Vanilla Marshmallow

August 12, 2019



250 gm caster sugar

2 tsp liquid glucose

14 gold strength gelatine leaves soaked in cold water

2 egg whites

Scraped seeds of 1 vanilla bean

Icing sugar for dusting


Combine 175gm caster sugar, glucose and 100ml water in a saucepan.


Cook over medium-high heat until mixture reaches 118C.

Meanwhile, squeeze water from gelatine and melt in a bowl placed over a saucepan of simmering



When syrup reaches 118C, start whisking egg whites in an electric mixer until soft peaks form,

then gradually add remaining caster sugar.


Meanwhile, continue cooking syrup until it reaches 127C.

Add gelatine and vanilla to the sugar syrup then add in to egg white mixture while whisking.


Whisk until cooled and thick then transfer to a 2cm-deep, 15cm x 25cm tray lined with baking

paper, smooth top and leave to set.

Cut into squares and dust with icing sugar just before serving.

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