Soft Pastel Marshmallows

For swirls, which must be piped quickly, halve the recipe and then repeat.

  • Yield: Makes about thirty-six 1 3/4-inch or twenty-eight 2-inch rounds or 50 swirls

Source: Martha Stewart Weddings, Spring 2007


  • Vegetable-oil cooking spray
  • 1 1/3 cups confectioners' sugar, plus more for dusting
  • 2 tablespoons cornstarch
  • 2 cups granulated sugar
  • 3/4 cup light corn syrup
  • 3 tablespoons unflavored gelatin
  • 1 tablespoon pure vanilla extract or flavored liqueur, such as creme de cassis or Chambord
  • Purple and pink gel-paste food coloring


  1. For cut-out rounds, coat a 13-by-9-inch glass baking dish with cooking spray. For swirls, line 2 rimmed baking sheets with parchment paper. Set aside. Sift together confectioners' sugar and cornstarch in a medium bowl; dust half of the mixture over prepared dish or sheets.

  2. Put granulated sugar, corn syrup, and 3/4 cup water into a small saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until syrup registers 240 degrees on a candy thermometer.

  3. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

  4. Attach bowl with gelatin to mixer fitted with the whisk attachment. Beat on medium speed 1 minute. Reduce speed to medium-low. With mixer running, add hot syrup, pouring down side of bowl. Raise speed to medium-high; beat until fluffy, opaque, and cool, 7 to 10 minutes. Beat in extract or liqueur. Add food coloring, 1 drop at a time, until desired shade.

  5. For cut-out rounds, transfer mixture to prepared dish; smooth with an offset spatula. For swirls, transfer mixture to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #808); pipe 1 1/2-inch swirls onto prepared sheets, spacing about 2 inches apart. Sift remaining confectioners' sugar mixture over tops.

  6. Let marshmallows set at least 4 hours (up to overnight). For rounds, unmold, then cut out with a lightly oiled 1 3/4- or 2-inch cutter. Dust with confectioners' sugar. Marshmallows can be stored in airtight containers up to 1 week.


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