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Homemade Marshmallows

  • Author: foodnerd4life
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 1x


  • 1 cup Icing Sugar
  • 1 cup Cold Water (divided)
  • 3 (1/4 ounce) Packets Unflavoured Gelatin (I used leaf gelatine at the same weight)
  • A small amount of Food Colouring (go crazy as I did)
  • 2 cups Caster Sugar
  • ⅔ cup Golden Syrup
  • ¼ tsp Salt
  • 1 tsp Mint Extract (I used peppermint)


  1. Grease an 8×8″ cake tin, I used disposable foil dishes to save on washing up- I’m lazy like that! Shake the icing sugar inside so that you have a light coating of powdered sugar and set aside. Put the extra icing sugar in a bowl, you will need it again at the end to coat the top.
  2. In the bowl of a stand mixer fitted with the whisk attachment, place the gelatine and half the water into the bowl and add a small amount of food colouring.
  3. In a medium saucepan over medium heat, combine the granulated sugar, golden syrup, salt and the remaining half cup of water. Stir gently until the sugar is dissolved, and then with a thermometer, boil the sugar mixture until it is 115C.
  4. BE CAREFUL! You are going to be handling hot sugar, don’t be dancing all around the kitchen with it. Pour the sugar mixture into the gelatin mixture in a steady stream whilst whisking on low speed, this was the bit I was concerned about but it’s fine.
  5. Once all of the hot sugar has been added, you are going to slowly increase the speed on your mixer to high and then blast it for about 12 minutes. The marshmallow will start to be thick and glossy. You’ll see the gelatine tapping the air bubbles and becoming lighter and fluffier.
  6. Add the mint extract and beat on high for about 3 more minutes. Spread the mixture into the pan, and smooth with an offset spatula. If it is sticking too much, wet the spatula. Sprinkle the top with powdered sugar and let sit for at least 4 hours or overnight.
  7. Turn the marshmallow out on to an icing sugar coated board and slice it into nice big chunks. I dusted my knife with icing sugar to stop it sticking. Toss them in a little more icing sugar to keep them from sticking together. Joy says they will last for 2 weeks in an airtight container but, to be honest, they won’t last that long!!!
  • Category: Confectionery
  • Cuisine: British

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