Homemade Marshmallows

These moreish homemade marshmallows are simple to make and taste so much better than store-bought varieties. With a soft, fluffy texture and pronounced vanilla flavour, you’ll be forgiven for thinking you’re nibbling on a bit of cloud!


Serves 24

Preparation Time

Cook time

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  • 330g caster sugar
  • 2/3 cup water
  • 6 gelatin leaves, softened in water
  • 2 large free range egg whites
  • 1 tsp vanilla extract
  • ½ cup corn flour, sifted


Grease a Le Creuset 23cm Heritage Square Dish with a little bit of sunflower oil and then line the dish with greaseproof paper.

Dissolve the sugar and water in a round casserole dish over medium heat. Turn off the heat and add the gelatin leaves, stirring in quickly until dissolved.

Beat the egg whites for about 3 minutes, until soft peaks form.

With the mixer running drizzle the hot sugar mixture down the side of the bowl into the egg whites.

Add the vanilla and beat for about 7 minutes until the mixture has cooled down and tripled in volume.

Spread the mixture into the dish and leave to set at room temperature for about 2-3 hours.

Lift or turn out and using a sharp knife cut into squares. Toss the squares in sifted corn flour.