See the Recipe. Michael Kraus

Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).

Yield: makes 40


  • Canola oil, for greasing
  • 1 12 cups sugar
  • 34 cup light corn syrup
  • 14 cup honey
  • 3 tbsp. unflavored powdered gelatin softened in 1⁄2 cup cold water
  • 13 cup orange zest
  • 12 tsp. orange extract
  • 12 tsp. yellow food coloring
  • 18 tsp. red food coloring
  • 12 cup confectioners’ sugar
  • 13 cup cornstarch


  1. Grease an 8″ x 8″ baking pan, line bottom and sides with parchment paper, and grease paper. Grease a rubber spatula; set aside.
  2. Combine sugar, syrup, honey, and 1⁄2 cup water in a 2-qt. saucepan over medium-high heat. Bring to a simmer; cook, without stirring, until syrup reaches 250° on a candy thermometer. Remove from heat; let cool to 220°.
  3. Meanwhile, bring 1⁄2 cup water to a boil in a small saucepan. Place bowl of gelatin over boiling water; whisk until gelatin becomes liquid. Transfer to bowl of a stand mixer fitted with a whisk; stir in zest, extract, and food colorings. Add cooled sugar syrup to gelatin; whisk on high speed until mixture holds stiff peaks, 5-6 minutes. Pour mixture into prepared pan; smooth top with oiled spatula; let cool until set, 5-6 hours.
  4. Combine confectioners’ sugar and cornstarch in a bowl and transfer to a strainer; dust work surface with mixture. Slide a knife around edge of pan to release marshmallows; remove from pan. Dust cornstarch mixture over top. Using a slicing knife dusted with cornstarch mixture, cut marshmallows into forty 1 1⁄2″ squares. Toss marshmallows with remaining cornstarch mixture.