Candy & Confectionery Recipes > Marshmallows

How to make marshmallows:
This is a difficult recipe and will require plenty of practice and patience. Be prepared that it will be difficult to achieve the texture and uniformity of shop bought marshmallows. See Cooking with Sugar for information on the tricky process of boiling sugar.


enough powdered gelatine to set 1/2 pint according to packet instructions
1/2 pint cold water
4 dessertspoons orange flower water
10 tablespoons superfine sugar
1 dessertspoon glucose
1 egg white, whisked until stiff
(see measure conversions for more information)


- Put the gelatine in a little of the cold water.
- Put 1/4 of the water, the gelatine and the orange flower water into a saucepan over a low heat.
- Allow the gelatine to dissolve and remove from the heat.
- In a different saucepan dissolve the sugar in the rest of the water and add the glucose.
- Carefully bring to the boil.
- Allow to reach 260 degrees F (see temperature conversions).
- Remove from heat and whisk in the gelatine mixture.
- Whisk a little caster sugar into the stiff egg white and fold this into the mixture.
- Whisk until the mixture becomes stiff and white in color.
- This can take as long as 15 minutes.
- Turn out onto a surface sifted with icing sugar.
- Roll the marshmallow in the sugar and then cut the marshmallow into squares with scissors.
- Leave to dry for 24 hours.