Mom’s Marshmallows

Mom’s Marshmallows
  • 4 servings
  • 0:20 Preparation
  • 0:12 Cooking
  • 0:32 Total Time


Add all
  • 8

    egg whites

  • 1 cup
    (250 mL)


  • 3/4 cup
    (190 mL)


  • 3/4 cup
    (190 mL)

    clear corn syrup

  • 2 tsp.
    (10 mL)

    plain powdered gelatin


Beat egg whites and sugar into soft peaks.

Combine water, sugar and corn syrup in a pot and simmer over low heat for 12 minutes.

In a bowl, soften the gelatine (this is called blooming) in a little cold water 5 minutes before the syrup mixture is finished cooking.

Add the bloomed gelatine to the corn syrup mixture and beat until mixture is thick, white and foamy.

Whisk beaten egg whites into the mixture gradually to avoid deflating them.

Pour mixture into a 9" x 9" (22.5 cm x 22.5 cm) square pan. Cover with plastic wrap. Refrigerate.

Source: Chef Ian Perreault