Marshmallows – Willey’s Weekly Bake 213

I don’t know why I have never made marshmallows before I have made nougat a couple of times so knew it was a pretty similar process but wow these were just incredible and I cannot wait to roast some on our new fire.

This recipe makes about 20 large marshmallows.


  • 234g Caster Sugar.
  • 4.5 sheets of gelatine
  • 1.5 tsp of Liquid Glucose
  • 100ml Water
  • 1 Egg White
  • Drop of vanilla bean paste
  • Icing sugar and sprinkles/glitter for dusting


  1. Whisk the egg white into soft peaks.
  2. In a large saucepan add the caster sugar, 100ml of water and the liquid glucose and heat on a medium heat.
  3. Have a cold glass of water ready to test the sugar syrup you want it to reach the ‘hard ball’ stage on the sugar thermometer around 130 degrees celsius. Or if you dip a clean spoon into the sugar liquid and then drop it into the water you shouldn’t be just able to squish the ball of sugar.
  4. Soak the gelatine sheets in cold water so they are covered.
  5. Whisk the egg whites until form stiff peaks.
  6. Once the sugar has reached the hard ball stage remove from the heat.
  7. Add the gelatine sheets with 70ml of the water they were soaking in and whisk until fully melted.
  8. Then slowly whilst whisking – using and electric mix is best for this. Pour the sugar and gelatine mix into the egg white in a steady stream.
  9. Once all is added turn up the speed and continue whisking until smooth. Then add the vanilla bean paste and continue to whisk until the mixture stiffens and has no large air bubbles.
  10. In a small tin 20x10cm lined with teflon sheet – this is best for ensure it doesn’t stick, dust with icing sugar and then pour the mixture into the tin.
  11. Level the mixture with a spatula and dust with icing sugar and sprinkles/glitter.
  12. Leave to set at room temperature for at least 2 hours.

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