Eggless Citrus Marshmallows

READY IN: 50mins


  • 3
    tablespoons unflavoured gelatin
  • 1
    cup water, divided
  • 2
    cups sugar
  • 14
    teaspoon salt
  • 1
    tablespoon orange extract
  • 1
    tablespoon lemon extract
  • 1
    tablespoon yellow food coloring (optional)
  • 12
    cup icing sugar (you'll only need about half this to coat)
  • 12
    cup cornstarch (you'll only need about half this to coat)


  • In the bottom of a stand mixer fitted with the paddle attachment, whisk gelatine with 1/2 cup water and set aside.
  • In a bowl set over simmering water, whisk together remaining water, corn syrup, sugar and salt.
  • Cook the mixture, stirring often, until the mixture reaches 120°F
  • Start the mixer and gradually add the cooked mixture, then increase the speed to high and beat 10 minutes, until the mixture becomes thick and meringue-like.
  • Add extracts and food colouring and beat 2 minutes more.
  • Meanwhile, sift together the icing sugar and cornstarch and then re-sift half of this into the bottom of a lightly oil-sprayed 9x13" pan.
  • Scrape the marshmallow "batter" into the tray, smooth the top (as best you can) and set aside for 20 minutes at room temperature.
  • Dust the remaining icing sugar mixture on the top of the tray of marshmallows, then turn out onto a smooth surface.
  • Cut into pieces and coat with the excess sugar mixture.
  • Store in airtight container.