Vanilla egg-free marshmallows

Vanilla egg-free marshmallows

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 30 mins Cook: 5 mins plus 1 hr setting

More effort

cuts into 16

These bouncy vanilla marshmallow treats make a great homemade gift and they contain just five ingredients. Perfect for a sweet afternoon pick-me-up

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal161
  • fat0g
  • saturates0g
  • carbs39g
  • sugars35g
  • fibre0g
  • protein1g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.


  • 10 sheets of gelatine



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

  • 500g white caster sugar
  • 2 tbsp liquid glucose
  • 1 tsp vanilla extract
  • oil, for the tin
  • 50g icing sugar, for dusting
  • 50g cornflour, for dusting


  1. Separate the leaves of gelatine and tip into a glass bowl. Pour over 150ml of boiling water from a kettle and stir until the gelatine has completely dissolved – if its not dissolving give it 10 sec blasts in the microwave and stir until it is. Scrape the mixture into the bowl of a table top mixer with a whisk attachment.

  2. Tip the caster sugar and liquid glucose into a saucepan with 200ml water boil vigorously until the mixture reaches 127c on a cooking thermometer. When the syrup is up to temperature turn the whisk down to a slowish beat and slowly pour the hot syrup over the gelatine mixture. Add the vanilla extract and continue to whisk on high for 8 mins until the mixture has thickened to a point that it is shiny white and holds its shape.

  3. Lightly grease a 20 x 20 cm tin. Use a grease spatula to scrape the mixture into the tin and use a piece of cling film to flatten it out. Leave for at least an hour to set. Loosen the edges with a knife and dust a work surface with the rest of the icing sugar mixture. Turn the marshmallow onto the icing sugar and use a knife dipped in boiling water to cut into squares – dust them with more of the icing sugar mix. Will keep in an airtight container for up to a week.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Mar, 2017
These turned out amazing! Would definitely recommend. Glad the method is sorted out from what is printed in the magazine
Bridget Denning
9th May, 2018
Please can you tell me the size/weight of the gelatine sheets used in this recipe?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?