• 1/2 cup cornflour
  • 1/2 cup icing sugar
  • 1 cup water
  • 1/3 cup liquid glucose
  • 1 cup sugar
  • 20g powdered gelatine
  • 2 teaspoons vanilla extract
  • 4 Henergy cage free egg whites


  1. Line a roasting dish with baking paper. Sift over an even layer of combined cornflour and icing sugar.
  2. Pour all but about 2 tablespoons of the water into a small saucepan along with the liquid glucose and sugar.
  3. Gently bring to the boil, stirring to dissolve the sugar.
  4. Once the liquid starts to boil stop stirring.
  5. Boil until the syrup reaches 118 C on a candy thermometer, a soft ball stage. To test this drop a small amount of syrup into a saucer of cold water, as it cools it should form a soft ball.
  6. While the syrup is boiling sprinkle the gelatine over the remaining water. Sit the cup inside a bowl of water that is boiling hot (not still on the heat), set aside for 5 minutes until the gelatine has dissolved.
  7. As the syrup is near hot enough start to beat the egg whites in an electric mixer until the are frothy.
  8. Once the syrup reaches the right stage then increase the mixer speed to high and gradually pour the syrup along with the gelatine and vanilla into the mixer.
  9. Continue to mix for 5-7 minutes until the mixture cools.
  10. Spread the marshmallow over the baking paper and set aside for 8 hours at room temperature to set.
  11. Sift some of the cornflour icing sugar mixture over the surface of the set marshmallow and cut into chunks with kitchen scissors or a sharp knife.
  12. Store in an airtight container for up to one week.

Serving Suggestions

  1. Create flavoured marshmallows by using dried fruit powders or cocoa.