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  • Marshmallows

This is dedicated to the sis I love.  Chlo co pops, these heart shaped peppermint marshmallows are all for you.

Eagle eyed viewers may spot that this is a very similar recipe to that I used for our 2015 chocolate box series and aye you're right, but we've done something a little different here so it's worth a separate write up.  Don't be scared of making marshmallows, they're not difficult.

Makes Dulcie's List   Makes Cosmin's List


  •  250g caster sugar
  •  40g cornflour
  •  2 tbsp gelatin
  •  75ml golden syrup
  •  75g icing sugar
  •  1 tsp peppermint essence
  •  Red food colouring
  •  1/4 tsp salt
  •  150ml cold water
  •  Vegetable oil for greasing


  • Calories | 23
  • Fat | 0.1

Makes | 30

Prep Time | 5 hours 25 minutes (includes setting time)

Cooking Time | approximately 15 minutes


  1. Dissolve the gelatin in 75ml of the water
  2. Place the salt, 75ml water, caster sugar and syrup in a heavy based pan.  Heat on medium stirring continously until dissolved.  Then turn the heat up to high and keep at a rolling boil until you reach 117˚c on a sugar thermometer, this will take between 10 and 15 minutes.
  3. Remove from the heat and pour in the gelatin mix.  Whisk for ten minutes until the marshmallow doubles in size.
  4. Stir in the peppermint essence.
  5. Grease a 20x 40cm baking tin with oil and dust liberally with the cornflour and icing sugar.  Tip out the excess and reserve for later.
  6.  Pour half of the marshmallow mix into the tin, levelling out as best as you can (it's very sticky)
  7. Colour the remaining marshmallow with red food colouring until you have your desired colour, mix well until it is fully incorporated.
  8. Pour the pink marshmallow on top of the white and level out as best as you can.
  9. Leave for five hours to set.
  10. Cut into hearts with a heart shaped cookie cutter, you may need to dust it from time to time with the leftover cornflour/icing sugar mix as it can get quite sticky.

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