Introduction: Almond Marshmallows

By Make Better Stuff
About: I’m a designer and educator based in Ithaca, NY who is interested in the intersection of technology, the environment, and society. Previously I taught design-thinking at Rochester Institute of Technology. If y…

2 1/2 T gelatin
1/2 cup water

1 cup corn syrup
1 1/2 cup sugar
1/4 cup water

1/4 t salt

2 T almond extract

icing sugar


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Sift a layer of icing sugar to cover the bottom of a 9x12 baking pan. Set aside

In your mixing bowl, whisk gelatin into 1/2 c water and let sit for 20 minutes

Meanwhile, heat and stir sugar, syrup, and 1/4 cup water in a sauce pan on medium heat until dissolved. Use a wet brush to wash away sugar crystals that form on the side of the pan. Once sugar is dissolved, clip a candy thermometer to the pan, turn heat to high, and bring to at least 220 degrees. Watch the pot carefully - sugar can get very excited and try to jump out of the pan. If this starts to happen, lower the heat.

Pour melted sugar into gelatin and blend on low speed for a minute. Add salt (to regulate temp) and blend on high speed for 15 minutes. Add almond extract and blend some more. Pour mixture into pan. Sift icing sugar over the top and let stand over night.

The next day, remove the entire slab o' mallow from the pan with a spatula. If you want to eat the mallows all at once (like if you're taking them to a party) cut them into cubes, dust with icing sugar, and enjoy.

If you want to save some for later, trim the rounded edges off  of the slab (good for coffee) and cut the remaining rectangle into thirds. Each third will fit into a quart sized ziplock bag and keep extremely well in the freezer.