Recipe - Home Made Marshmallow with Raspberry

Home Made Marshmallow with Raspberry by Foodland Recipe Kitchen

Preparation Time: 35 Minutes
Cooking Time: 25
Serves: 30 + Depending on Size


  • Nut oil for brushing tin (Macadamia, walnut or almond oil)
  • ¼ cup cornflour
  • ¼ cup icing sugar
  • 500g caster sugar
  • 1 tbsp liquid glucose
  • 30g gelatine leaves
  • 2 egg whites, use large eggs
  • ¼ cup freeze dried raspberries


  • Baking Tin
  • Heavy Base Saucepan
  • Thermometer
  • Chopping Board
  • Knife


1. Prepare a deep sided baking tin, 25cmx 25cm, lightly brush with oil then sift cornflour and icing over the oiled tin and tip to coat all sides. Keep any excess cornflour/icing sugar. Set aside.

2. To start making the marshmallow, place sugar, liquid glucose and 200ml cold water into a heavy base saucepan. Cook gently over low heat until the sugar has dissolved.

3. Turn up heat and continue to cook until the mixture reaches 125°C on your thermometer.

4. Meanwhile, soak gelatine leaves in a bowl of cold water.

5. As the syrup reaches the required temperature, start whisking the egg whites to form soft peaks.

6. When sugar syrup is at 125°C, remove from stove and with the mixer running slowly pour syrup into the egg whites.

7. When all is incorporated, remove the gelatine sheets from the water, squeezing out any excess water, add gelatine to the egg white mixture and continue beating for 10 minutes.

8. The mixture should be very thick and glossy after 10 minutes.

9. Working quickly, spread half the mixture into prepared tin, sprinkle with freeze dried raspberries then spread remaining mixture over the top and smooth out with a palette knife.

10. Sift over any remaining cornflour/icing sugar mixture. Using a piece of baking paper on top, gently press down to flatten out the marshmallow.

11. Allow the marshmallow to cool and set completely, store in a cool spot for a couple of days.

12. Tip the marshmallow out onto a chopping board and using a hot, wet knife, cut the marshmallow into bite sized squares. Dip the cut side into freeze dried raspberry crumbs.

13. Serve piled up on a serving plate or pack into jars for a gift for the sweet lovers.