Root Beer Float Marshmallows

Tiffany Bannworth


This one is for all the men of my house. All Root Beer Lovers!

You can replace cornstarch with powdered sugar or do a mix of the two.


★★★★★ 1 vote

5 Min
15 Min


  • 1 c
  • 2 Tbsp
    corn syrup
  • 2 pkg
    knox's unflavored gelatin
  • 1 1/2 c
  • 3
    egg whites
  • 3/4 c
    cold water
  • 1/2 Tbsp
  • 1/2 Tbsp
    root beer extract

How to Make Root Beer Float Marshmallows


  1. Line a baking pan with wax paper and generously dust with cornstarch.
  2. Put 1/2c water, sugar, and corn syrup in saucepan on medium. Bring to boil, then lower heat and stir to dissolve sugar.
  3. Then continue to cook on low for 10 minutes.
  4. While that is cooking, put gelatin in cold water until spongy. Liquefy in microwave for 20 seconds when ready to use.
  5. In a mixing bowl, beat egg whites until firm.
  6. Slowly pour corn syrup mix between beaters while blending.
  7. Then add gelatin. Beat for another minute.
  8. Add extracts, and beat thoroughly.
  9. Spread into cooking sheet, one inch thick.
  10. Sprinkle cornstarch atop mixture. Fold excess wax paper over top and hold in place with ramekin.
  11. Put in a dry place (not refrigerator) for 3 to 12 hours.
  12. Cut with favorite small cookie cutter that is dipped in cornstarch.
  13. Toss cut marshmallows in cornstarch. Shake off cornstarch. Ready to serve.

Printable Recipe Card

About Root Beer Float Marshmallows

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