use a knife dipped in powdered sugar to cut into cubes. 

  9. Enjoy! Store: Sealed for up to two weeks. 

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