Making marshmallow is easier than you think, and peppermint marshmallow goes wonderfully well with hot chocolate!
  Serves:  40 pieces       Print   FavoriteLoading Add to My Favourites
  • 400 g (14 oz) sugar
  • 200 g (7 oz) golden syrup or light corn syrup
  • 50 g (2 oz) icing (confectioners) sugar
  • 50 g (2 oz) cornflour (cornstarch)
  • 2 tbsp gelatine (halal) or agar agar
  • ¼ tsp salt
  • 1 tsp flavouring
  • ½ tsp food colouring
  • Vegetable oil
  1. Place the cornstarch and icing sugar in a bowl and mix well.
  2. Place 120 ml (4 fl oz) of cold water in the bowl of a food mixer. Sprinkle on the gelatine and allow it to “bloom” for 10-15 minutes.
  3. Add 60 ml (2 fl oz) of water to a pan and pour in the sugar and the corn syrup. Bring to the boil.
  4. Continue to boil gently. When the temperature of the sugar reaches 120°C (250°F) remove it from the heat.
  5. Turn on the food mixer to a low speed. Slowly pour the sugar mixture into the water/gelatine mixture.
  6. Once all the sugar has been added, add the salt and whisk at high speed for about 10 minutes. The mixture should turn pale and may even start to climb up the mixing blades!
  7. Stop the mixer. Add in your chosen flavouring and food colouring and restart the mixer. Stop when the mixture is homogenous.
  8. Lightly oil a flat-bottomed dish and line with baking paper. Lightly oil the baking paper and dust with the icing sugar/cornstarch mixture. Pour in the marshmallow mixture and leave to set for a few hours.
  9. Lift the marshmallow out of the dish and place upside-down on a surface dusted with the icing sugar/cornstarch mixture. Peel off the baking paper.
  10. Lightly oil a knife or, better yet, a pizza cutter and cut the marshmallow into squares.
  11. Dredge each square in the icing sugar/cornstarch mixture and knock off any excess. Store in an airtight container.
Titli's Tips
If you are using an alternative to gelatine please read and follow the general instructions for use on the packet. You may need to predissolve the substance.

There are all sorts of things you can use to flavour marshmallow:

- Peppermint oil
- Vanilla essence
- Rose water
- Orange water

If you want to make peppermint marshmallow but can’t get peppermint oil, buy a packet of Trebor Extra Strong Mints – the really strong version – and dissolve them in 120 ml of boiling water in a pan. Allow it to cool and add it to the food mixer at the beginning.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 63 3%
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Unsaturated Fat 0.0g
Amount Per Serving       % Daily Value
Total Carbohydrate 16.1g 5%
Dietary Fibre 0.0g 0%
Sugars 14.0g
Protein 0.0g 0%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.