Food

Marshmallows

adam

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Making marshmallows at home doesn’t have to be complicated! This simplified method yields pillowy, soft, melt in your mouth squares with just a few pantry staples. A touch of golden syrup keeps them tender, and you can customise flavours easily without worrying about pre-treating the gelatin.

Ingredients

  • 12 g (1 packet) unflavoured gelatin
  • 60 ml cold water (for blooming the gelatin)
  • 250 g granulated sugar (about 1 cup)
  • 60 ml water (for the sugar syrup)
  • 1 tbsp golden syrup (about 20 g)
  • Icing sugar & cornflour (mixed, for dusting)
  • Optional: 1 tsp vanilla extract or other flavourings (peppermint, etc.)

Method

  1. Bloom the Gelatin:
    • In a small bowl, sprinkle the gelatin over 60 ml cold water.
    • Stir gently and let sit for 5 minutes until it swells and thickens.
  2. Make the Sugar Syrup:
    • In a saucepan, combine 250 g sugar, 60 ml water, and the golden syrup.
    • Stir over medium heat until the sugar fully dissolves.
    • Stop stirring and bring to a boil; clip on a candy thermometer and cook to 115 °C (240 °F) (soft-ball stage), about 5–7 minutes.
  3. Dissolve the Gelatin:
    • While the syrup heats, gently melt the bloomed gelatin by briefly microwaving or placing its bowl over a pan of simmering water.
    • Ensure it’s fully liquid but not hot.
  4. Whip the Mixture:
    • With a stand mixer or hand mixer on low, slowly pour the hot sugar syrup into the dissolved gelatin.
    • Once combined, increase speed to high and whip 8–10 minutes, until thick, glossy, and tripled in volume.
    • In the final minute, beat in vanilla or other extract.
  5. Prepare the Pan:
    • Grease an 8×8-inch (20×20 cm) square baking pan and dust thoroughly with the icing sugar–cornflour mix.
  6. Set the Marshmallows:
    • Pour the whipped mixture into the pan, smoothing the top with a spatula.
    • Dust the surface with more icing sugar–cornflour.
    • Let it rest at room temperature for at least 4 hours or overnight to fully set.
  7. Cut & Coat:
    • Turn the slab onto a dusted board.
    • Use a sharp knife or kitchen scissors to cut into squares.
    • Toss each square in the icing sugar–cornflour mix to prevent sticking.