Recipe: Butter’s Famous Marshmallows (2024)

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 GoodsRecipe: Butter’s Famous Marshmallows (1) 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!!!!

Recipe: Butter’s Famous Marshmallows (2)

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.

Recipe: Butter’s Famous Marshmallows (3)

Rosie Daykin from Butter Baked GoodsRecipe: Butter’s Famous Marshmallows (4):

“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.”

Recipe: Butter’s Famous Marshmallows (5)

a recipe by Rosie Daykin from Butter Baked GoodsRecipe: Butter’s Famous Marshmallows (6)

(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.

Recipe: Butter’s Famous Marshmallows (7)

Excerpted fromButter 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.

Recipe: Butter’s Famous Marshmallows (2024)
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