• 3/4 oz. powdered gelatin
  • 7 oz. water, divided
  • 12 oz. granulated sugar
  • 8 oz. light corn syrup
  • 2 oz. honey
  • 1/2 oz. vanilla extract
  • 12 oz. OREO Medium Cookie Pieces
  • 2 oz. cornstarch
  • 2 oz. powdered sugar


Nutritional facts are based on a single serving
Calories 160
Total fat 2.5g
Saturated fat 0.5g
Trans fat 0g
Cholesterol 0mg
Sodium 60mg
Carbohydrate 34g
Dietary fiber 0g
Sugars 25g
Protein 1g
Calcium 0%DV
Iron 4%DV


  1. Line  a 1/4 sheet pan with parchment paper; grease paper. Set aside. Bloom gelatin in 4 oz. water; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serving Suggestion:

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

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