Fluffy Marshmallow Candy by Barbara Willingham

fluffy marshmallow candy

We always love it when Barbara calls from Alabama to place her orders over the phone, and through the years she has built up a rapport with some of our employees. Around the holidays, she always sends a box of amazing chocolates our way with the most delicious mix of treats. And after passing the box around, we all agreed that her fluffy marshmallow candy is amazing. It is the perfect consistency and the flavor is exceptional. So, we begged the recipe off of her and couldn’t wait to try it out.

If you are not a candy maker, his recipe contains a couple of ingredients you might not have on hand, like unflavored gelatin and invert sugar. There are a some of substitutions you can use and we tried to make note of those. For us we used glucose syrup instead of invert sugar and the marshmallows came out pretty well, but not as good as Barbara’s. Also, when testing this recipe we experimented with two temperatures, thinking we would try to adjust for altitude. But the one we cooked to 202℉ didn’t turn out as well. So we recommend, when you cook your own fluffy marshmallow candy, you cook to the full 210℉.

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Serves: 100 pieces


  • ¼ cup unflavored gelatin (powdered or sheets)
  • ½ cup cold water
  • ½ cup warm water
  • 2 ½ cups granulated sugar
  • 1 ½ cups invert sugar (can substitute with glucose syrup or honey)
  • ¾ cups light corn syrup
  • 1 tsp vanilla
  • 2 pounds melted compound coating or tempered real chocolate for dipping



Soak gelatine in cold water in a mixing bowl.


Combine warm water and sugars in saucepan; cook to 210℉ on a candy thermometer.


Pour hot mixture over softened gelatin and beat.


Add corn syrup and vanilla; continue to beat until mixture is white and doubled in volume.


Butter a baking sheet or baking pan. Let stand for 24 hours before cutting into squares.


Note: If you don’t want to wait 24 hours to cut marshmallows, you can heat the corn syrup with the sugar mixture, instead of adding it later. But the marshmallows will still need to sit for a minimum of six hours and overnight would be best. Also, you can use a half size baking sheet for thinner marshmallows or a 9x13” baking pan for taller marshmallows.

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  • Reply
    Peggy LaCognata
    December 14, 2022 at 8:50 am

    Where can I get invert sugar? Is Glucose available in your store? Is it different than than Karo syrup? I love everything you are teaching about candy making. Thank you

    • Reply
      December 19, 2022 at 1:54 pm

      Thanks for following along! We typically sell invert sugar (although we are sold out of it right now) and we also have glucose, which is what we ended up using in the recipe. It is slightly different than Karo syrup which is why this recipe calls for both. In our candy-making research, we read that some people have success swapping out invert sugar or glucose for honey but we haven’t personally tested that.

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