Saturday, 11 December 2010

Marvelous Mighty Marshmallows

  • 1 Sachet of powdered gelatin
  • 250g Granulated sugar (the same sugar you would use for jam making)
  • 1 Egg white
  • A few drops of pink food colouring
  • 1-2 Tbsp's cornflour
  • 1-2 Tbsp's icing sugar
  • 1/2 Tsp vanilla extract
  • Vegetable/sunflower oil
  • Baking parchment and a shallow baking tray
  • Start by using the oil to grease a shallow tin. I used round cake tins to make my marshmallow, but you could use any sort of tin as long as its shallow enough. Grease the bottom and the sides of the tin well. 
  • Next sift your cornflour and icing sugar together and leave aside in a bowl for later but take little of the mixture and spoon into the tin, giving it a good old shake so every bit of it is covered with the mix and the oil is coated.
  • Boil the kettle and measure out around 60mls of boiling water and shake over your powdered gelatin and set aside to let it do its stuff.
  • Measure out 125ml of water and pour into a small saucepan with the granulated sugar and warm over a low heat until the sugar has dissolved. 
  • Next, clear all kids and pets out of the kitchen because you never known what sugar syrups going to do. Turn the heat up and bring the sugar and water mix to a fast, roiling boil, it should be ready when your sugar thermometer reads 122c.
  • Take the pan off the heat. Give your gelatin mix a good quick stir, adding the vanilla and food colouring and throw the whole lot into the sugar syrup in the pan and give it all a big mix until its well blended.
  • In a lovely clean bowl give your egg white a whisk until its stiff (unless your Arnie use an electric whisk or you'll be aching for days. If you are Arnie... 'Hello Sir, loved you in Predator').
  • While your still whisking slowly pour in the syrup gelatin mix and keep whisking until everything is well blended, carry on whisking until the mixture is thick and gloopy but still pourable, this can take up to 10-15 minutes, but persevere!
  • Pour the thickened mixture into your tin and leave in a cool place (not the fridge or freezer) for around 1-2 hours, the mixture is set when it comes easily away from the edge of the tin without breaking.
  • Gently prise the mallow away from the sides of the tin, and plop out onto a surface prepared with the icing sugar and cornflour mix. Make sure the mallow is covered all over with the mix and then cut into cubes. Store in sealed boxes or Tupperware lined with some baking parchment.
More Mallow Ideas
  • Hot chocolate. Throw a few of your mallows in to your hot chocolate for a super thick and sweet drink.
  • Rocky Road. Replace the usual shop bought marshmallows with your homemade ones for super sticky and yummy rocky road bars. 
  • Sticky Sauce. Melt in a pan over the hob for a minute or so and pour over ice cream as a sauce.
  • Fondue or Fire. Slide your mallows onto wooden kebab sticks and dip it a choccy fondue or hold over a fire for a few seconds to get that lovely burnt bubbly taste.
  • Rainbow Mallow's.Use red or green food colouring for festive mallows.
  • Pancakes. Mix your mallows with fresh strawberries and use them to top just cooked pancake's.
Katie-Boo k


  1. I will definitely be making these! Gem (@fromgemwithlove) recommended me your blog! Marshmallows are my absolute fave, I've never thought of making them myself! xo

  2. aw, thank-you so much! she's such a love isn't she? thanks for becoming a reader, added myself to yours to :) I know, marshmallows are soooo yummy, and no fat (just 4 metric tonnes of sugar!).


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