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Marshmallow Snowflakes


Float these snowflake-shaped marshmallows in cups of hot chocolate. Get the Marshmallow Snowflakes How-To.

  • Yield: Makes about 100

Source: Martha Stewart Living, December 2003


  • 2 envelopes (each 1 scant tablespoon) unflavored gelatin
  • 1 1/2 cups sugar
  • 2/3 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Vegetable-oil cooking spray


  1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.

  2. Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.

  3. With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.

  4. Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.

  5. Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.

Reviews Add a comment

  • werthepartee1
    16 DEC, 2015
    It doesn't "pour" out of the mixing bowl, but just spray a spatchula with cooking spray and scrape it in a big blob onto the pan. Don't bother trying to spread it with a spatchula, it doesn't work. Spray another sheet of parchment and press it flat, then peel it off.
  • CakeMom5
    31 DEC, 2014
    This recipe did not work out for me. After mixing the final mixture for 12 minutes the marshmallow mixture was way too stiff and really, really hard to get out of the bowl. It climbed up my beaters and made a big mess. There is no way on earth that I can get 100 marshmallows out of this stiff, messy blob. The only reason that I gave this 2 stars is because the flavor was decent. Decent, not great. My husband and kids liked the flavor more than I. Anyway, I'll never use this recipe again.
  • Ashley Benson
    6 JAN, 2013
    I have a question: Could you do this recipie with jet puffed marshmallow spread?
  • Sara Beth
    29 DEC, 2012
    A little tip, it might be wise to coat your bowl and any utensils with cooking spray because I had major problems getting this out of my mixing bowl.
  • Sara Beth
    29 DEC, 2012 Not sure if it was something I did wrong since I didn't see where others had this problem but this was very difficult to work with. My mixer had problems & it was VERY sticky to the point most wouldn't come out of the bowl. I ended up putting it in the oven to try and melt it enough to dig it out. Other than the huge mess these were very good. I added peppermint extract and food coloring for a extra pop.
  • AndiHR
    18 DEC, 2012
    I made these last night with high hopes and these fell a bit short. They just needed more flavor overall. Next time I make them I will add more vanilla for sure.
  • Zusan
    14 DEC, 2010
    I've always wanted to try these but want to use honey instead of the syrup. Does anyone know if you can substitute honey for the corn syrup? Anybody tried it? Thank you, Susan
  • badaltitude
    12 DEC, 2010
    If you happen to live in a high altitude location the temperature needs to be adjusted. I did not know this. As a result I heated the sugar/corn syrup mixture much to high. As the mixture began to cool it thickened to the point that it burnt out the motor on my mixer. Ugh. Merry Christmas to my trash can. Enjoy the broken mixer. If you live above sea level, please do yourself a favor and seek out supplementary instructions for high altitude cooking. :-)
  • Laurenjliu
    3 JAN, 2010
    instead of light corn syrup, can i use golden corn syrup? my dad accidentally bought the wrong one.. :P
  • SharlaStarr
    12 FEB, 2009
    I'm allergic to corn do you think you could use rice syrup or wheat syrup?