Basic Marshmallow Recipe

Homemade marshmallows are softer and fresher than the packet version, and the base recipe is a useful one to learn because it can be flavoured in dozens of ways.

The modern sweet takes its name from the marsh mallow plant, whose root was used historically in preparations long before today's sugar-and-gelatine confection existed. This recipe is the modern version: gelatine, hot sugar syrup and plenty of whipping.

Basic Marshmallow Recipe

Makes: about 40 pieces, depending on how large you cut them.

Ingredients

• 21g powdered gelatine
• 120ml cold water or another suitable cold liquid, for blooming the gelatine
• 800g granulated sugar
• 320g glucose, corn syrup or invert sugar syrup
• 120ml water, for the sugar syrup
• 3g fine salt
• 100g cornflour
• 100g icing sugar
• Food colouring or flavouring, optional

Before you start

Hot sugar syrup at 120°C can cause serious burns. Use a stable saucepan, a sugar thermometer and a stand mixer with a deep bowl. Keep children and pets away from the work area while you pour the syrup.

Method

1. Lightly grease a 25cm square tin and line it if you want easier removal.
2. Mix the cornflour and icing sugar together. Dust the tin generously with this mixture and keep the remainder for cutting.
3. Put the gelatine and 120ml cold water into the bowl of a stand mixer. Leave it for about 10 minutes to bloom.
4. Put the granulated sugar, glucose or invert syrup and the second 120ml water into a saucepan. Heat without unnecessary stirring until the syrup reaches 120°C.
5. Start the mixer on low. With the machine running, carefully pour the hot syrup in a steady stream down the inside of the bowl rather than directly onto the whisk.
6. Once all the syrup is in, increase to medium for a minute or two, then whisk on high. Add the salt and any suitable flavouring or colour.
7. Whisk until the mixture is very pale, thick and voluminous, usually around 8 to 12 minutes depending on the mixer. It should fall from the whisk in thick ribbons.
8. Scrape the marshmallow into the prepared tin and spread it quickly with a lightly oiled spatula. Dust the top with more cornflour-and-icing-sugar mixture.
9. Leave at cool room temperature until fully set, usually 4 hours or overnight.

Cutting the marshmallows

1. Dust a clean work surface with the cornflour-and-icing-sugar mixture and turn the slab out.
2. Dust the exposed surfaces, then cut into strips and cubes with a lightly oiled or warm, dry knife.
3. Toss every sticky cut surface in the dusting mixture and shake off the excess.

Simple invert syrup if you cannot find glucose or corn syrup

Put 500g granulated sugar, 240ml water and a small pinch of cream of tartar into a clean saucepan. Heat gently until dissolved, washing any crystals from the side of the pan with a damp pastry brush. Once dissolved, stop stirring and cook to about 114°C. Cool completely before using. Store it covered in the refrigerator.

Storage and variations

Keep the finished marshmallows in an airtight container at cool room temperature, separated with extra dusting mixture so they do not stick. Humidity is the enemy: if they begin to feel wet or tacky, use them promptly.

Vanilla, citrus zest, coffee, fruit powders and suitable extracts are easy ways to vary the base recipe. If you are making them for someone avoiding gluten, check the labels on the gelatine, flavourings, colours and cornflour rather than assuming every brand is suitable.

For more recipes and practical pastry guides, browse our Recipes & Baking Guides.