Friday Food Fix: Sweet Heart Marshmallows

by Madeleine Borgersen

What’s more appropriate for the sweetest day of the year than the sweetest, softest candy there is? If you’ve ever put marshmallows in the too hard basket, now’s the time to change your mind!

Friday Food Fix: Sweet Heart Marshmallows

So marshmallows really aren’t that hard to make you just need to duck down to the shops and get a cooking thermometer, they call it a candy thermometer, once done, hurry back and follow the steps below to the soft, gooey goodness that is fresh marshmallows!

Friday Food Fix: Sweet Heart Marshmallows



Preparation Time:

20 minutes

Cooking time:

1.5hrs (setting time) minutes


  • 500g Caster Sugar
  • 1 tbsp Glucose Syrup
  • 400ml Cold Water
  • 2 tbsp Gelatine Powder (you can use sheets, but you'd need around 12?)
  • 2 Egg Whites
  • 2 tsp Vanilla Essence
  • 1 drop Rose Pink Colouring
  • 1/2 cup Icing Sugar
  • 1/2 cup Corn Flour
  1. Get two saucepans out ready. In one (the smaller if different sizes) pop the caster sugar, 200ml of the water and the glucose syrup. Stir over a low heat until all the sugar dissolves and then boil steadily until a thermometer reads 120 degree celsius.
  2. In the other start boiling some water (approximately a 3-4 centimetres high) and turn down the heat once boiling to a gentle simmer. In a separate small heat-resistant bowl add the other 200ml of cold water and sprinkle over the gelatine powder. Allow it to sit for 10 minutes while you keep an eye on the sugar mix saucepan's thermometer.
  3. Once the 10 minutes is up for the gelatine sit the bowl in the simmering water and stir until the powder has disappeared. Once all dissolved add this bowl into the sugar syrup mixture and combine. Sit it to the side while you work on the eggs!
  4. Add two egg whites to a big bowl and beat until stiff peaks appear. Then slowly add the syrup mix bit by bit beating whilst you go.
  5. Once the syrup mix is all added continue to beat on high for 10 minutes (yeah I know, put some TV on and settle in!) until it's shiny and thickened – don't worry if it starts runny it will thicken!
  6. Fold in the vanilla essence and rose pink food colouring lightly until combined careful not to be too rough and remove all the air.
  7. Pour the mix into a square tin that's been dusted with some of the icing sugar and cover with glad wrap and sit in the fridge for 1.5 hours until firm.
  8. Combine the icing sugar and cornflour and dust your counter top. Pour the marshmallow out onto the sugared counter and slice into cubes. Roll the cubes in the sugar mix and let dry. Voila!

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