Total Time
11hrs 30mins
Prep 11 hrs
Cook 30 mins

The original recipe for these fruity marshmallows comes from a vintage copy of "The Joys of Jell-O Recipe Book". I changed the method so that the marshmallows set firm (not like the mallow cream-like original).

Ingredients Nutrition


  1. In the bottom of a stand mixer fitted with the whip attachment, whisk together the Jell-O powder and boiling water. Set aside.
  2. In a saucepan over medium-high heat, combine the remaining water, sugar, salt and corn syrup.
  3. Bring to a boil, then cook until the mixture reaches 238°F Remove from heat.
  4. Start the mixer and whip the Jell-O mixture until it begins to thicken, then carefully begin pouring in the hot sugar syrup.
  5. Increase the mixer to high speed and beat 10 minutes, until fluffy and very thick.
  6. Grease an 8" pan and dust with a mixture of icing sugar and potato starch.
  7. Scrape the Jell-O mixture into the pan, smooth the top and dust with more sugar/starch mixture.
  8. Set aside to set at room temperature overnight (at least 10 hours), then cut into cubes and toss with potato starch.
  9. Store in a loosely covered container at room temperature for up to two weeks.