They sat by the hour eating anything they could spear on a toasting fork – bread, English muffins, marshmallows – and plotting ways of getting Malfoy expelled…” (SS 199)




John L. Wilda
Light and airy, these marshmallows have a hint of honey and vanilla. They make a great holiday treat!
Prep Time 15 mins
Cook Time 10 mins
Passive Time 2 hrs
Total Time 2 hrs 25 mins
Course Confections
Servings 50 pieces


  • 1/2 oz. gelatin powder
  • 1/2 cup water cold
  • 1 cup sugar
  • 1/3 cup corn syrup light
  • 1 1/2 Tbsp. honey
  • 5 Tbsp. water


  • Sprinkle gelatin over cold water and let rest for 20 minutes.
  • Combine sugar, syrup, honey, and water in small heavy-bottomed pot. Cook to 248°F.
  • Carefully pour hot syrup into bowl of stand mixer. Add bloomed gelatin. Let stand 5 minutes.
  • Using stand mixer, whip sugar on low until gelatin and sugar are uniform.
  • Increase to medium speed and whip 4–6 minutes. Stop whipping when marshmallow can hold itself up.
  • Pipe marshmallows while warm onto cornstarch-dusted parchment paper.
  • Dust marshmallows with cornstarch. Let set for 2 hours.
  • Store marshmallows in an airtight container.


  • If the marshmallow firms up too much, put the mixing bowl over a pot of simmering water. Be careful not to overheat.
  • If the honey flavor isn't for you, replace the honey with more corn syrup.
  • Extracts can be added to this recipe to change the flavor.
  • Marshmallows can also be molded into shapes by creating a cornstarch mold: Fill a baking sheet with cornstarch and use a clean item (such as an egg) to create a cavity. Slightly underwhip the marshmallow and pipe it into the cavity.