Makes 1 tray (16-25 marshmallows)
adjust servings:

Tick the ingredients you need to add your shopping list.

  1. 1 Line a 20cm square tin with parchment paper and brush with a little vegetable oil or coconut oil.
  2. In a jug, heat 125ml of the water to about 50 ̊C. Stir in the gelatine until completely dissolved and store in a warm place.
  3. In a pot, stir together the caster sugar, golden syrup, vanilla and the remaining 125ml of water over a medium-high heat. Checking with a thermometer, heat to 120 ̊C-130 ̊C; alternatively, check by dropping some of the syrup into cold water to see if it forms a rigid ball.
  4. Once the mixture has reached the right temperature, whisk in the dissolved gelatine and set aside.
  5. In a large bowl, whisk the egg whites until thick and fluffy. While the mix is still whisking, stream in the hot liquid slowly; continue whisking until thick but still pourable.
  6. Pour into the prepared tin and allow to set for eight hours or overnight.
  7. Once set, cut the marshmallow into cubes and toss in cornflour to stop them from sticking.

Nutrition Facts

Per marshmallow (tray cut into 25 portions) (per serving): 83kcals, 0.2g fat (0g saturated), 19.7g carbs (16.3g sugars), 1.6g protein, 0.3g fibre, 0.006g sodium

Sweet thingsSpecial OccasionsHalloweenBaking

Popular in Halloween

Easy meringue ghosts with lemon curd cream by Siúcra