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Rate this recipe 4.4/5 (5 Votes)


  • 3 packages unflavored gelatin
  • Nonstick spray
  • 1 large lemon grass stalk (snapped in 4 pieces)
  • 1 cup light corn syrup
  • 1 cup cold water
  • 1.5 cups granulated sugar
  • 1/4 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon kosher salt
  • 1.5 teaspoon vanilla extract


Adapted from


Step 1

In a saucepan, combine 1/2 cup water, granulated sugar, snapped lemongrass, corn syrup and salt. Place over medium high heat, cover and allow to cook for about 3-5 minutes. Afterwards, place a thermometer onto the side of the pan and continue to cook until the mixture reaches 240 -250 degrees F (5-7 min) and then immediately remove from the heat. Also, remove the lemongrass stalks from the syrup and discard.

Place the packages of unflavored gelatin into the bowl of a stand mixer along with .5 cup of water and turn on the low setting. After a minute, slowly pour the syrup in the bowl and combine with the gelatin and increase the speed. Then add the vanilla and continue to whip until the mixture becomes thick and is room temperature (which takes about 15 minutes).

While that is whipping up, combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 9-12″ baking pan with nonstick spray. Add the sugar and cornstarch mixture and move around to completely coat the entire pan.

When ready, pour the mixture into the prepared pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover and allow the marshmallows to sit overnight.

In the morning, place the marshmallows onto a cutting board and cut into 2″ squares and very lightly dust sides with confectioners’ sugar.

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