READY IN: 40mins
Recipe by dizzydi

A delicious fluffy confection, lovely to eat on its own or mix up with some chocolate and nuts and make some good old fashioned rocky road!. I make this a lot and it has always worked out.

Top Review by Chef floWer

I was so surprise to see a recipe on how to make marshmallow from scratch. My daughter who is not eating well because of illness loves marshmallows, so I wanted to make this with her and in the hope she will eat something. I think I must have done something wrong because it was really sticky on to the baking paper which I greased. I cut the baking paper away and with each slice I used the icing sugar and cornflour mix which made it a lot easy for the marshmallow not to stick back on the baking paper. With each slice I dusted the sides with the sugar and cornflour mix, this made it very easy to work with the marshmallow. After working out this I tasted one and it was amazing, nothing like the marshmallows from the shops but fresh melt in the mouth sugar rush. The whole family enjoyed them and I can't wait to try them again when I have a function. Or better roast them on a bon fire. ******* Update: I figured out why the marshmallow was so sticky, it's because I didn't leave it long enough to set, I think it's best to leave it "rest" overnight before cutting it up into square.. Thank you so much dizzydi for posting your recipe

Ingredients Nutrition


  1. place 1/2 cup of water into a large glass bowl and sprinkle powdered gelatine over the top.
  2. place remaining 1/2 cup water, sugar, salt and glucose into a heavy saucepan and bring to boil over medium heat, once boiling cover with lid for 3 minutes ( to dissolve sugar crystals), remove lid and increase heat, attach candy thermometer and continue boiling till syrup reaches 240 degrees fahrenheit. remove from heat.
  3. Slowly drizzle syrup mix into bowl containing gelatine and water whilst beating with an electric mixer, once all syrup is added increase speed of mixer and continue beating till it becomes thick, add vanilla and continue beating, (if you wish to add colouring or flavouring do so at this time), I find the mix is ready when it is so thick it begins to climb up the beaters.
  4. Pour into a foil lined greased tin 9x12, which I have sprinkled with a mix of 1/2 icing sugar 1/2 cornflour mix to prevent sticking. Sprinkle extra cornflour mix over the top of the marshmallow and allow to set at room temperature.
  5. Cut into squares.

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