Monday, February 18, 2013

Grandma's Marshmallow Recipe

After sharing a photo of the above marshmallows in my 'With Love' post last week I was kindly asked if I would be sharing the recipe. Sharing is caring, so this one is just for you Miss Muggins.....

1 1/2 tbsp gelatine
5 tbsp cold water
1 1/2 cups sugar
7 tbsp hot water
Essence of your choice, vanilla, peppermint or strawberry are all delicious!
Food colouring of your choice (though nothing beats the look of white marshmallows with toasted coconut)
Coconut, toasted is the best

1. Into a bowl put gelatine and cold water - allow to stand.
2. Into a saucepan put sugar and hot water. Stir over fire (this shows how old the recipe is), or a stove top, until sugar is dissolved. Once sugar is dissolved, remove spoon and bring syrup to boiling point.
3. Pour syrup over gelatine and allow to stand for a few minutes.
4. Using an electric mixer, beat well until mixture is fairly stiff, adding essence and colouring. I usually beat for about 15 minutes.
5. Pour into a lightly greased lamington tin and place in fridge to set.
6. Once set, cut into squares (or use a shaped cookie cutter like I did) and toss in coconut.

I've been making marshmallows using this recipe for years now. They are my Dad's favourite and he gets a batch for every special occasion. Valentine's Day, Easter, Birthday, Father's Day, Christmas etc. So here are some handy hints I've learnt along the way.....

* Make sure that the sugar is completely dissolved before pouring it over the gelatine. If the sugar isn't completely dissolved your marshmallows will be grainy and may form a 'crust' on the surface.
* I know that 15 minutes is a long time to beat but it is essential for soft cloud-like marshmallows.

Pop over here to see more of my baking adventures.

Happy days to you!

Melinda x


  1. these look spectacular! thanks for sharing the recipe.

  2. They look yum! I think I've got all the ingredients in the cupboard so perhaps I'll give them a go this week!x

  3. MMMM yummy. Thankyou for sharing. It certainly pays to ask!


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