Marshmallows (French Laundry)

READY IN: 30mins
Recipe by chefRD

I was surfing the internet and found this recipe for marshmallows. I have since tried a few others and I wished I hadn't wasted my time and ingredients. For one thing, this recipe is extremely easy to follow. (You don't even need a candy thermometer.)Secondly, this recipe is foolproof and super easy to make. The only suggestion I have is to use a quality Vanilla extract as the aroma and flavor is unbelieveable! If you've never had homemade marshmallows before, you are in for a real treat! The texture is so much softer and the flavor is well, ummmm.... Marshmallow melting moment. Yummy. I have a lot of fun making these with my two year old daughter. I love watching her lick the beaters. Have some fun in your kitchen for a change. These are wonderful with your favorite Hot Cocoa. The list goes on.

Top Review by SissyG

I've been making this recipe for about 5 years now, and would offer these tips: Oiling plastic wrap is a pain! Just spray a glass baking dish with some Pam, and the marshmallows will come out easily. And I never saw a need for that top piece of plastic wrap either. Just place a cookie sheet over the top while they set-up. Also, spray Pam on a large spoon before you start, so the batter will spoon out quickly and easily at the end. In answer to how long to beat the mixture: It will take 10 to 12 minutes. Usually closer to 10. You'll know it's ready when it starts to get hard to mix. Add any flavoring at the very end. Try about 1/4 to 1/3 cup of crushed marischino cherries (drain well) and a tbls. of almond extract. These will be a bit more moist, but make a beautiful pink color perfect for valentine's day or Christmas. 3 tbls. of unsweetened powdered coco added at the end makes great chocolate marshmallows. Have fun!

Ingredients Nutrition


  1. In a large mixing bowl (or in the bowl of an electric mixer), sprinkle gelatin over 1/2 cup cold water. Soak 10 minutes.
  2. Meanwhile: Combine sugar, corn syrup, 1/4 cup water in a small saucepan. Bring to a boil. Boil hard for 1 minute.
  3. Pour the boiling syrup into gelatin and mix at high speed. Add the salt and beat for about 10 - 12 minutes.
  4. Add the vanilla and incorporate into mixture.
  5. NOTE: Lightly oil your hands and a spatula.
  6. Scrape into a 9 X 9 inch pan lined with oiled plastic wrap and spread evenly. ***Don't skip the plastic wrap step or the marshmallow mixture will stick and you'll have a very delicious mess!
  7. After pouring marshmallow mixture into pan, take another piece of plastic wrap lightly oiled on the side which you will be placing on top of the marshmallow mixture and lightly press marshmallow mixture till flat and even into the pan.
  8. Let marshmallows sit up for about 2 hours (I have had luck with 1 1/2 hours). Remove from pan, dredge whole slab with confectioners’ sugar and cut into squares. Each time you cut or slice you will need to keep using the confectioners’ sugar and dredging each piece so they will not stick to each other and your knife (or scissors).
  9. Enjoy!

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