3:2:1 Marshmallows

The Ratio

My base is simple:

3 parts sugar

2 parts corn syrup

1 part water

Add gelatin and a splash of vanilla and you’re done.

Ingredients

Gelatin Bloom

• 3 packets Knox gelatin

• 120ml water (½ cup)

Sugar Syrup

• 360g granulated sugar

• 240g light corn syrup

• 120ml water (½ cup)

• Pinch of salt

Finishing

• 1 tsp vanilla extract, paste, or 1/2 a bean (optional)

• Powdered sugar, for dusting

• Neutral oil or nonstick spray

Instructions

1. Bloom the gelatin
   Add the gelatin and 120ml water to the bowl of a stand mixer (or a large heat-safe mixing bowl). Let it sit while you make the syrup.

2. Make the syrup
   In a saucepan, combine sugar, corn syrup, water, and salt. Stir gently and heat over medium-high heat until it reaches 240°F (soft-ball stage). This usually takes about 10 minutes—don’t stir once it starts boiling.

3. Whip it
   Turn the mixer to low and carefully pour in the hot syrup. Once fully added, increase to high speed and beat until stiff and glossy—about 10 minutes. Add vanilla in the last minute if using.

4. Pour and set
   Lightly grease a 9x9 pan (for tall marshmallows) or a 13x9 pan (for thinner ones). Pour the mixture into the pan and smooth the top. Let sit, uncovered, for at least 4 hours at room temp.

5. Dust and cut
   Dust a cutting board or surface generously with powdered sugar. Flip the marshmallows out of the pan. Dust the top, then slice into strips and cubes. Toss each piece in powdered sugar to prevent sticking.

Tips

• Clean your knife between cuts—seriously. It gets gooey.

• Marshmallows will keep for 4–5 days in the fridge in an airtight container.

• Want flavored mallows? Add extracts (like peppermint or almond) or swirl in cocoa at the end of whipping.

A Note on Sweeteners

Sweetener swaps? Go for it—carefully.

Yes, you can use honey instead of corn syrup, or swap in brown or coconut sugar for white. But it won’t be a classic mallows texture or flavor.

If you’re experimenting:

• Try replacing half the corn syrup with honey first.

• Eventually go full honey if you like the flavor.

• If using all honey, reduce the sugar to ~300g (since honey is sweeter).

• Swapping in darker sugars will give you a richer, toastier flavor—and likely a denser chew.