Marshmallows on board with paper bags


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(7 ratings)

Prep: 15 mins Cook: 15 mins plus 2 hours chilling

More effort

Makes around 50 chunky marshmallows

Learn how to make fluffy vanilla marshmallows, perfect for a homemade gift, sandwiching in a s'more, or popping into a mug of hot chocolate

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal73
  • fat0.1g
  • saturates0g
  • carbs17g
  • sugars16g
  • fibre0g
  • protein1g
  • salt0.02g
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  • 3 large egg whites
  • 13 leaves of gelatine



    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

  • 700g white caster sugar
  • 1 ½ tbsp liquid glucose
  • 1 vanilla pod, seeds scraped
  • sunflower oil for the tin
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

For dusting

  • 100g icing sugar
  • 4 tbsp cornflour


  1. Whisk the egg whites in a large heat proof bowl using electric beaters. Whisk until soft peaks form then set aside. Put the gelatine in a deep bowl or jug and cover with 200ml cold water to soften.

  2. Put the caster sugar, liquid glucose and 300ml water in a large, high-sided saucepan. Cook over a medium-high heat until the mixture reaches 130C on a sugar thermometer. Be very careful when you work with hot sugar. Take the pan off the heat then add the gelatine and the water they were soaked in to the hot sugar. Take care or wear oven gloves as the sugar can bubble up and spit. Stir until the gelatine has dissolved then carefully pour the mixture into a heatproof jug.

  3. Return the beaters to egg whites and whip up further until stiff peaks form. Keep whisking while you slowly pour in the warm syrup in a steady stream. Keep beating the mixture until it is smooth and shiny, then add the vanilla seeds. Continue to use the electric beaters for around 8-10mins or until the mixture is noticeably thicker.

  4. Line a 25cm x 35cm roasting tin (or any large and deep rectangular dish) with cling film and brush with sunflower oil. Mix the icing sugar and cornflour together then sieve a third of the mixture into the tray to coat the inside. Pour in the marshmallow mixture, level with a spatula and leave to set for 2 hours.

  5. Spread a large sheet of baking parchment over your surface and sieve another third of the cornflour sugar mix over it. Upturn the set marshmallow onto the dusted sheet and peel away the cling film. Dust with a little more of the cornflour sugar and dust a large sharp knife with it too.

  6. Cut the marshmallows into small squares approx. 3cm x 3cm sieving a little more cornflour sugar over all cut sides and knife as you go. You may not need all of it but they need to be coated on all sides otherwise they will stick. Serve straightway or keep in an airtight container for up to 2 days, separated with layers of baking parchment.

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Comments, questions and tips

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18th Dec, 2018
This is a very good recipe, the marshmallows have a good texture, not tough at all. I used a stand mixer rather than a hand mixer as I find that much easier when pouring hot sugar, and I split the mix in two and added cocoa powder to one half, raspberry powder to the other and both were fantastic.
28th Feb, 2018
These were absolutely stunnng! Delicious, light and melt in the mouth, like eating little clouds. I've made marshmallows before but these were something special and quite straightforward to make. I'll definitely be making them again.
Emma Mitchelhill's picture
Emma Mitchelhill
20th Jun, 2020
What size gelatine sheets does this recipe need? I've ordered some from online and they are much bigger than the ones I've bought in supermarkets before.
lulu_grimes's picture
28th Jun, 2020
Hi, Gelatine sheets come in different strengths but the sheet size compensates for this, smaller sheets are stronger and more concentrated than larger sheets - so you should need the same amount. Lulu
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