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Dessert

Marshmallow Filling

A gelatin-based sweet filling made with sugar, water, and flavoring, set in a buttered pan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Marshmallow Filling

Why it works: Sugar and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 98,233 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Marshmallow Filling

Ingredients

Directions

Make the marshmallow

  1. Dissolve the gelatine in cold water.

  2. Add boiling water and sugar.

  3. Beat for 30 minutes.

  4. Add flavoring to the mixture.

  5. Pour into a well-buttered cake pan.

Set and use

  1. Let it stand overnight.

  2. Use the filling between cakes the next day.

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 + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Gelatine
Sets the liquid into a firm, elastic marshmallow structure as it cools.
Sugar
Adds sweetness and body, helping the filling hold its texture when beaten.

The step that matters

Beat for 30 minutes. Long beating traps air into the gelatine mixture, giving the filling its light, fluffy texture. Stopping early leaves it dense and less stable.

“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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