“A nice twist on a classic. These are wonderful in hot chocolate.”
6hrs 30mins

Ingredients Nutrition


  1. Butter a 9-by-13-inch cake pan.
  2. Sift the cornstarch with the confectioner’s sugar in a bowl.
  3. Use half of this mixture to coat the pan and reserve remaining half for after the marshmallow has set.
  4. Soften the gelatin with 1/2 cup of the water in a small bowl.
  5. In a medium saucepan, 1/3 cup water, the sugar, the salt, and the corn syrup and bring to a boil.
  6. When the temperature reaches 245 degrees F. on a candy thermometer, remove pan from the heat.
  7. Add the gelatin mixture and stir to dissolve.
  8. Beat the egg whites with mixer until soft peaks form.
  9. Beat in the hot syrup on medium speed in a thin stream.
  10. Increase speed to high and beat whites until cooled, about 10 minutes.
  11. Beat in the orange blossom water.
  12. With a spatula spread the mixture in the prepared pan and let set for 3 hours.
  13. Sift some of the reserved cornstarch mixture over the top.
  14. Run a paring knife around the sides and un-mould onto a cutting board (you may need to torch the bottom or dip it in a pan of hot water to un-mold the bottom).
  15. Cut the marshmallow into big chunks.
  16. Sprinkle the remaining cornstarch mixture onto a parchment-lined sheet tray.
  17. Place the chunks on the paper, roll them around in the cornstarch to cover all sides, and let set for another 3 hours.

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