Chicago Metallic™ Vanilla Marshmallows

Chicago Metallic™ Vanilla Marshmallows


  • ¼ cup confectioners' sugar
  • ¾ cup cornstarch
  • 3 packets (2 ½ tablespoons) gelatin
  • ¾ cup ice cold water, for blooming gelatin
  • ½ cup sugar
  • ½ cup water
  • ⅓ cup honey
  • ¾ cup corn syrup
  • 1 tablespoon vanilla extract

Beverly Hills organizer Linda Koopersmith introduces a kitchen gadget she discovered at the International Home and Housewares Show in Chicago.


1. Combine cornstarch and confectioners' sugar in a medium-sized bowl. Coat the marshmallow pan with a light layer of cooking spray, then generously dust the bottom and sides with the cornstarch/confectioners' sugar mixture. Set the pan and remaining cornstarch/confectioners' sugar mixture aside for later use. 2. Pour three packets of gelatin and 3/4 cup cold water into your stand mixer bowl. Use a spatula to combine. Set aside. 3. Combine sugar, water, honey, and corn syrup in medium saucepan. Using a spatula, stir the mixture to combine the ingredients. Cook the sugar mixture on high heat to 245° F. Do not stir the mixture while it is heating. Note: the mixture will foam and bubble; this is normal. 4. When the sugar mixture reaches 245° F, remove from heat, and pour directly onto the gelatin in the stand mixer bowl. Use a spatula to scrape the sides and mix with the bloomed gelatin. 5. Use the whisk attachment whip on high speed until white soft peaks are reached, about 5-7 minutes. Reduce speed to low and add vanilla extract. Return to high for 30 seconds. 6. Remove the bowl from the mixer and pour the marshmallows into the prepared pan. Use a spatula to spread, smooth, and level the marshmallows. Immediately dust the top of the marshmallows with a light layer of the cornstarch/confectioners' sugar mixture. Allow the marshmallows to sit uncovered at room temperature for at least an hour. 7. When removing the marshmallows, use a bench scraper to cut the sides away from the pan. Flip the pan upside down and then lightly pull the marshmallows out. Dust the bottom of the marshmallows with a light layer of the cornstarch/confectioners' sugar mixture. Flip the marshmallows back over and cut into desired shapes. Roll the cut marshmallows in cornstarch/confectioners' sugar mixture to prevent the marshmallows from sticking to each other. *Note: Vanilla marshmallows are great dipped in chocolate. Simply melt chocolate, dip marshmallows, and place on parchment paper until set. To learn more about Linda Koopersmith, visit

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