• 1/2 cup cornstarch
  • 1/2 cup confectioners' sugar
  • Canola oil
  • 3 envelopes unflavored gelatin, such as Knox
  • 2/3 cup + 1/3 + 1/4 cup cold water
  • 2 cups + 1/2 cup sugar
  • 1/2 cup + 1 tablespoon light corn syrup
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon + 1/2 teaspoon Himalayan pink sea salt
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon heavy cream


  1. Lightly brush an Anolon Advanced 9 x 13-inch Baking Pan with oil.
  2. Combine the cornstarch and confectioners’ sugar in a bowl and transfer to a wire mesh sieve. Shake the sieve over the pan to evenly coat it with the mixture. Reserve any leftover cornstarch mixture. (see steps #8 and 9)
  3. Sprinkle the gelatin over 2/3 cup of the cold water in a bowl and let it stand to soften. Mix 2 cups of the sugar, 1/2 cup of the corn syrup and 1/3 cup of the water in an Anolon Advanced 2-Qt. Saucepan fitted with a candy thermometer and bring to a boil over medium-high heat.
  4. Meanwhile, combine the egg whites and 1/4 teaspoon of the salt in the bowl of an electric mixer and beat with the whisk attachment on medium until frothy. When the sugar mixture on the stove reaches 220°F, increase the mixer speed to high and beat until eggs hold stiff peaks.
  5. When the syrup reaches 240°F-245°F, slowly pour the sugar syrup into the egg whites with the mixer on high speed. Scrape the softened gelatin into the hot saucepan and stir until dissolved. Transfer the gelatin mixture to the now-empty warm saucepan, and stir until it dissolves. Slowly pour the liquefied gelatin into the egg whites. Add the vanilla extract and continue to beat until the outside of the mixing bowl feels cool to the touch, about 23-25 minutes.
  6. Meanwhile, combine the remaining 1/2 cup sugar, 1/4 cup water and 1 tablespoon corn syrup in a heavy-bottomed saucepan over medium-high heat. Stir until the sugar dissolves. Bring the mixture to a boil and cook until the sugar turns golden brown, about 12 minutes. Remove from the heat and carefully whisk in the cream (the caramel will bubble) until smooth. Whisk in the remaining 1/2 teaspoon salt and transfer to a medium bowl.
  7. Stir 1/4 of the marshmallow mixture into the caramel and mix well. Add the caramel mixture back into the marshmallow; gently and lightly fold, allowing streaks of white to remain.
  8. Spread the marshmallow mixture evenly into the prepared pan and smooth the top. Sprinkle with the remaining cornstarch mixture and let stand at room temperature at least 4 hours or overnight.
  9. Lightly brush a sharp knife with some oil and dust with some of the cornstarch mixture. Transfer the marshmallows to a cutting board and cut into 48 squares. Toss the cut marshmallows in a bowl with remaining cornstarch mixture; shake off excess. Store in an airtight container for 1-2 weeks.