Marshmallows

Batch Size:
Yield:

Main

AmountIngredient
Gelatin Sheets
Watercold
Granulated Sugar
Watercold
Glucose Syrup
Invert Sugar
Honey
Vanilla Beanseeds
Salt¼ tsp
Scaled ingredient total1,651.25 g

1 ingredient amount is excluded from this total because no weight or volume equivalency is available.

Prep Method 7

  1. 1.Bloom the gelatin in the first weight of water; the gelatin will absorb the majority of the water.
  2. 2.In a saucepan, cook the sugars, second weight of water, glucose, and honey to 252°F (122°C).
  3. 3.Pour the cooked sugar into a mixing bowl and allow to cool to 212°F (100°C).
  4. 4.Gently melt the bloomed gelatin and add it to the syrup.
  5. 5.In a mixer fitted with a whisk attachment, whip the syrup/gelatin mixture on high speed until well aerated. Whisk in the vanilla bean seeds and salt.
  6. 6.Spread the marshmallow mixture onto an oiled parchment-lined half sheet pan. Place another piece of oiled parchment paper on top and flatten until level and smooth.
  7. 7.Dust the top with a sifted 50/50 mixture of powdered sugar and cornstarch and allow to set.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Gelatin SheetsThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.9864
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
WaterThis ingredient is not yet set with a purchase cost and unit—
Glucose SyrupThis ingredient is not yet set with a purchase cost and unit—
Invert SugarThis ingredient is not yet set with a purchase cost and unit—
HoneyThis ingredient is not yet set with a purchase cost and unit—
Vanilla BeanThis ingredient is not yet set with a purchase cost and unit—
Salt$0.0011
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Total Yield1,651.25 g
Total Cost$0.9876
Cost Per G:$0.0006
Cost Per Serving$0.9876

Partial estimate; unpriced ingredients are excluded. 41% of ingredient weight is priced.

6 costing issues
  • Gelatin Sheets: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • Glucose Syrup: no active USD purchase price with a convertible package size
  • Invert Sugar: no active USD purchase price with a convertible package size
  • Honey: no active USD purchase price with a convertible package size
  • Vanilla Bean: Density cannot convert count to mass

Nutrition label

Complete the items below to generate a final label.

✓
Serving size1 servings per scaled recipe · 1651 g each
Ingredient nutritional data3 of 9 connected
✓Granulated SugarSugars, granulated680 g›!Glucose SyrupAdd nutritional data340 g›!WaterAdd nutritional data200 g›!WaterAdd nutritional data170 g›!Invert SugarAdd nutritional data120 g›✓HoneyHoney100 g›!Gelatin SheetsAdd nutritional data40 g›✓SaltSalt, table1.25 g›!Vanilla BeanAdd nutritional data›

Nutrition Facts

1 servings per scaled recipe

Serving size1 serving (1651 g)

Amount per serving

Calories2920

% Daily Value*

Total Fat 2g
3%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 500mg
22%
Total Carbohydrate 760g
276%
Dietary Fiber 0g
1%
Total Sugars 82g
Protein 0g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 47% mapped. Scaled batch: 2922 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Yield: one half sheet pan