Recipe: Butter’s Famous Marshmallows

Holiday baking season is almost here!!  And today’s post is getting us started in the right direction.  Around the holidays, we all love gifting sweet treats to the special people in our lives.  Because nothings says you’re the best neighbor… or you’re a rock star teacher to my kids… or hey, thanks for being the best hair stylist who not only tames my crazy locks but also listens to my crazy stories… like a dessert made in your very own kitchen.  We bake, bake, bake and then bundle up these little treats into packages filled with love and gratitude.  It’s what we do!

So today’s feature is the perfect companion for your holiday prep.  It includes a stellar recipe that absolutely needs to be on your baking list this year.  Gourmet marshmallows from the queen of gourmet marshmallows!  Make them in large batches, cut, and create a perfect little present.  Go traditional or spice things up with one of the many flavor variations you’ll find below.  The cinnamon marshmallows are begging to top your sweet potatoes at Thanksgiving .  Personally, I’m loving the idea of a mint marshmallow floating in my hot chocolate.  Delicious!

It all comes to us from the new book, Butter Baked Goods by Rosie Daykin, owner of Butter Baked Goods in Vancouver B.C..  Rosie is a passionate home baker who dreamed of opening a bakery since she was six years old.  After a successful career as an interior designer, she transformed her favorite hobby into a phenomenal success story when she opened Butter Baked Goods.  The bakery now operates in two locations and Butter’s baked goodies can be found at over 300 retail locations across North America.  Her new book is a true delight filled with real, achievable, down to earth baking recipes that will warm your heart and fill your kitchen with dreamy nostalgia.  And it all started with these marshmallows!!!!

Butter's Famous Marshmallow Recipe | from Butter Baked Goods by Rosie Daykin |

I know you’ve seen these marshmallows in your favorite stores.  I first remember drooling over them while standing in line at Sur La Table.  They were up by the register and somehow they jumped into my basket.  Fluffy, melt in your mouth sweetness in a perfect little package.  What’s not to love about that?!  And now you’ll be able to create these airy little bites in your own kitchen.  Not to mention all of the other tempting treats found within the pages of Butter Baked Goods.

Butter's Famous Marshmallow Recipe | from Butter Baked Goods by Rosie Daykin |

Rosie Daykin from Butter Baked Goods:

“If there is one item that really put Butter on the map, I would have to say it’s our marshmallows.  Back in 2007, when Butter first opened, the gourmet marshmallow was still a bit of a mystery.  Most people didn’t know there was a tasty alternative to store-bought marshmallows available.  But word soon got out, people started talking, and my brain got ticking.  Butter now makes 18 flavors of marshmallows, and I’m always coming up with new varieties—but Butter’s Vanilla Marshmallows are the classic we opened our doors with.”

Butter's Famous Marshmallow Recipe | from Butter Baked Goods by Rosie Daykin |


a recipe by Rosie Daykin from Butter Baked Goods

(makes about 64 (1- × 1-inch) marshmallows)

1 cup water
3 envelopes unflavored gelatin
2 cups granulated sugar
1⁄2 cup light corn syrup
1⁄2 teaspoon salt
2 tablespoons pure vanilla
Generous amount of icing sugar to coat the marshmallows, about 2 cups

YOU WILL NEED: (9- × 9-inch) baking pan, buttered


STEP 1 : In a stand mixer fitted with a whisk attachment, pour in 1⁄2 cup of the water and sprinkle with the gelatin.  Set aside to allow the gelatin to soak in.

STEP 2 : In a medium saucepan over high heat, add the sugar, corn syrup, salt and remaining 1⁄2 cup of water.  Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.

STEP 3 : Turn the mixer to low and mix the gelatin once or twice to combine it with the water.  Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low.

NOTE : Be really careful at this point because the sugar mixture is smoking hot!  It’s not a job for little ones.

STEP 4 : Turn the mixer to high and continue to whip for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows. Stop the mixer, add the vanilla, and then whip briefly to combine.

STEP 5 : Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread it evenly in the pan. Work quickly, as the marshmallow becomes more difficult to manipulate as it sets.

STEP 6 : Grease a sheet of plastic wrap with butter and lay it across the top of the marshmallow. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture.

STEP 7 : Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight. The marshmallow will be too sticky and soft to cut if you try too soon.

STEP 8 : Sprinkle a work surface or cutting board with the icing sugar. Run a knife along the top edge of the pan to loosen the marsh­mallow slab. Invert the pan and flip the marshmallow out onto the counter or board. Scoop up handfuls of the icing sugar and rub all over the marshmallow slab.

STEP 9 : Use a large knife to cut the slab into 1- × 1-inch squares. Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely.

If you—and most of your kitchen—are speckled with marshmallow by the time you finish this recipe, fear not! It’s mostly sugar, so a little hot water and elbow grease will have things as good as new in no time.  Here are some additional marshmallow variations:



My personal favorite! Just substitute the 3 cups icing sugar with 3 cups unsweetened shredded coconut. To prepare the coconut: Preheat the oven to 325°F. Sprinkle the coconut onto a cookie sheet in one even layer and bake in the preheated oven for 15 minutes, until the coconut is a lovely golden brown, stirring every 5 minutes to make sure it toasts evenly. Remove from the oven and allow to cool. Follow Steps 8 and 9 to coat the marshmallows completely in toasted coconut.


In a small saucepan over medium heat, warm 1⁄4 cup raspberry jam (any variety will do) until it becomes runny, about 3 minutes. Remove from the heat. Place a fine sieve over a small bowl and pour the warm jam through the sieve to catch any seeds and create a puree. Add the puree and one drop of red food coloring at Step 4 of the recipe.


These are fantastic in hot chocolate! Add 1 tea­spoon of mint extract and 1 drop of green food coloring at Step 4 of the recipe. Make sure you do this at the end of the whisking process—if you add it too early it prevents the marshmallow from achieving its proper volume.


Add 1⁄2 cup of strongly brewed coffee or espresso instead of the water in Step 1, and add another 1⁄2 cup instead of the water in Step 2.


Another yummy option for your hot chocolate or, even better, melted on top of your sweet potatoes at Thanksgiving. Add 2 teaspoons of ground cinnamon at Step 4.


Butter Baked Goods | by Rosie Daykin |

Excerpted from Butter Baked Goods by Rosie Daykin, Copyright © 2013 by Appetite by Random House.  Used by permission of the publisher.  All rights reserved.   Cover and book design by Kelly Hill.  Images by Janis Nicolay.

Carrie Sellman , Founder & Editor

Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine, Country Living Magazine and featured online at People, Today, Cosmopolitan, Glamour, Redbook, Real Simple, TLC, The Cooking Channel and more.


  1. 3

    lina says

    that recipe sounds fantastic, I’m from Australia so i am not sure what the quantity of gelatine you mentioned above is as we have different packaging here, can you tell me in the marshmallow recipe above you mention three satchels of gelatine, how much is that?


  2. 5

    Christa Richmond says

    I do not quite understand the variation directions for the toasted coconut marshmallows. The 3 cups of sugar are substituted from where? I only see an approximation for 2 cups of icing sugar. Do you add the three cups of toasted coconut at the end where you would normally roll it in icing sugar? Thank you, I love homemade marshmallows and the coconut ones are going to be so delicious.

    • 6

      Kamiko says

      substitute the icing sugar with the toasted coconut. use 3cups toasted coconut instead of 2 cups icing sugar to dust the marshmallows.

  3. 8

    Nikki says

    Should the recipe read two teaspoons of Vanilla rather than two tablespoons? I made these according to the directions and they are amazing except the vanilla is a bit strong…I looked at several other recipes that are identical except with the vanilla, so I’m curious if this is a mistype…thanks :)

  4. 13

    Amanda says

    can u purchase these online if so where I see price lists for her cakes and stuff u can buy but not these.


  5. 15

    Janet says

    Can’t wait to try these!! Guess what everyone is getting for the holidays?

    Can these be roasted over a fire for s’mores?

    If I cover them in chocolate do I still coat them in powdered sugar?

    Thank you,

    • 16


      While I personally have not tried them in a s’more, they melt beautifully in a cup of hot cocoa.

      I would coat them lightly in powdered sugar, but just enough so you can easily handle them. Then coat in chocolate. Try one first before sugar dusting the whole batch, just to make sure you get the results you want. : )

  6. 17

    Magda says

    I really love this recipe and the pictures look amazing but I was wondering how to substitute the gelatin envelopes with a vegetarian supplement. I’ll be using Dr Oetker veg gel. Is there a way to work out the proportions?

  7. 20

    Christi says

    Can;t wait to try this recipe. Do you know what constitutes the “prepared pan”? Dusted with powdered sugar? Parchment paper? Thank you!

    • 24


      That is how the recipe is written by the author. But peppermint is a strong flavor, so you could probably just go with the peppermint extract alone.

      Once you add the peppermint, grab a spoon and give it a little taste. If it needs something more, you could always add the vanilla. It’s always easier to add a flavor later than take a flavor away.

      Let us know how it goes!

      • 25

        Carmen says

        I cut down the vanilla to 1.5 tbsp and kept the peppermint at 1tsp. It smells stronger than the taste and the vanilla deepens the flavour.

  8. 26

    Rachel says

    I just made peppermint marshmallows. I used peppermint oil, instead of extract and used 1 dram. The marshmallows are VERY minty… if you do peppermint, try using half of the little tiny bottle, instead of the whole thing. These are fantastic in cocoa, but will be too strong for raw consumption. Overall, very easy to make, and the end product tasted GREAT!

  9. 28


    These look wonderful – our family is planning on having s’mores on christmas day! How long do you think they are fresh for? I’m trying to plan ahead but I’m sure they are best the fresher they are! Do you keep them at room temp to store or in the fridge?

  10. 30

    Leslie says

    Loved these! I was afraid to try Marshmallows because so many people had tried and failed, but this recipe was da’ bomb. They came out sooo tremendously phenomenal. I will never buy store bought again. Thanks for sharing!!!!

  11. 31

    nancy says

    Perhaps I’m missing something, but I have a question about the portions. If using a 9×9 pan, how is it possible to get 64- 1×1 inch pieces? I was planning on making them tonight or tomorrow morning, but now I’m unsure if that’s the right pan, or portions. Please help!

  12. 35

    Gabby says

    Any idea if these would work with a sweetener substituted in (eg Splenda instead of granulated sugar?). Would love to make these for an Easter treat but need to cater to the diabetic in the family!

  13. 36


    I am planning to make these for my daughters wedding, we are doing a s’mores bar, I see the question has been posted many times, but I haven’t seen a response to shelf life… Does anyone know how long these keep? Thank you.

  14. 37

    Frances says

    Hi Carrie,
    I live in South Africa. I am not sure we have light corn
    syrup. What can I use, to replace this.
    Thanks Frances

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