How to make marshmallows

Watch our how-to video to discover tips and techniques for making the best fluffy, light marshmallows using egg whites, sugar syrup and gelatine.

Making marshmallows – points to remember:

  • Lay out all your ingredients and equipment before starting.
  • Soften the gelatine in cold water, adding one sheet at a time.
  • Make the sugar syrup in a pan. Put on a low heat to start with so the sugar can dissolve before turning up the heat.  Use a sugar thermometer and heat the syrup to the 'hard ball' stage - 125C.
  • Whisk the egg whites to stiff peaks. When the sugar syrup hits 125C, turn off the heat, take out the thermometer and pour it in a slow, steady stream onto the egg whites, while whisking. Make sure the syrup hits the egg whites not the whisk.
  • Add the gelatine one leaf at a time, squeezing out any excess moisture before doing so. Whisk for 10 mins until thick.
  • If you'd like to colour or flavour your marshmallows, do so now.
  • Prepare a roasting tin lined with baking parchment, covered in a mixture of icing sugar/corn flour.
  • Pour into roasting tin, sprinkled with icing sugar and cornflour. Gently smooth the top. Dust with icing sugar and cornflour, or topping of your choice.
  • Leave to set at room temperature for around 2 hours. Chop the marshmallows into pieces.