Ever wanted to learn how to make your own Marshmallows? Now you can with this recipe and serve with some homemade Cardamon Hot Chocolate to boot…


125 ml + 30 ml (½ cup plus 2 T) water
45 ml (3 T) powdered unflavoured gelatin

190 ml (¾ C) water
250 ml (1 C) Lyle’s golden syrup
pinch salt
375 ml (1 ½ C) white sugar
52 ml (1 ½ T) vanilla extract
icing sugar for dusting

Cardamom Hot Chocolate:
6 cardamom pods, crushed
750 ml (3 C) milk
250 ml (1 C) cream
200 g dark chocolate
5 ml (1 t) ground cinnamon
15 ml (1 T) vanilla extract brown sugar to taste

How to

Place the water for the bloom into the bowl of your mixer. Stir in the gelatin and leave to stand.

To make the base place the water, syrup, salt and sugar, in that order, into a medium-sized pot.

Over medium heat, bring the mixture to the boil, stirring to mix well. Place a lid on the pot and boil for two minutes.

Remove the lid and WITHOUT stirring allow the sugar to cook over constant medium heat until it reaches a sugar thermometer temperature of 240F or 115°C, or until a small amount of the mixture dropped into a bowl of cold water forms a ball that holds its shape but is still pliable. This will take about 20 minutes. Remove from the heat.

Whisk the hot sugar into the gelatin in the bowl. The mixture will bubble up so do a little at a time and be very cautious. Whisk well to remove any lumps. Whisk in the vanilla extract.

Using the whisk attachment, whisk the mixture for about 10 – 12 minutes. At first, the mixture will be watery and sort of beige in colour. As you whisk it will lighten and thicken, increase twofold in volume and it will become white and glossy.

While it is whisking prepare a baking tray. The one I used is about 30cm by 22 cm, and about 6 cm deep. The bigger the tray the thinner the marshmallows will be and vice versa.

Spray the baking tray with non-stick spray and then use a paper towel to lightly wipe it off, so that only a very thin layer remains.
When the marshmallow mixture is thick enough to hold a trail on the surface, pour it into the baking tray and smooth the top.
Allow to stand at room temperature overnight.

Ease the marshmallow away from the side of the pan and turn out onto a surface dusted with icing sugar, then flip back over.
Using a sharp knife, or cookie cutters to cut the marshmallows into squares or shapes and toss each piece in sifted icing sugar.

Hot chocolate:
Place the cardamom pods, milk and cream into a saucepan and heat gently. Allow to simmer for 5 minutes over a low heat to infuse the flavour.

Remove from the heat off and add the dark chocolate. Allow to stand for two minutes without stirring.

Whisk well and return to a low heat.

Add the cinnamon and vanilla and a little sugar to taste. Whisk well.

Strain to remove the cardamom pods and serve with a lightly toasted homemade marshmallow.


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Recipe courtesy of Pomegranate Days– a blog by Sam Taylor