Traditional recipes

Magnificent marshmallows

Magnificent marshmallows

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Magnificent marshmallows

Choose your flavour

Choose your flavour

Makes 32 pieces

Cooks In50 minutes plus cooling

DifficultyNot too tricky

Nutrition per serving
  • Calories 75 4%

  • Fat 0g 0%

  • Saturates 0g 0%

  • Sugars 17.0g 19%

  • Salt 0g 0%

  • Protein 0.7g 1%

  • Carbs 19.2g 7%

  • Fibre 0g -

Of an adult's reference intake


  • 50 g cornflour
  • 50 g icing sugar
  • 50 g liquid glucose syrup , (get it from the supermarket or a chemist)
  • 450 g caster sugar
  • 10 sheets of gelatine
  • 2 large free-range egg whites
  • 2 vanilla pods
  • 1½ teaspoons natural food colouring , optional
  • rose water
  • orange blossom water
  • natural lemon extract
  • natural orange extract
  • natural peppermint extract

recipe adapted from

Jamie's Comfort Food

By Jamie Oliver


  1. Sift the cornflour and icing sugar into a bowl. Finely sift half the mixture over a deep baking tray (20cm x 30cm) and set the other half aside in the sieve until later.
  2. Mix the liquid glucose syrup and caster sugar together in a pan over a low heat with 250ml of cold water. Heat gently, stirring until all the sugar has dissolved and you have a clear syrup. Meanwhile, soak the gelatine leaves in a small pan with 125ml of water.
  3. Once the sugar syrup is clear, turn up the heat, pop in a sugar thermometer and allow the syrup to boil vigorously (please don’t stir it). When it reaches 110°C, place the gelatine pan over a medium heat and stir until dissolved.
  4. Whisk the egg whites in a free-standing electric mixer until you have stiff peaks. Once your syrup has reached 122°C, very carefully and slowly pour it down the sides of the bowl of the moving mixer, then pour in the dissolved gelatine.
  5. Halve the vanilla pods lengthways and scrape out the seeds, add the seeds to the mixer bowl, then continue to whisk for 6 to 8 minutes, or until the mixture has significantly increased in volume, but is thick and still pourable.
  6. You can have a plain white vanilla marshmallow, or you can add any of the flavours listed, to taste (remembering to start small as you can always add more, but you can’t take it away!). Add any natural food colouring at the same time (if using) – I like to try to match the colour of the marshmallow to the flavour I’m using – whisking for a further 2 to 3 minutes to give you a nice even colour and flavour.
  7. Either way, pour the marshmallow mixture into your prepared tray, use a palette knife to smooth it out, then sift over the remaining mixed cornflour and icing sugar and leave somewhere cool for 2 to 3 hours, or until set and soft.

Watch the video: Quick Tip Marbling Marshmallows