Original Pretzel Crisps®
Chocolate (Optional)
3 1/2 Packs Of Unflavored Gelatin
1/3 Cup Of Cold Beer (Or Cold Water)
1 3/4 Cups Of Sugar
1/3 Cup Of Corn Syrup
1/3 Cup Of Water
3 1/2 Egg Whites
Cooking Spray
Powdered Sugar Or Corn Starch

Candy Thermometer
Baking Dish, About 8×10
Aluminum Foil


  1. If you want chocolate covered Pretzel Crisps®, dip them in chocolate and let them cool. Break up your Pretzel Crisps®, into small pieces.
  2. Begin by setting up three stations. The first station, line your baking dish with aluminum foil, coat with a light layer of cooking spray, then dust thoroughly with powdered sugar and cornstarch.
  3. Combine 3 1/2 packs of unflavored gelatinwith 1/3 cup of cold beer (or water) in a small bowl to soak. Set next to mixer. Pour egg white (which should be very cold) into mixer bowl.
  4. Fill your sauce pan with 1 3/4 cups of sugar, 1/3 cup of corn syrup, 1/3 cup of water. Attach a candy thermometer.
  5. Turn stove to medium low. Stir occasionally to dissolve sugar. While sugar dissolves, turn mixer on high and beat egg whites until fluffy and they are forming stiff peaks.
  6. As soon as sugar in pan is dissolved, turn on heat to medium high. Scrape egg whites into a bowl on side, clean out mixer with a paper towel and scoop gelatin into mixing bowl.
  7. Tip: Should you prefer to whisk the egg whites by hand so you don’t have to worry about moving ingredients from bowl to bowl, go ahead and do this. Just be prepared for A LOT of muscle work..
  8. Boil sugar water to 245 degrees. Slowly pour the sugar mixture down the side of the mixing bowl while mixing on slow. Turn mixer onto high and beat until it turns white and begins to appear sticky.
  9. Use spatula to fold egg whites into marshmallow until completely incorporated. Scoop into baking dish, sprinkling Pretzel Crisps® in between pours. Place Pretzel Crisps® on top. Cover with plastic wrap and allow to set overnight. Pop out onto cutting board and use a knife covered in cooking oil to cut the marshmallow into cubes.
  10. Tip: If your marshmallow is super sticky, spray spatula with cooking oil before using it to scoop out. Also cover cutting board with corn starch or confectioner’s sugar to cut marshmallows on so they do not stick to the counter.

Recipe Courtesy of Jasmin Fine,