Soft and sweet, with texture as light as air, marshmallows are a favourite treat. Making them yourself is easier than you think. The equipment required to make the job easier is a stand mixer with whisk attachment and a candy thermometer (a digital thermometer is my preference). This recipe is adapted from Gary Mehigan’s marshmallow recipe from “Cook with Us”. I was the food stylist on this book and can personally vouch for his marshmallow (I have also tried all the other recipes, if you’re interested!)

Anyway, back to the marshmallow. It is very easy to flavour and colour as you like. We decided on raspberry flavour with swirls of colouring.



100g pure icing sugar

100g cornflour

vegetable oil, for greasing

10 leaves gold strength gelatine

240ml water

450g caster sugar

1 tbsp liquid glucose

2 large egg whites


food colouring




  1. Sift icing sugar and cornflour into a large bowl and set aside. Lightly oil a shallow baking tin approx.18cm x 28cm. Line the base with baking paper and dust the base and sides generously with the sifted icing sugar mixture.
  2. Soak gelatine in 140ml of water.
  3. Place caster sugar, glucose and remaining water in heavy based saucepan, bring to the boil, stirring to dissolve the sugar. Cook for 12-15 minutes until mixture reaches 127C on a digital sugar thermometer.
  4. Carefully add the softened gelatine and water. The syrup will bubble up a little. Gently swirl in the pan until the gelatine has dissolved.
  5. Whisk eggwhites in a bowl of an electric mixer until stiff.
  6. Slowly pour in the hot syrup whilst continuing to whisk. Continue whisking for 8 minutes until the mixture thickens and cools down. (At this stage you can add colouring and flavouring if you like.)
  7. Transfer the mixture to the prepared tin and smooth the surface with a wet palette knife. (At this point you can add swirls of colouring. Add drops of food colouring to the surface and use a skewer to swirl the colour through the marshmallow. This is what we did in the photo.)
  8. Dust the top of the marshmallow with some of the icing mixture and set aside for around 2 hours.
  9. Unmould the marshmallow from the tin and use a sharp knife to cut into pieces. Toss in the remaining icing sugar mixture and store in an airtight container for up to 1 week.


Makes 24 large marshmallows.


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