This easy and delicious recipe for James Martin’s homemade marshmallows is the perfect treat for any occasion. Light, fluffy, and paired with a rich chocolate sauce, it’s a simple yet indulgent dessert. You can easily customize the flavor or sauce to suit your tastes, making it a versatile favorite!
Ingredients Needed
- 900g (4 1/2 cups) granulated sugar
- 2 tbsp liquid glucose
- 400ml (1 2/3 cups) water
- 4 large egg whites
- 18 sheets of gelatine, soaked for 5 minutes in cold water
- 1 tsp vanilla extract
- Vegetable oil, for greasing
- 6 tbsp icing sugar (powdered sugar)
- 6 tbsp cornflour (cornstarch)
For the Chocolate Sauce:
- 75g (1/3 cup) caster sugar (superfine sugar)
- 200g (7 oz) dark chocolate
- 100ml (1/2 cup) double cream (heavy cream)
- 25g (1 oz) butter
- 50ml (1/4 cup) water
How To Make Marshmallow
- Prepare the Marshmallow Base: Place the sugar, liquid glucose, and water into a pan. Bring to the boil and heat until the temperature reaches 116°C (240°F).
- Whisk the Egg Whites: While the sugar mixture is heating, whisk the egg whites in a separate bowl until stiff peaks form.
- Soak and Add the Gelatine: Squeeze the water out of the soaked gelatine sheets and whisk them into the hot sugar mixture.
- Fold in the Egg Whites: Remove the sugar mixture from the heat and gently fold in the stiff egg whites, followed by the vanilla extract.
- Prepare the Tin: Line a 20cm x 20cm (8″ x 8″) square tin with cling film (plastic wrap), allowing the edges to hang over the sides. Grease the cling film with vegetable oil and dust the base with icing sugar and cornflour.
- Set the Marshmallows: Spoon the marshmallow mixture into the prepared tin, smooth it out, and leave to set for 1 hour.
- Make the Chocolate Sauce: To prepare the sauce, combine the caster sugar, dark chocolate, double cream, butter, and water in a pan. Heat gently while whisking until smooth and well combined.
- Serve: Once the marshmallow has been set, remove it from the tin using the overlapping cling film. Peel off the cling film and cut the marshmallow into pieces. Serve with the chocolate sauce.
Recipe Tips
- Use a candy thermometer: To get the perfect marshmallow texture, ensure the sugar mixture reaches exactly 116°C (240°F). This will help the marshmallows set correctly.
- Whisk egg whites properly: Make sure the egg whites are whipped to stiff peaks. This will give the marshmallows their fluffy texture.
- Grease and dust the tin well: Use oil to grease the cling film and dust the tin with icing sugar and cornflour. This will prevent the marshmallows from sticking.
- Let the mixture set fully: Don’t rush the setting time. Allow the marshmallow mixture to set for at least 1 hour to ensure it’s firm enough to cut.
How To Store Leftovers?
- Refrigerate: Let the marshmallows cool completely to room temperature before storing. Place them in an airtight container and refrigerate for up to 1 week.
- Freeze: You can freeze the marshmallows by placing them in an airtight container or freezer bag. They will keep for up to 3 months. To serve, thaw at room temperature for about 1-2 hours before serving.
Nutrition Facts
Serving Size: 1 marshmallow
- Calories: 56
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 18mg
- Potassium: Not listed
- Total Carbohydrate: 14g
- Dietary Fiber: 0g
- Sugars: 13g
- Protein: 0g
Try More James Martin Recipes:
- James Martin Beef Wellington
- James Martin Venison Casserole
- James Martin Sherry Trifle
- James Martin Sweet And Sour Chicken
James Martin Marshmallow
Description
This easy and delicious recipe for James Martin’s homemade marshmallows is the perfect treat for any occasion. Light, fluffy, and paired with a rich chocolate sauce, it’s a simple yet indulgent dessert. You can easily customize the flavor or sauce to suit your tastes, making it a versatile favorite!
Ingredients
For the Chocolate Sauce:
Instructions
- Prepare the Marshmallow Base: Place the sugar, liquid glucose, and water into a pan. Bring to the boil and heat until the temperature reaches 116°C (240°F).
- Whisk the Egg Whites: While the sugar mixture is heating, whisk the egg whites in a separate bowl until stiff peaks form.
- Soak and Add the Gelatine: Squeeze the water out of the soaked gelatine sheets and whisk them into the hot sugar mixture.
- Fold in the Egg Whites: Remove the sugar mixture from the heat and gently fold in the stiff egg whites, followed by the vanilla extract.
- Prepare the Tin: Line a 20cm x 20cm (8″ x 8″) square tin with cling film (plastic wrap), allowing the edges to hang over the sides. Grease the cling film with vegetable oil and dust the base with icing sugar and cornflour.
- Set the Marshmallows: Spoon the marshmallow mixture into the prepared tin, smooth it out, and leave to set for 1 hour.
- Make the Chocolate Sauce: To prepare the sauce, combine the caster sugar, dark chocolate, double cream, butter, and water in a pan. Heat gently while whisking until smooth and well combined.
- Serve: Once the marshmallow has been set, remove it from the tin using the overlapping cling film. Peel off the cling film and cut the marshmallow into pieces. Serve with the chocolate sauce.
Notes
- Use a candy thermometer: To get the perfect marshmallow texture, ensure the sugar mixture reaches exactly 116°C (240°F). This will help the marshmallows set correctly.
- Whisk egg whites properly: Make sure the egg whites are whipped to stiff peaks. This will give the marshmallows their fluffy texture.
- Grease and dust the tin well: Use oil to grease the cling film and dust the tin with icing sugar and cornflour. This will prevent the marshmallows from sticking.
- Let the mixture set fully: Don’t rush the setting time. Allow the marshmallow mixture to set for at least 1 hour to ensure it’s firm enough to cut.
James Martin Marshmallow