I know that making marshmallows may seem like a slightly ridiculous project, or as my British husband would put it, a “faff too far.” But it’s not – that’s my story and I’m sticking to it! Homemade marshmallows are a world apart from the store-bought version: softer, lighter, and more of a dessert food than a snack. Best of all, you can play with the flavours. In the photo above I’ve used raspberry purée instead of water, but feel free to use water or any fruit purée you like — passion fruit is great here too. The citric acid boosts the tartness of the fruit, but don’t add it if you’re making vanilla marshmallows.

You will need a sugar thermometer , stand mixer and some patience to make this recipe.

INGREDIENTS (Base Vanilla Marshmallows):

• 21 g (2 Tbsp + 1½ tsp / ) unflavoured gelatine
• 120 ml (½ cup) cold water, for blooming
• 300 g (1½ cups) granulated sugar
• 320 g (1 cup) glucose syrup, corn syrup, or golden syrup
• 120 ml (½ cup) water, for syrup
• ¼ tsp kosher salt
• 1 tablespoon vanilla bean paste or extract (omit if making fruit-flavoured marshmallows)
• 50 g -100 g (½ – 1 cup) confectioners’ sugar, for dusting

Optional Raspberry or Passion Fruit Variation

• Replace the 120 ml (½ cup) water for syrup with 120 ml (½ cup) fruit purée (raspberry or passion fruit are excellent choices)
• If using raspberry, add ¼–½ tsp citric acid with the syrup ingredients

METHOD:

1. Prepare the pan: Line an 8 or 9 inch square tin with two sheets of baking paper, each about 8 or 9 inches wide (depending on the size of tin you are using) by 20 inches long, set perpendicular to create overhangs on all four sides. Oil the base, the space between the sheets, and any exposed sides. Dust generously with confectioners’ sugar so every surface is coated.
2. Bloom the gelatine: In the bowl of a stand mixer, sprinkle gelatine over 120 ml(½ cup) cold water. Let stand while you prepare the syrup.
3. Cook the syrup: In a saucepan, combine the sugar, syrup (glucose/corn or golden), water (or fruit purée if using), and salt. If making raspberry marshmallows, add the citric acid now. Bring to a boil without stirring until the mixture reaches 240°F / 115°C (soft-ball stage).
4. Combine: With the mixer on low speed, carefully pour the hot syrup into the bloomed gelatine.
5. Whip: Increase the speed to high and whip for 8–10 minutes, until the mixture is thick, glossy, and tripled in volume. Add the vanilla in the last minute.
6. Add vanilla (omit if making fruit-flavoured marshmallows): Reduce to low, add the vanilla paste or extract, then return to high for 30 seconds to fully incorporate.
7. Set: Scrape the mixture into the prepared pan, smooth the top, and dust lightly with confectioners’ sugar. Leave at room temperature for at least 4 hours, preferably overnight.

CUTTING & STORING:

Making marshmallows is a fun project, but the real test comes at the very end: cutting and storing them. Many a cook has failed by rushing this last step. Marshmallows want to stick to everything, especially each other, so patience, preparation, and plenty of icing sugar are essential.

1. Turn out the slab: Dust a large cutting board with icing sugar. Flip the set marshmallow slab onto it, top side down. Carefully peel away the baking paper, easing off any sticky edges with your fingers.
2. Dust surfaces: Once the paper is removed, coat all exposed surfaces with more icing sugar.
3. Cut into strips: Oil the blade of a pizza cutter or sharp knife. Cut into long strips, separating them as you go and rolling cut edges in icing sugar.
4. Cut into squares: Take one strip at a time and cut into squares, dusting each fresh cut edge with icing sugar. Keep the pieces apart to avoid sticking.
5. Store properly: Arrange marshmallows in a single layer in a tin or tray dusted with icing sugar. Sprinkle more over the top before covering.

Storage Notes:

• Store in an airtight container at cool room temperature for up to 2 weeks.
• Do not refrigerate — the cold makes them sweat and go sticky.
• For longer storage, freeze (well dusted with icing sugar) for up to 3 months. The texture will soften slightly on thawing.