This recipe is adapted from Carol Hilker’s book mmm… marshmallows. It can purchase from any bookstore or at

Basics Vanilla Marshmallows

1 1/2 cup confectioners sugar                 2 cups sugar

1/2 cup cornstarch                                 1/2 cup light corn syrup

1 cup cold ice-water                               1/4 t. table salt

3 T. unflavored gelatin                            1 t. vanilla

1. In a large bowl, sift confectioners’ sugar and cornstarch together, set aside.

2. Oil the bottom and sides of a 13 x 9 x 2″ wiping out the excess with a paper towel to remove any excess oil. Dust the bottom and sides of the baking pan liberally with the sifted confectioners’ sugar mixture, then tap out the extra.

3. Pour 1/2 cup water into a mixing bowl and sprinkle the gelatin over the water. Leave to stad for 10 minutes.

4. Warm the white sugar, light corn syrup, 1/2 cup of water and salt in a large saucepan set over low heat, stirring continuously with a wooden spoon until the sugar has dissolved. Increase the heat to medium-high heat and let boil for 10-12 minutes, or until candy thermometer reaches 116 C/240 F. (the soft ball stage) Remove from heat and pour into the mixing bowl stir with a wooden spoon until the gelatine has dissolved.

5. Whisk on high-speed for 8-10 minutes, until thick, shiny and tripled in size. Add vanilla whisk on low-speed until combined, then pour into sugared coated pan, working quickly as possible. Note: it’s wise to spray a rubber spatula with nonstick cooking spray, so u can easily spread the filling inside the pan).

6. Sift the remaining confectioners’ sugar over the top of the pan evenly and let the marshmallows set at room temperature for up to 4 hrs. or overnight.

Champagne and Strawberry swirl Marshmallows

Basic Vanilla Marshmallow @ the top

2 cups of strawberries                    a small 2 1/2″ heart shape cookie cutter

1 cup cold  flat champagne

1. To make strawberry puree: remove the leaves and stems from the berries and cut them into 1 inch pieces. Put them in a small saucepan over low heat, cook for 5 minutes. Remove from the heat and let cool. When cool transfer the mixture to a food processor and process until pureed. Strain the puree through a fine sieve/strainer. You should have 1 cup of puree.

2. Prepare the marshmallows according to the recipe for basic vanilla marshmallows, replacing the water for champagne.

3. After mixing in the vanilla extract, pour the strawberry into the middle of the mixture. using a wooden spoon, mix in the puree to create a swirl taking care not to stir it in completely. Pour the swirled marshmallow mixture into the prepared pan and spread evenly.

4. When marshmallows are set, cut out hearts with a( metal not plastic) the cookie cutter before serving.