Making Marshmallow


A very indulgent confection, marshmallow takes you straight back to childhood and guilt free pleasures. Not at all difficult to make, and as it’s Christmas, marshmallow snowflakes seem far more appropriate.  Having said that, after cutting Snowflake No. 5, I decided marshmallow is just as good cut in traditional squares!


  • 1 1/2 tablespoons powdered gelatine
  • 125ml water
  • 385g (1 3/4 Cups) caster sugar
  • 160ml  (2/3 Cup) light corn syrup
  • 60ml (1/4 Cup) water, extra
  • 2 teaspoons vanilla extract
  • vegetable oil (I used Crisco)
  • Icing Sugar
  1. Put the gelatine and water into bowl of electric mixer and allow to rest for 5 minutes.
  2. Grease a cake tin (I used a glass oven dish) with vegetable oil, about 30cm x 30cm. (circa).
  3. Combine, sugar, corn syrup and extra water in a saucepan, over high heat and stir until sugar has dissolved.  Once it reaches the boil, keep cooking until mixture reaches 120°C on a candy thermometer. Remove from the heat, and with the motor running on low speed, slowly add the sugar mixture to the gelatin mixture.
  4. Add vanilla extract.  Turn up speed to high and whisk until mixture is white, glossy, light and fluffy.
  5. Pour marshmallow into prepared dish and smooth top as much as possible with a spatula.
  6. Set aside until set.  At least 3 hours. (up to 12)
  7. Sprinkle icing sugar over top of marshmallow and turn out marshmallow onto a piece of baking paper also sprinkled with icing sugar.  Cut into squares.  Roll into icing sugar to prevent pieces sticking together.
  8. If you wish to use snowflake cutters like I did, follow these helpful tips.
  9. Coat lightly the cutter inside and out with Crisco vegetable shortening.
  10. Press down on cutter firmly.
  11. Push carefully marshmallow out of cutter.
  12. It is strongly suggested you wash and dry your cutters well between cutting each snowflake because once the cutter becomes sticky, it makes cutting out a precise shape more difficult. (I speak from experience)! 🙂