Raspberry Marshmallows

I’d seen a lot of blog posts out there on the internet about making marshmallows, for some reason I never thought you’d be able to make them. I’ve never actually made sweets before.

As part of prep for this I went out and bought myself a candy thermometer, I don’t think I would have been as happy making these if I didn’t have them. I learnt a lot making these and I hope that it’ll help my sweet making ventures in the future. So the recipe I used was the Hugh Fernley Whittingstall recipe on the Chanel Four website, I’ve reproduced it here with some tips of my own.


1-2 tbsp icing sugar
1-2 tbsp cornflour
A little vegetable oil for oiling the tin and knife
25g gelatine powder (about 2 sachets, but check the packet)
500g granulated sugar
3 flavoured teabags of your choice
2 egg whites

1. In a 20cm x 20cm cake tin line it with some cling film or baking parchment.

2. Rub the cake tin with a few drops of vegetable oil sift some icing sugar and cornflour into the tin.

3. Pour 125ml of nearly boiling water into a bowl and sprinkle the gelatine on top. Stir until all of the gelatine has dissolved.

4. Put the sugar into a medium-sized saucepan with 250ml of water. Warm over a low heat, stirring until all of the sugar has dissolved, then place a sugar thermometer in the pan and raise the heat, allowing the mixture to boil fiercely without stirring until the thermometer reads 122°C. Place the three teabags into the pan, this will help to infuse the tea into the syrup solution as it boils.

5. Pour the egg whites into the large bowl of a mixer and beat until stiff. With the mixer going at a low speed, slowly pour in the sugar mixture in a steady, gentle trickle. After you’ve added all of the syrup, leave the machine to carry on beating until the mixture turns really thick and bulky but is still pourable – when you lift up the beater, it should leave a ribbon trail of the mixture on the surface which takes a few seconds to sink back down into the mix. The mixture should have doubled in size at this point, whip the egg whites into the mixture.

6. Pour the marshmallow into the prepared tin. Leave to set in a cool place (do not refrigerate) for an hour or two.

7. Dust a chopping board with the rest of the cornflour and icing sugar mixture. Coat a knife with a little oil. Carefully ease the marshmallow out of the tin onto the board, helping it out where necessary with the knife. Make sure all of the surfaces of the marshmallow are entirely dusted with the icing sugar mixture. Cut the marshmallows into squares, oiling and dusting the knife as needed. Store in an airtight tin lined with baking parchment.

I can’t recommend these highly enough. I’ve always loved marshmallows and these tasted great, in fact I couldn’t stop eating them once they’d set. I covered them in some red edible glitter just to make them look that little bit prettier. The only thing that I was apprehensive about was the gelatine.

I know that most shop bought marshmallows taste of nothing at all and they contain gelatine. To be honest I’m not sure I’ll buy them anymore rather than making my own. I’m not sure why I’m so squeamish about gelatine especially when packet ones contain it anyway.

I think the next time I make these I’m gonna give veg gel a go and see what happens. It says on the box you can’t acidic liquids when using it, so no fruit marshmallows. Next time it’ll be peppermint.

Also you might notice the appearance of my black cake stand again, soon it’ll be in my shop for purchase – don’t worry I’ll clean it!

11 thoughts on “Raspberry Marshmallows

  1. April says:

    Oh yummy! I have to make these. Is there some pasterized egg powder or something similiar I could use in place of the egg whites you think?

  2. Victoria says:

    April, I dont really know enough about egg replacement powder to answer your question properly. However you need just the egg white and it needs to be whipped. I think the point of the egg white is to ensure it doesn’t set too solidly and adds in additional air.

    If your worried about the eggs being raw the hot sugar will cook them because it really is quite hot still when you whip it!

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