Vanilla Marshmallows

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Ah the soft, squishy sweet, delightfully plump and pillowy. There’s nothing quite like a homemade marshmallow, in contrast to the shop bought variety, set over a flame, this toast perfectly, but be careful, they’re messy!

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Vanilla Marshmallows

(you will need a sugar thermometer)


  • 15g powdered gelatine
  • 450g caster sugar
  • 2 tsp vanilla bean extract
  • sunflower oil to grease
  • 75g icing sugar
  • 75g cornflour
  1. Place the gelatine in 75ml cold water in the bowl of a freestanding mixer, fitted with a whisk attachment. In a saucepan, place the sugar along with 150ml water.
  2. Heat the sugar over a medium heat till dissolved and then turn up to high and heat until it reaches 113oC on a sugar thermometer.
  3. Once the temperature is reached, start the mixer on slow and pour the sugar syrup in slowly, add the vanilla in too.
  4. Turn the mixer up to high and whisk for 10-15 minutes until the mixture has cooled and thickened.
  5. Grease an 8 inch square tin with baking parchment and sunflower oil, mix together the icing sugar and cornflour and coat the inside of the tin.
  6. Pour the marshmallow mix in and leave at room temperature to set, once set cut into squares and dust with the remaining icing sugar and cornflour, I find a pizza cutter the most effective.


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Lovely to give as a gift, lovey to gift to yourself, enjoy!



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