- 3tbsp gelatine (or 3 sachets) and ½ cup water
- 2/3 cup corn syrup, or ½ glucose syrup plus 50 ml water
- ½ cup water
- 2 cups caster sugar
- 1/4 tsp salt
- 2tbsp vanilla essence
- food colouring
- 2/3 cup icing sugar
- 2/3 cup cornflour
In the bottom of a large mixing bowl (or bowl of your mixer) mix gelatine with ½ cup water and set aside.
In a double boiler, combine caster sugar, ½ cup water and corn syrup.
Whilst this is boiling away, combine the corn flour and icing sugar together. Spray a tin or lamington tray with non-stick spray and sift 1/3 of the dusting mixture of the combined icing sugar/mix over the tin.
Boil the mixture until it reaches 120°C. If you don't have a thermometer, boil until the mixture goes completely clear.
When the mixture is clear, start the mixer and gradually add the gelatine mixture and then the sugar mix.
Mix on high for about 7-10 minutes until mixture becomes thick and meringue-like.
Add vanilla, salt and colour and beat for a further minute until totally combined.
Pour into tray and leave to set for about 15 minutes (it doesn't need to go in the fridge!).
Sift a further 1/3 of the dusting mixture across the top and then turn out the marshmallow slab onto the bench.
Cut up or cut out with cookie cutters if you wish – dust with the remaining 1/3 of sugar/cornflour mix
Store in airtight container.
- Variations: Instead of vanilla, add mint essence and dip marshmallows in dark chocolate (yes, I AM going to do this!)
- I made this last night after a failed attempt at another recipe which used eggs earlier in the week- it turned out more like jelly with marshmallows on top, and although my family didn't care it bothered me! I wanted REAL marshmallows - so I've found another recipe and it works!
- Are these marshmallows fluffy? Yes! Are they easy to make? Yes! Do they taste as good as, or better, than store-bought? Yes, yes, yes!
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.