Easy Homemade Marshmallows
These sweet, soft and fluffy homemade marshmallows are utterly delicious. Perfect for a delightful treat or topping a steaming mug of rich hot chocolate. The recipes for plain marshmallows as well as raspberry flavoured marshmallows are below. Both are delicious!
Servings: 20 small squares
Ingredients
To prep the containers:
- 2 tbsp vegetable oil roughly
- 50 g cornflour
- 50 g icing sugar
For the plain marshmallows:
- 4 tsp powdered gelatine 12g, plus 2 tbsp cold water
- 140 g liquid glucose
- 230 g caster sugar
- 150 ml water
For the raspberry marshmallows, if making:
- 450 g raspberries
- 3 tbsp caster sugar
- Splash of water
Instructions
- First, prep the containers: you will need 3 tupperwares roughly about 20cm x 12cm. Brush each container with vegetable oil and set aside. You can adjust the size of the containers depending on how tall you want your marshmallows. You could use one large container of 35 x 20 cm roughly, if keeping these as one flavour.
- In a small bowl, mix together the cornflour with the icing sugar. I like to use a sieve for this bit just to make sure they are completely lump free.
- Take one of the oiled containers and tip in the icing sugar-cornflour mix, turning to coat the base and all the sides. Tap out any excess onto a non-stick baking tray and reserve for later. Repeat with the other two containers using the icing sugar-cornflour mix. Set aside.
- Place the gelatine into a large heatproof bowl (ideally the bowl of a stand mixer if you have one). Add the 2 tbsp cold water and mix well. Set aside.
- Next, add the glucose syrup and caster sugar to a large saucepan. Pour in 150ml water and place over a medium heat. Stir gently until the sugar has dissolved in the water. Once the mix begins to simmer, stop stirring. Continue to heat over a medium-high heat, gently swirling the pan, until the sugar syrup reaches 115C (use a jam thermometer to check). At this stage the liquid should be clear and bubbling. Handle the pan carefully as it will be extremely hot.
- Remove the pan from the heat and very carefully drizzle the sugar syrup into the gelatine whilst whisking with an electric whisk. You will find this easiest if you use a stand mixer fitted with the whisk attachment.
- Once all has been added, whisk on medium-high speed for a further 12-14 minutes - or until you have a thick, white meringue-like texture.
- Spoon the mixture into the prepared containers and smooth over the top using a spatula or palette knife. Leave to set for at least 2 hours.
- Set out your cornflour-dusted baking tray (the one dusted with the icing sugar-cornflour from earlier). Tip the marshmallows onto the tray. Dust a large sharp knife with icing-sugar cornflour then cut the marshmallow into equal-sized cubes. Toss to coat each one in the icing-sugar cornflour. Enjoy!
For raspberry marshmallows:
- Begin by making the raspberry purée: tip the raspberries into a small saucepan. Add the sugar and a splash of water. Place over a low-medium heat and bring to a simmer. Continue to cook, stirring occasionally until thickened.
- Strain the mixture through a sieve into a clean bowl (or tupperware) to remove the seeds. Leave to cool completely before chilling in the fridge to firm up.
- Continue with the recipe, above, steps 1-7 (including step 7).
- Once you reach the end of step 7, fold the raspberry puree through the marshmallow mix. Spoon the mixture into the prepared containers (or one larger container) and smooth over the top using a spatula or palette knife. Leave to set for at least 2 hours.
- Set out your cornflour-dusted baking tray (the one dusted with the icing sugar-cornflour from earlier). Tip the marshmallows onto the tray. Dust a large sharp knife with icing-sugar cornflour then cut the marshmallow into equal-sized cubes. Toss to coat each one in the icing-sugar cornflour. Enjoy!
Notes
Scroll up for a Step by Step guide for more details and for pictures.
To store: Make sure each individual marshmallow is liberally coated in the icing-cornflour mix as that stops them all sticking together in the container. They need to be in an airtight container and I would layer with greaseproof paper if stacking in layers, to avoid any sticking. They will keep for up to 3 weeks in a sealed container in a cool, dry place.
To freeze: Freeze in an airtight container. They will last up to 3 months. They do keep for a few weeks at room temp (not frozen) so you may not need to freeze them.
Make ahead: these homemade marshmallows keep well in an airtight container in a cool place for up to 3 weeks.
Fruit: Swap the raspberries for all sorts of berries. Strawberries, blackberries, blueberries and cherries all make delicious marshmallows. If you don’t want to make your own purée, you can use a shop bought one. Strawberry Red and Funkin have some great flavours.
Size: you can cut the marshmallows into whatever size you like. Sometimes I make jumbo marshmallows, other times I make mini marshmallows. You can also use different sized tupperwares to alter the depth.
Make without sugar thermometer: If you are making without a sugar thermometer, scroll up to FAQs to see how it's done. You will need to use the cold water method.