Fluffy Two-Tone Marshmallows (Pink & White) – Better Than Store Bought!

Soak gelatin sheets in 80 ml cold water until softened, about 5–10 minutes. If using powdered gelatin, sprinkle it over the water and let it bloom.

Make the Sugar Syrup:
In a saucepan, combine 200 g caster sugar and 80 ml water. Heat over medium heat until the sugar dissolves, then increase the heat and bring it to a boil. Cook until it reaches 115°C (240°F) on a candy thermometer.

Melt the Gelatin:
While the sugar is heating, gently melt the bloomed gelatin (with its water) in a small saucepan or microwave until fully dissolved. Do not boil.

Mix and Whip:
In a stand mixer or large bowl, combine the hot sugar syrup and melted gelatin. Start whisking on low speed, then gradually increase to high. Add vanilla extract and beat for 8–10 minutes, or until the mixture triples in volume and forms soft peaks.

Create Two Colors:
Quickly divide the mixture into two bowls. Leave one half white and tint the other half with a few drops of pink food coloring.

Layer the Marshmallows:
Line a square pan with parchment paper and dust it with a mixture of powdered sugar and cornstarch.
Pour the white mixture into the pan and smooth it out. Then gently spoon the pink mixture over the top and smooth it to cover.
Let it set at room temperature for 4–6 hours or overnight.

Cut and Coat:
Once set, remove the marshmallow from the pan and cut into squares using a greased knife or scissors. Toss the pieces in a mix of powdered sugar and cornstarch to prevent sticking.

Serving and Storage Tips