• Cooking Time:
  • Servings: 1/2 sheet pan
  • Preparation Time: 20 minutes


  • Sugar, Granulated 1000 g
  • Water 300 g
  • Glucose 100g
  • Egg Whites 240g
  • Gelatin Leaves 40 each
  • Fruit Puree 100g
  • 10X Sugar As needed
  • Cornstarch As needed


  • 1. Cook sugar, water and glucose to 130° C, and make an Italian Meringue.
  • 2. Add the bloomed gelatin into it.
  • 3. When the mix has cooled down, add the fruit puree (or extract).
  • 4. Mix equal parts 10x Sugar and Cornstarch.
  • 5. Sift this onto a parchment lined sheet pan.
  • 6. Place the marshmallow mixture onto the sugar/cornstarch mix, and then sift additional sugar/cornstarch over top.
  • 7. Let it rest over night before cutting.


Categories: Misc. Candy 

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