Vanilla Marshmallows made with OREO Cookie Pieces



  • ¾ oz.powdered gelatin
  • 7 oz.water, divided
  • 12 oz.granulated sugar
  • 8 oz.light corn syrup
  • 2 oz.honey
  • ½ oz.vanilla extract
  • 12 oz.OREO Medium Cookie Pieces
  • 2 oz.cornstarch
  • 2 oz.powdered sugar

Nutrition per serving

Calories160 Total fat2.5 gSaturated fat0.5 gTrans fat0 gCholesterol0 mgSodium60 mgCarbohydrate34 gDietary fiber0 gTotal Sugars25 gProtein1 gVitamin A0 %DVVitamin C0 %DVCalcium0 %DVIron4 %DV

Line a 1/4 sheet pan with parchment paper; grease paper. Set aside. Bloom gelatin in 4 oz. water; set aside.

Meanwhile, combine granulated sugar, corn syrup, remaining 3 oz. water and honey in heavy saucepan. Bring to boil on medium heat. Reduce heat to medium-low. Cook until mixture reaches 252°F, stirring just until sugar is dissolved. Remove from heat and pour into bowl of mixer fitted with whip attachment. Cool, without stirring, to 212°F.

Heat gelatin mixture over hot water bath until dissolved. Add to sugar mixture in mixer bowl. Whip 8 min. Fold in vanilla and OREO Pieces.

Spread mixture evenly into prepared pan. Place a second piece of greased parchment paper over marshmallow mixture. Let stand at room temperature at least 8 hours or overnight.

When ready to cut, remove top piece of parchment paper. Invert onto cutting board; remove second piece of parchment. Combine cornstarch and powdered sugar; sift a portion over top of marshmallows. Trim sides, then cut into 54 pieces in 6x9 pattern. Sift additional cornstarch mixture over cut marshmallows. Shake marshmallows in a strainer to remove excess cornstarch. Store in airtight container at room temperature.


Serving Suggestion:

Enjoy these marshmallows as a snack, melted into s'mores, or on top of hot chocolate.

© Mondelēz International group