Harbourtown Marshmallows


  • 1/4 cup cold water
  • 2 envelopes gelatin
  • 1 1/2 cups white sugar
  • 1/2 cups white corn syrup
  • 1/2 cup water
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • 1/2 cup powdered sugar
  • 1/2 cup cornstarch


  1. In the bowl of an electric mixer, thoroughly dissolve and bloom gelatin in the cold water.
  2. Combine the sugar, corn syrup, salt and water. Bring to a boil, wash down the sides of the pan and cook to 238F. Remove pan from the heat and allow syrup to cool for several minutes, until the temperature drops to 210F.
  3. Prepare an 8 inch by 8 inch pan with a piece of plastic wrap and spray with non-stick cooking spray under the wrap and on top of the wrap.
  4. When the syrup is cooled, pour into the gelatin, stir to combine, then whip at high speed until fluffy and thick, about 5 minutes. Add the vanilla extract
  5. Grease a rubber spatula and transfer mixture to the prepared pan. Cover with a layer of powdered sugar/cornstarch mixture. Allow to cure for several hours.
  6. Brush off the powdered sugar/cornstarch, and cut marshmallows with scissors or pizza wheel into 1 inch by 1 inch squares. Roll in remaining powdered sugar/constarch mixture.

We dip these in dark chocolate for sale at Harbourtown Fudge.