I did it. I finally discovered my family’s secret marshmallow recipe! After decades of my great aunt keeping it to herself, I found a copy of the recipe in my grandma’s recipe box. And I’m about to give it to you! Well, sort of. I did make adjustments, and I won’t give away all the family secrets. But I did add one that I haven’t found in any other marshmallow recipe out there: a little bit of almond extract! You can leave it out, but I feel like it gives it a little… something special. Anyway, I hope you enjoy them as much as my family does!

Makes 48 marshmallows


  • 4 packets/10 teaspoons (28 grams) powdered gelatin
  • 2 ½ cups cold water, divided
  • 4 cups (792 grams) granulated sugar
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • ⅛ teaspoons almond extract
  • ½ – ¾ cup (48 – 72 grams) confectioners’ sugar


  1. In the bowl of a stand mixer, add 1 cup of water and sprinkle the gelatin over it. Set aside and allow to bloom.
  1. In a medium saucepan, combine the sugar and 1½ cups of water and set over medium-high heat. Cook until the mixture hits 240°
  1. With the mixer on low speed, carefully pour the hot syrup into the gelatin mixture and mix until gelatin is dissolved. Add the salt, vanilla and almond extract.
  1. Increase the speed to high and whip until the mixture has cooled and has become very stiff and opaque, about 12 to 15 minutes.
  1. While the mixture is whipping, grease a 9-by-13-inch pan. Once the mixture is ready, turn it out into the prepared pan and spread as evenly as possible. Use a greased offset spatula to help guide into the corners.
  1. Generously sift about half of the confectioners’ sugar over the top and allow to sit uncovered for at least 6 hours or overnight.
  1. Turn the mixture out onto the counter, generously dusted with more confectioners’ sugar. Dust the bottom of the marshmallows (now on top) with more sugar.
  1. Using a very sharp knife, cut the marshmallows into cubes. Clean the knife every so often, so it doesn’t stick. Make sure the cut sides are dusted in more sugar. Serve or store in an airtight container for up to 2 weeks.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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