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    Home » Recipes » Kids party food

    Marshmallow Recipe

    Published: Mar 9, 2025 by Libby Hakim · 3 Comments

    Jump to Recipe Print Recipe

    This Homemade Marshmallow Recipe delivers that signature airy texture and delicate texture – and makes each bite a little moment of sweet bliss.

    There's nothing like the sweet satisfaction of sinking your teeth into a soft marshmallow.

    Sure, you can buy them at the store. But the homemade version is incredibly soft, pillowy, and melt-in-your-mouth compared to the store bought sweets. They're also quite fun to make, especially with this recipe which I've adapted and tweaked to make it a reliable and simple recipe. Finally, by making them yourself you can experiment with flavours and colours.

    Jump to:
    • Ingredient notes
    • Instructions
    • Storing and enjoying
    • More sweet treats
    • Marshmallow Recipe

    Ingredient notes

    The essential ingredients for marshmallows are sugar, water and gelatine. Various recipes add additional ingredients, however the only other ingredient that I felt improved the results here was glucose. I've added a small amount of that to this recipe.

    See recipe card at the end of this post for ingredient quantities.

    You'll see that the ingredients above also include vanilla extract (for white marshmallows) and pink colouring and strawberry flavouring (for pink marshmallows). You can, of course, experiment with other colours and flavours and even add some cocoa powder for chocolate marshmallows. You could also create a swirl pattern by only partially mixing in the colouring.

    Instructions

    Start by greasing a slice tin (approx 26 x 16 cm) with a little butter.

    Place the gelatine and water in a saucepan and let stand for 5 minutes. This is known as "blooming" the gelatine and you'll see it absorb the water so the granules become gel-like.

    Next, add the sugar and the gelatine to the saucepan and then place on the stovetop and heat over low-medium heat, stirring, until the sugar is dissolved.

    Bring the mixture to the boil and then allow to simmer gently for 5 minutes. Allow the mixture to cool for 30 minutes.

    Pour the mixture into the bowl of a stand mixer. Mix on low speed and gradually increase the speed to high. Beat for a total of 4-5 minutes or until the mixture becomes thick and white in colour.

    Now's the time to decide how you want to colour and flavour your marshmallows – if at all. For white marshmallows, stir through the vanilla extract. For pink marshmallows, stir through the pink colouring and strawberry flavouring.

    If you want both pink and white, split the mixture into two and add only half of the vanilla or colour/flavour.

    Pour the marshmallow mixture immediately into the prepared slice tin. Smooth the mixture so it is flat across the top. Allow to set at room temperature for at least half an hour.

    Once the marshmallow is set, prepare a work bench by dusting with cornflour. Invert the slice tin and ease out the slab of marshmallow. Use a butter knife to gently separate the sides from the tin if necessary. Sprinkle the remaining cornflour over the marshmallow.

    Cut the slab of marshmallow into small squares using a sharp knife.

    Storing and enjoying

    Store marshmallow squares in an airtight container in a cool place. Avoid the fridge though as this can cause them to become sticky. They should last up to a few weeks.

    There are endless possibilities for enjoying your marshmallows. Eat the as they are, toast them over a campfire (after you've cooked an Aussie damper over the fire), drop them into hot chocolate, use them in rocky road or indulge on the nostalgia of marshmallow cones.

    More sweet treats

    Looking for more recipes to satisfy a sweet tooth? Try these:

    • Meringue kisses piled high in glass dish.
      Meringue Kisses
    • choc berry cups.
      Chocolate Berry Cups
    • chocolate spiders
      Chocolate Spiders
    • honeycomb stacked with chocolate drizzle
      Honeycomb Recipe

    Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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    Marshmallows on plate.

    Marshmallow Recipe

    Libby Hakim
    A homemade marshmallow recipe that works! Soft, fluffy and sweet.
    5 from 1 vote
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    Prep Time 15 minutes mins
    Cook Time 5 minutes mins
    Resting time and setting time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine Australian
    Servings 40 pieces
    Calories 23 kcal

    Equipment

    • stand mixer

    Ingredients
      

    • 1 cup caster sugar
    • 1 cup water
    • 1 tablespoon gelatine
    • 1 teaspoon glucose
    • 1 teaspoon vanilla extract (or pink colouring/strawberry flavouring)
    • 3 tablespoons cornflour

    Instructions
     

    • Grease a slice tin (approx 26 x 16 cm).
    • Place gelatine and water in a saucepan and let stand for 5 minutes.
    • Add the sugar and the gelatine to the saucepan and heat over low-medium heat, stirring, until the sugar is dissolved.
    • Bring the mixture to the boil and then allow to simmer gently for 5 minutes.
    • Allow the mixture to cool for 30 minutes.
    • Pour the mixture into the bowl of a stand mixer. Mix on low speed and gradually increase speed to high. Beat for a total of 4-5 minutes or until the mixture becomes thick and white in colour. Stir through the vanilla extract (or pink colouring and strawberry flavouring for pink marshmallows).
    • Pour the marshmallow mixture immediately into the prepared slice tin. Smooth the mixture so it is flat across the top. Allow to set for at least half an hour.
    • Prepare a work bench by dusting with half of the cornflour. Once the marshmallow is set, invert the slice tin and ease out the slab of marshmallow. Use a butter knife to gently separate the sides from the tin if necessary. Sprinkle the remaining cornflour over the marshmallow.
    • Cut into small squares using a sharp knife. Store marshmallow squares in an airtight container in a cool place (but not the fridge).

    Notes

    Storing:
    Store at room temperature (in an airtight container) for up to a few weeks.
    Nutrition:
    The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

    Nutrition

    Calories: 23kcalCarbohydrates: 6gProtein: 0.2gFat: 0.02gSodium: 1mgPotassium: 0.3mgFiber: 0.01gSugar: 5gCalcium: 0.3mgIron: 0.01mg
    Tried this recipe?If you love it, let me know!

    More Kids Party Food

    • Patty Cakes, iced with a simple pink icing and decorated with pastel sprinkles.
      Patty Cakes
    • Smartie Cookies recipe.
      Smartie Cookies
    • Marshmallow Cones on plate.
      Marshmallow Cones
    • Sherbet
      Sherbet Recipe
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    Comments

    1. Libby Hakim

      March 10, 2025 at 10:11 am

      5 stars
      Best homemade marshmallow recipe.

      Reply
      • Suzanne Massey

        June 20, 2025 at 10:55 am

        Hi Libby, just love your recipes 🥰 Quick question, would this be a good marshmallow recipe for weet bix marshmallow slice?
        Enjoy your day, stay warm.

        Reply
        • Libby Hakim

          June 20, 2025 at 11:11 am

          Hi Suzanne - thank you! Yes, it would work well and the two are very similar. I have a specific recipe for Weetbix Marshmallow Slice here, too: https://www.cookingwithnanaling.com/weetbix-marshmallow-slice/ Enjoy!

    5 from 1 vote

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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