Vanilla marshmallows
Gelatin whipped with hot sugar syrup, cut into squares and dusted. Marshmallow takes no fat at all, so the dose rides in sugar dissolved into the cold bloom water, where it never meets direct heat.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
½ cup infused sugar
Set your infusion strength above and this splits into infused and plain sugar to hit whatever dose you want.
- 1 cupgranulated sugar — plain — this is the sugar that gets cooked
- 1 cuplight corn syrup
- 3 tbspunflavored gelatin
- ½ cupcold water — for the gelatin
- ½ cupwater — for the syrup
- ¼ tspfine salt
- 1 tbspvanilla extract
- ½ cupconfectioners' sugar — for dusting
- ¼ cupcornstarch — for dusting
Method
- 01
Oil a 9 by 13 pan lightly, line it with parchment, and dust the parchment with some of the confectioners' sugar and cornstarch whisked together. Keep the rest of the dusting mix for cutting.
- 02
Put the ½ cup cold water in the mixer bowl and stir the infused sugar into it until it fully dissolves. Sprinkle the gelatin over the surface and leave it to bloom. Dissolving the infused sugar in cold water is the whole method here: it reaches the marshmallow without ever sitting over a flame.
10 min
- 03
Combine the plain sugar, corn syrup, remaining ½ cup water and the salt in a saucepan. Cover and boil for three minutes so the steam washes the crystals off the sides, then uncover, clip on the thermometer and cook to 240 °F.
240 °F · 10 min
- 04
With the mixer on low, pour the hot syrup down the inside wall of the bowl in a thin, steady stream. Down the wall, not onto the whisk, or it throws molten sugar up the sides.
- 05
Raise the speed to high and whip until the mixture is thick, white and holds a ribbon and the outside of the bowl is only warm. Add the vanilla in the last minute.
12 min
- 06
Scrape into the pan with an oiled spatula and press the surface level with oiled hands. Level matters more than it looks: a sloped slab gives you tall marshmallows at one end and short ones at the other, which is the same thing as strong ones and weak ones.
- 07
Leave uncovered at room temperature until the top is dry to the touch and the slab has no give in the middle, at least six hours.
360 min
- 08
Turn out onto a board dusted with the remaining mix and cut a 4 by 6 grid with a pizza wheel wiped with oil, then toss every cut face in the dusting mix so they do not weld back together.
- 09
Bag them with a written label. Marshmallows are read as a children's food on sight, so they belong on a shelf a child cannot reach, and any adult offered one should be told first.
Built on
Standard marshmallow: 1½ cups sugar with 1 cup corn syrup cooked to 240 °F, whipped into 3 tbsp gelatin bloomed in ½ cup cold water.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
5 mg / marshmallow
1 mg5 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
More dessert
Brown butter chocolate chip cookies
The standard creamed-butter drop cookie, with the butter browned first. Browning drives off water and deepens the flavor enough to cover any grassiness in the infusion.
24 cookies
Fudgy one-bowl brownies
A high-fat, low-flour brownie that bakes dense rather than cakey. The cocoa does most of the work of hiding the infusion.
16 squares
No-bake peanut butter cups
Two layers, a muffin pan and a freezer. No oven, no smell, and the dose lives in the filling where you can measure it exactly.
12 cups