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Marshmallow Filling

A sweet filling made from sugar syrup and melted marshmallows, flavored with vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Marshmallow Filling

Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Marshmallow Filling

Ingredients

Directions

Make the syrup

  1. Combine sugar and water in a saucepan.

  2. Stir until sugar dissolves.

  3. Boil the mixture carefully until it forms a soft ball when tested in cold water.

Melt the marshmallows

  1. Place marshmallows and hot water in a double boiler.

  2. Stir until melted.

Combine and beat

  1. Pour the hot syrup into the melted marshmallow mixture while beating continuously.

  2. Add vanilla.

  3. Continue to beat until the mixture is cold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Granulated sugar
Forms the syrup that sets into a smooth, sweet filling when cooled.
Marshmallows
Provide sweetness and a soft, airy body when melted into the filling.
Water
Dissolves the sugar so it can be boiled into a syrup.

The step that matters

Boil the syrup to a soft ball stage. Sugar syrup must reach the right concentration to set into a filling of the intended texture. Undercooked syrup stays runny, while overcooked syrup becomes firm and grainy once cooled.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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