I remember the first time I made homemade marshmallows. I was convinced it’d be a sticky disaster — and honestly, it kind of was. I ended up with sugar on the ceiling and a whisk glued to the countertop. But by the second round, something magical happened. The mixture turned from syrup to silk, and I felt like a wizard. A sugar-dusted, slightly frazzled wizard.
These marshmallows aren’t just fluffy — they’re feathery soft, like little vanilla clouds. And that chocolate sauce? Let’s just say if you don’t lick the spoon, I don’t trust you. This recipe is one of those that feels fancy, but it’s more about timing than skill. Plus, it’s James Martin’s, so you know it’s proper indulgence.
Why You’ll Love It
- Cloud-like texture that melts on the tongue — miles better than the bagged stuff.
- Customizable flavor — vanilla is classic, but add rosewater or peppermint if you’re feeling brave.
- Perfect for gifting — box them up for a homemade treat that feels luxury.
- Pairs beautifully with hot chocolate, s’mores, or sneaky fridge raids.
- That chocolate sauce… it deserves its own fan club.
- Surprisingly therapeutic — there’s something satisfying about slicing a wobbly slab into perfect squares.
Ingredients
For the marshmallows:
- 900g granulated sugar
- 2 tbsp liquid glucose
- 400ml water
- 4 large egg whites
- 18 gelatine sheets (soaked 5 mins in cold water)
- 1 tsp vanilla extract
- Vegetable oil (for greasing)
- 6 tbsp icing sugar
- 6 tbsp cornflour
For the chocolate sauce:
- 75g caster sugar
- 200g dark chocolate
- 100ml double cream
- 25g butter
- 50ml water
How to Make It
Start your syrup magic:
Pop the sugar, glucose, and water into a large saucepan. Bring to the boil and heat until it hits 116°C. A candy thermometer is your best mate here — don’t wing it unless you like chewy chaos.
Whip the whites:
While the sugar’s doing its thing, whisk the egg whites until stiff peaks form. You want cloud-like fluff, not soup.
Bring it all together:
Squeeze out the soaked gelatine and stir it into the hot syrup until melted. Slowly (and I mean slowly!) pour the syrup into the egg whites while mixing. Add the vanilla and keep going until it’s glossy and thick — like marshmallow lava.
Prep and pour:
Line a 20cm x 20cm tin with cling film and oil it lightly. Dust with icing sugar and cornflour. Pour in the marshmallow mixture, smooth it out, and let it set for at least an hour. Don’t touch it. Don’t poke it. I always poke it. Don’t.
Make the sauce:
Gently heat the chocolate sauce ingredients in a pan until everything’s melted and smooth. Try not to drink it straight from the saucepan. (No judgment if you do.)
Cut and coat:
Once the marshmallow is set, lift it out with the cling film, peel it off, and slice into squares. Dust each with the icing sugar/cornflour mix so they don’t stick to everything in sight.
Serve and swoon:
Pile your marshmallows on a plate, drizzle with warm chocolate sauce, and prepare to win hearts.
Common Mistakes and How to Dodge Them
Why is my marshmallow grainy?
You may have added the sugar syrup too fast or not heated it to the right temp. Slow and steady wins the fluff.
Why didn’t it set?
Double-check your gelatine count. Also, if you rushed the whip stage, the structure won’t hold.
My sauce went stiff — what now?
Reheat gently with a splash of cream or water. Don’t panic.
Cutting them is a mess!
Dust your knife with cornflour. And your hands. And maybe the counter.
Storage and Reheating
- Room Temp (Best): Store in an airtight tin for up to 2 weeks. Keep cool and dry — humidity is the enemy.
- Freezer: Freeze individual marshmallows with baking paper in between. They’ll keep for 3 months.
- To reheat: Don’t — just toast ‘em over fire or microwave in short bursts if you’re using them in hot drinks.
Frequently Asked Questions
Can I use powdered gelatine instead of sheets?
Yep! Use about 3 tsp of powdered gelatine per 6 sheets. Bloom it in cold water first.
Is liquid glucose really necessary?
For the right texture — absolutely. It stops the sugar from crystallizing.
Can I skip the chocolate sauce?
You can. But why would you? That sauce is everything.
Can I flavour these differently?
Of course! Try peppermint, lemon zest, or even rosewater. Just don’t go overboard — subtle is lovely.
Nutrition Facts (Per Serving)
- Calories: 30
- Fat: 0.5g
- Carbs: 7g
- Sugars: 5g
- Protein: 0.5g
- Sodium: trace
Try More James Martin Recipes:
James Martin Marshmallow
Description
Pillowy soft and delicately sweet, these James Martin marshmallows melt on your tongue and pair beautifully with hot chocolate or a drizzle of dark, glossy chocolate sauce — a homemade treat that feels both nostalgic and luxurious.
Ingredients
For Chocolate Sauce:
Instructions
- Heat sugar, glucose, and water to 116°C.
- Whip egg whites to stiff peaks.
- Add gelatine to hot syrup, pour into whites slowly while mixing. Add vanilla.
- Pour into greased, lined tin. Let set 1 hour.
- For sauce: heat all ingredients until smooth.
- Cut marshmallows, dust in icing sugar/cornflour, and serve with sauce.
Notes
- Always use a candy thermometer for accuracy.
- Don’t skimp on greasing your tin — it saves tears later.
- Syrup must go into whites slowly, or it deflates.
- A hot knife cuts the cleanest marshmallow squares.