Chocolate or Mint Chocolate Marshmallows

Chocolate Marshmallows

By June 20, 2017

These light and fluffy Marshmallows are great for making for the whole family, you could also make them for special homemade gifts

  • Prep Time : 15 minutes
  • Cook Time : 15 minutes


1 - Fill a jug with 180ml of warm water, empty the contents of the gelatine sachets and whisk until dissolved, stand to the side. Keep coming back to it and which further.
2 - Line a baking tin (8x12in) with clingfilm and brush with the vegetable oil.
3 - In a heavy based pan, combine the granulated sugar, 200g of the icing sugar, all the liquid glucose and 3tbsps water, bring to the boil stirring occasionally until its melted or until the mixture reaches 112c. ( dont worry if you dont have a thermometer just stir until it bubbles and then let it bubble for a further 5 mins stirring all the time)

4 - Pour into a mixing bowl and whisk on a low setting, after a few minutes add the gelatine you prepared earlier and increase the speed of the whisk to a medium setting, whisk for 10-12 minutes until the mixture has increased insize and reached a thick marshmallowy consistency.

5 - Meanwhile melt the conserve/jam in a pan over a medium heat for a few minutes, then set aside.

6 - Tip the marshmallow mixture into the prepared tin and stir and spread evenly.

7 - Cover the tin with clingfilm and leave to set at room temperture for 4-6 hours or overnight.

8 - Sift the cornflour and 50g of the icing sugar in a bowl and then using a hot knife cut the marshmallow into desired size pieces and toss each piece in the powdered mixture until coated.

9 - Store in an airtight container, lined with baking paper for 5 days.

Credits:Laura Sugar and Crumbs Kitchen

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