Marshmallow Recipe

5 from 1 vote

A homemade marshmallow recipe that works! Soft, fluffy and sweet.

Prep Time15

Cook Time5

Resting time and setting time1

Total Time1 20

Course: Dessert

Cuisine: Australian

Servings: pieces

Calories: 23kcal

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, glucose 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).

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.