Sheet Pan

Bubble Gum Marshmallows

April 22, 2011
3 Ratings
  • Makes 2 dozen
Author Notes

Homemade marshmallows are one of those things that just blow people's minds. Nothing is more delightful. I love making marshmallows of all sorts, but these Bubble Gum Marshmallows are everything a good mallow should be--tender, fluffy and sweet and with a hit of novelty flavoring. And PINK, for crying out loud. Divinely whimsical, basically.

I feel like marshmallows define me as a cook and baker for a couple reasons. First, like I said, they bring childlike joy to anyone you give them to (and oh, do they ever make great gifts!). Second, they are equal parts food and crazy science experiment. With my first cookbook all about Homemade Marshmallows coming out next Spring, I am hoping to become the Oprah of Marshmallows. Because I really love them that much. —Shauna Sever

What You'll Need
  • 2 tablespoons unflavored powdered gelatin
  • 1/2 cup cold water
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 3/4 teaspoon pure vanilla extract
  • 6-7 drops bubble gum flavoring (I like LorAnn candy oils)
  • 2-3 drops soft pink food coloring
  • 1/3 cup confectioners' sugar, plus more for dusting
  1. Grease a quarter-sheet pan (or similar baking pan that measures about 8x12 inches) with a small amount of shortening, using a paper towel to rub it lightly and evenly onto the bottom, sides and edges of the pan. Set aside.
  2. Combine the gelatin and 1/3 cup cold water in a small bowl and let the gelatin soften for 5 minutes.
  3. Place the sugar, 1/4 cup corn syrup, 1/4 cup water and pinch of salt in a medium saucepan and stir gently. Clip a candy thermometer onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionally--you are looking for it to eventually hit a temperature of 235-240 degrees (soft ball stage).
  4. Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until it is completely melted, about 30 seconds. Turn the mixer on low, and very slowly pour the melted gelatin into the corn syrup. Keep the mixer running while you check the sugar syrup.
  5. Once the syrup reaches 235-240 degrees, pull it from the heat. Carefully transfer the syrup to a large, heatproof measuring cup or a similar vessel with a spout for easy pouring. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, crank the speed up to medium-high and let it go for about 6 to 7 minutes--the candy will turn white and fluffy during this time. Beat in the vanilla. Beat in the bubble gum flavoring, just a couple drops at a time, stopping the mixer to taste the marshmallow, adding more drops until you reach the desired intensity of bubble gum flavor. Beat in the food coloring, drop by drop, until you get the color you're looking for.
  6. Pour the marshmallow into the prepared pan and use an offset spatula spritzed with a bit of cooking spray to nudge it into the corners and smooth the top. Sift confectioners' sugar evenly and generously over the top. Let sit for about 6 hours.
  7. Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a confectioners' sugar-dusted work surface. Dust the marshmallow slab with more confectioners' sugar and cut into whatever size pieces you wish (a pizza cutter works great here for squares). Dip the sticky edges of the marshmallows in more confectioners' sugar, patting off the excess. Store in an airtight container for up to 1 week.

See what other Food52ers are saying.

  • Alexis Leigh Ross
    Alexis Leigh Ross
  • lorigoldsby
  • lapadia
  • Shauna Sever
    Shauna Sever
  • student epicure
    student epicure
Shauna Sever is the author of Real Sweet, Pure Vanilla, and Marshmallow Madness!, and is the voice behind the popular blog Piece of Cake. As a baking expert and television host, she has appeared on Food Network, NPR, CHOW, eHowFood, and more. Her work has been published in O, The Oprah Magazine; USA Weekend; Woman's World; Fine Cooking; Parade; the Huffington Post; and many others. She lives with her husband and their two children in Oak Park, Illinois.

12 Reviews

Alexis L. April 12, 2021
Hello, I see it is listed as vegetarian, but I don’t know if I would agree. Gelatin is made out of animal protein. It is essentially boiled hooves, skin, and tendons that have been reduced into a powder form.
While that won’t stop me from making them, I have a fair amount of vegetarian friends that cannot eat them. I am looking forward to making them soon though.
lorigoldsby April 29, 2011
If Oprah doesn't add this to her "favorite things" she's crazy...congrats on the cookbook coming out soon, please keep us posted! You know, we all think we have a cookbook inside of us--you never know who'll you'll inspire to write!
lapadia April 27, 2011
Interesting and this!
Shauna S. April 24, 2011
Sarah K. -- Made the edit, thanks for your keen eyes! :)
student E. April 24, 2011
definitely brings a smile to my face! wish i could bite into one right now!
boulangere April 24, 2011
I've always started with an Italian meringue to make marshmallows. These look much easier.
sarah K. April 24, 2011
The first ingredient amount seems to be repeated. Is it supposed to read "2 Tablespoons" twice?
Shauna S. April 23, 2011
Aw, thank you all for the sweetness. Hope you try them and report back!
mrslarkin April 23, 2011
betteirene April 22, 2011
I give up. You win.
cheese1227 April 22, 2011
Yes, there is a smile on my face!!
Panfusine April 22, 2011
just LOOKING at these make you happy!!, gorgeous pix!