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This recipe is classed as intermediate

Rating 3.55 / 5 (381 votes)

Prep time:
25 min, plus at least 1 hr setting time
Cook time:
15 min
Makes just over 450g

James Martin suggests serving his delectably light fluffy marshmallows threaded onto skewers with juicy strawberries


1. Lightly oil a shallow baking tray, about 30 x 20cm and dust it with sieved icing sugar and cornflour.

2. Soak the gelatine in 140ml cold water.

3. Put the sugar, glucose and water into a heavy-based pan. Bring to the boil and continue cooking for about 12-15 minutes until the mixture reaches 127C on a sugar thermometer.

4. When the syrup is up to temperature, carefully slide in the softened gelatine sheets and their soaking water. The syrup will bubble up so take care not to burn yourself. Pour the syrup into a metal jug.

5. Whisk the egg whites until stiff, preferably with an electric whisk in a mixing bowl. Continue whisking while pouring in the hot syrup from the jug. The mixture will become shiny and start to thicken. Add the vanilla extract and continue whisking for about 5-10 minutes, until the mixture is stiff and thick enough to hold its shape on the whisk.

6. Spoon the mixture into the prepared tin and smooth with a wet palette knife if necessary.

7. Leave for at least 1 hour to set.

8. Dust the work surface with icing sugar and cornflour. Loosen the marshmallow around the sides of the tray with a palette knife, and then turn it out on to the dusted surface. Cut into squares and roll in the sugar and cornflour. Leave to dry a little on a wire rack.

9. To serve: carefully place the marshmallows onto skewers, alternating with hulled strawberries.

10. Store the marshmallows in an airtight container.


  • 9 sheets sheets leaf gelatine
  • 450 g sugar
  • 1 tbsp liquid glucose
  • 200 ml water
  • 2 large egg whites
  • 1 tsp vanilla extract
  • icing sugar
  • cornflour
  • strawberries, to serve

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Latest Comment


first 2-3 time I made these ther turned out great I added lemon extract to them took some on the sweetness off but the last time I made then I got marshmallow sauce it just did not set I did something wrong

'MarkD32126 'MarkD32126  Posted 22 Jun 2014 9:46 PM

Delicious. I made these for Christmas and they were gone in minutes. I'll never buy shop bought ones again. I'm going to make orange flavoured ones and half coat with chocolate for new year gifts. So easy to make!

Gerardinem Gerardinem  Posted 28 Dec 2013 4:15 PM

These are without doubt the most delicious marshmallows I have ever tasted! They do take a little effort but are well worth it. I have now been making these for several years & give them as Christmas gifts every year, everyone I have made them for has loved them & can't believe how light they are. Once you've made them you won't buy any again!

Kerry19 Kerry19  Posted 16 Dec 2013 10:58 PM

You have to perservere with the mix and keep whisking - it will thicken up if you whisk for long enough! Also, I pipe mine into cute little shapes on to to a floured/sugared tray. Easier to move, look prettier and set quicker Smile

DeniseT81729 DeniseT81729 Posted 08 Oct 2012 4:35 PM

These are the best ever, as they are light, fluffy and tasty. Will definitley be making them more often!

TomK2426 TomK2426 Posted 12 Jul 2012 6:03 PM

I tried this recipe the other day, followed the instructions to the letter. They were a complete sucess and will be making it again.

SheonaW85402 SheonaW85402 Posted 17 Feb 2012 11:17 AM

Had to do this recipe twice as the first one failed, think it was because the syrup was not hot enough so I would leave the syrup on the heat before you pour it into the eggs. It is best to watch the video as this shows exactly how JM carried this our. second one looks good, not tasted it yet but the expectation of good marshmallows is there.

SandyH41067 SandyH41067 Posted 09 Dec 2011 12:24 PM

Oh boy - these taste deeeeelicious! I didn't have any liquid glucose so I used golden syrup and they came out really good. I'm taking them round my brothers house later - his kids will love them Smile

ChantalS2289 ChantalS2289 Posted 12 Jun 2010 10:50 AM

Hi. I have powdered gelatine. How do I equate the sheets to the powder please.
Thanks from New Zealand.

DianeS63465 DianeS63465 Posted 11 Mar 2010 7:30 PM

Made this but added layer of raspberries (as in Sweet Baby James) as part of a selection of 'finger' desserts for my daughters birthday cocktail party and it went down an absolute storm.

Angilala Angilala Posted 04 Mar 2010 5:42 AM

Although a bit of a fiddle, great for those cold days when you are bored of cakes! So you need a sugar thermometer, well get one, as once you have made this marshmallow you will keep doing it, extremely more-ish thanks James!

fionadavid fionadavid Posted 16 Jan 2010 8:04 PM

should have mentioned - it keeps a couple of weeks in an air-tight tin

sunshine-supernova sunshine-supernova Posted 16 Dec 2009 11:14 AM

Second time making this recipe - and just as good as the first. This time, I substituted vanilla for 10ml of rosewater. I also made it in a smaller tin so it was thicker when cut into chunks.

Not like shop bought marshmallows - these don't stick to your teeth and you feel like you are eating clouds ! It sound a bit daunting - but is very easy to do.

sunshine-supernova sunshine-supernova Posted 16 Dec 2009 11:13 AM

Dara ElaineO14243 Dara ElaineO14243 Posted 16 Aug 2009 2:49 PM


Anonymous Anonymous Posted 27 Jun 2009 10:47 AM

First time ever making marshmallows and my husband and I made these last night and they turned out fantastic in every way! Great taste, great texture and shape! Thank you so much, James, for clear

LaurenM8255 LaurenM8255 Posted 09 Apr 2009 7:00 AM

Wow this works exceptionally well! Have never worked with gelatine before but surprised myself, Thanks James this is so more-ish! You've got to try it!!

fionadavid fionadavid Posted 31 Aug 2008 6:03 PM