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  • Author: Erin Clarkson
  • Yield: Makes about 36 square marshmallows 1x






  1. Sift together the corn starch and powdered sugar. Spray an 8” baking tin (20cm) with cooking spray, or grease with butter, then liberally dust with the corn starch and powdered sugar mixture. Set aside. 
  2. In the bowl of a stand mixer fitted with the whisk attachment, combine the first measure of water and gelatine. Mix well with a fork, and leave to bloom while you prepare the sugar syrup. 
  3. In a medium pot, combine the water, honey, vanilla, and sugar. Heat over medium to high heat, stirring occasionally. Heat until the syrup reaches 240˚f /120˚c, then remove from the heat and leave to cool to 210˚f /100˚c.
  4. Turn the mixer on to medium, and mix for a few seconds to help break up the bloomed gelatin. With the mixer running, VERY carefully pour the hot sugar syrup into the mixer. Turn the speed up to high, and whip for 4-5 minutes, until the marshmallow has doubled in volume, has turned white, and holds somewhat of a peak when you stop the mixer and lift out the whisk. Scrape into the prepared baking tin and spread with an oiled offset spatula, smoothing as much as possible. Dust liberally with the corn starch mixture and allow to cure for at least 1-2 hours. Turn out onto a board, dust with more corn starch mixture, and cut into squares using a knife dipped in the corn starch mixture. Roll cut marshmallows in the corn starch mixture.
  5. Store in an airtight container.


Marshmallow recipe adapted from Bravetart