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Homemade marshmallows

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Toast them over the bonfire, add them to a steaming mug of hot chocolate or sandwich them between Digestive biscuits with a chunk of chocolate to make deliciously melty S’mores. Marshmallows can make bonfire night even more magical, and there’s something super satisfying about making your own.

  • 50g icing sugar
  • 50g cornflour
  • 10 leaves or sheets gelatine (or agar for a vegetarian alternative)
  • 500g caster sugar
  • 1 tbsp liquid glucose
  • 2 RSPCA Assured egg whites
  • 450ml water
  • Add the gelatine leaves, one at a time, to 150ml of cold water, and leave them to expand for 4 - 6 minutes.
  • Now pour 300ml water into a pan, along with the caster sugar and liquid glucose. Warm over a low heat and stir until the sugar has dissolved, then raise the temperature and boil until the syrup reaches 128°C (use a sugar thermometer to check). 
  • While the syrup is heating, but before it reaches 128°C, whisk the egg whites and put to one side. Remove the gelatin leaves from the water and squeeze out any excess moisture.
  • Remove the syrup from the heat, and carefully add the squeezed-out gelatine leaves (be careful not to burn yourself!) and stir until they have fully dissolved. If you want to add flavour (e.g. a couple of drops of vanilla essence) or colouring to your marshmallows, now is the time to do so.
  • Now slowly pour the syrup over the egg whites, whisking continually until the mixture cools and thickens.
  • Pour the marshmallow out into a large rectangular baking tin, dusted with a mixture of icing sugar and cornflour, and use an oiled palette knife to spread it out evenly. Sift some of the icing sugar and cornflour mix over the top. Leave in a cool place for 4-5 hours, until it’s set.
  • Tip the marshmallow out onto a sheet of greaseproof paper dusted with the rest of the icing sugar mixture. Cut them into cubes, and coat all the surfaces in the powder mixture. Enjoy!
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