Home > Recipes > Marshmallow


With thanks to the Crunchy Chicken.


Icing sugar for dusting

3 tablespoons unflavored gelatine
1/2 cup cold water

2 egg whites
1 teaspoon vanilla essence

2 cups white sugar
1/2 cup golden syrup (or corn syrup)
1/2 cup water
1/4 teaspoon salt

1/4 cup icing (confectioner's) sugar
3/4 cup icing (confectioner's) sugar


  1. Grease bottom and sides of a 13 by 9 by 2-inch rectangular metal baking pan and dust bottom and sides with some icing sugar.
  2. In a large bowl, sprinkle gelatin over cold water and let stand to soften.
  3. In a smaller bowl beat whites and vanilla together until they just hold stiff peaks.
  4. In a 3 litre heavy saucepan cook white sugar, golden syrup, water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 115 deg C (soft ball stage), about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
  5. With standing mixer beat on high speed until thick and nearly tripled in volume - about 6 minutes. Stir whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup icing sugar evenly over top. Chill, loosely covered, until firm - at least three hours.
  6. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, loosen marshmallow with fingers and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallows into roughly 1-inch cubes. Sift second portion icing sugar into a large bowl and add marshmallows in batches, tossing to evenly coat.

Makes approx. 70 marshmallows.
Store in an airtight container at cool room temperature for one week or in the fridge for a month.


  1. Cut the sheet of marshmallow into shapes with cookie cutters. Chop the remainder into 'mini marshmallows' and add to hot chocolate mix.
  2. Mix 1T instant coffee with the powdered gelatine before adding water for a mild but distinct coffee flavour and tan-coloured marshmallows. Could double for real coffee lovers.
  3. Make Easter eggs.
  4. Coat sheet of marshmallow with chocolate then cut into squares and rub base and sides in icing sugar to stop them sticking. Chocolate will crack a bit when you cut the squares, but it's much quicker than coating individual marshmallows!