Homemade Marshmallow

Pop Roc Parties Blog | Marshmallow and Star Wands | Twinkle Twinkle Little StarI think Marshmallow just has to be my absolute weakness, I just love the texture!

I have tried a lot of marshmallow and I have to admit this recipe is my favourite it has such a depth of flavour, I think it is the honey!

My brother is a Bee Keeper so I always use his Manuka blend

Pop Roc Parties Blog | Cocos Twinkle Twinkle Little Star Party Star MarshmallowsI made this marshmallow for Coco’s Twinkle Twinkle Little Star Party

Pop Roc Parties Blog |Twinkle Twinkle Little Star Party Marshmallows

For Coco’s Twinkle Twinkle Little Star Party I cut the marshmallow into star shapes with a mini star cookie cutter

(We have a range of cookie cutters for hire)

Chocolate Marshmallows

Yesterday I made the chocolate version which is amazing!

Pop Roc Parties Blog | Chocolate Marshmallow Flatlay

Homemade marshmallow is the ultimate!


Yields 234 pieces

  • 1.5 oz/40 g gelatin
  • 8 oz/230 g water, cold, for hydration
  • 24 oz/680 g sugar
  • 12 oz/340 g glucose syrup
  • 4 oz/110 g honey
  • 4 oz/110 invert sugar
  • 6 oz/170 g water
  • 1 oz/20 g vanilla extract
  • 1:1 confectioner’s sugar/cornstarch blend, as needed
  1. Stir the gelatin into the cold water to hydrate.
  2. Combine the sugar, glucose syrup, honey, invert sugar, and water in a saucepan and cook to 122°C/252°F.
  3. Pour the cooked sugar into a 12-qt planetary mixer bowl and allow to cool to 100°C/212°F.
  4. While the syrup cools, melt the hydrated gelatin over a water bath.
  5. Mix the melted gelatin into the cooled sugar. Whip on high speed for 8 minutes, or until well aerated. Add the vanilla extract
  6. Spread into a half sheet pan lined with parchment paper and well oiled.
  7. Place a piece of oiled parchment paper on top of the marshmallow. Flatten the top by hand until smooth. Alternatively, marshmallows may be slabbed to 1/2” thickness for dipping in chocolate. Allow to set overnight.
  8. Dust with a sifted mixture of equal parts confectioners’ sugar and cornstarch. Cut on a guitar, suing the 22.5-mm cutter. Dust the pieces with the starch mixture, and sift vigorously in tamis to remove the excess starch.
  9. Note: When the marshmallow mixture is properly whipped, the specific gravity should be below 0.40.

Chocolate Marshmallows: Mix 90 g sifted cocoa powder into the marshmallow after full whipped. Add one-third cocoa powder to the starch mixture for cutting.

Coffee Marshmallows: Add 50 g coffee extract at the end of whipping.

Passion Fruit Marshmallows: Add 70 g passion fruit puree (reduced by one half) after fully whipping.

Cinnamon Marshmallows: Add 10 g ground cinnamon to the sugar while cooking.

Anise Marshmallows: Add 10 g ground anise while cooking the sugar. Add 30 g Pernod after fully whipping.

Various Flavored Marshmallows: Various manufactured flavors may be added at the end of whipping, either with or without accompanying colors.

Thank you to The Culinary Institute of America for letting me share this amazing recipe! – I use the Chocolates and Confections cookbook by Peter P. Greweling, 2010 edition (which is probably half the quantity) but the recipe above is from The Culinary Institute of America’s website

Chocolate Marshmallow in Cello BagThese make a fabulous gift packaged in our cello bags tied with string












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