Marshmallows recipe

A recipe – blood orange and raspberries marshmallows

Fluffy…soft… squidgy.. I only discovered marshmallows quite late in life, once I moved to the UK.

I hated them initially, as the plasticky, gosh knows what is inside shop bought ones. In my view they are not really that nice at all.

Yet once I tried the real thing, home made, I was hooked. I thus decided I had to try and make them myself. Sounded pretty simple at first…

Marshmallows recipe

Not really. I failed a few times, until one day I met the wonderful Sam Bompas of Bompas & Parr fame and we talked jelly and marshmallows.

He told me he would pass on a recipe which was fool proof… Needless to say, it was. I made a bunch of seriously pillowy, soft, delicious ‘mallows and I have not stopped since.

I began experimenting with flavours, yet without wanting to risk too much for fear of failing, I still feel there’s much to experiment left. And what about savoury? And what about vegan?

I digress. Let’s stick with what we know – below I share the recipe with a couple of minor twists: I changed the type of sugar in the original recipe just because I love golden sugar as opposed to white.

Below my version with blood orange and raspberries marshmallows. Let me know if you try it out!



  • 80gr freshly squeezed blood orange juice
  • 40gr water
  • 21gr powder gelatine (Dr Oetker)
  • 40gr liquid glucose
  • 400gr white caster sugar
  • 50gr golden caster sugar
  • 60gr water
  • Icing sugar
  • Cornflour
  • A little vegetable oil (flavourless)
  • 1/2 tub freeze dried raspberries

Equipment needed

  • A stand mixer
  • A sugar thermomether
  • A marshmallow pan (mine is from Chicago Metallic, collapsible)

In the stand mixer with the whisk attachment, pour the orange juice and 40gr of water and sprinkle the gelatine over, let it rest (“bloom”) for about 10 minutes. Add a few drops of colour if you like but it’s optional. The marshmallows will never have more than a pastel tone anyway.

Prepare the pouring tray by coating the inside with a thin layer of the flavourless oil, making sure the whole surface is covered.

While the blooming is happening, in a medium size pan add the glucose, the sugars and the water, and bring up to high heat, 120 (soft ball). As soon as this temperature is reached, turn the mixer on at slow speed and slowly pour the hot liquid into the mixer. Turn to high speed and let it whisk for about 10 minutes, when it’s trebled in size and looks smooth.

Slow the speed down and add the raspberries. After a minute more, pour the mixture into the prepared tray. As you do this, it will start to harden up, so you have to work quite fast, using a spatula to get the last remaining mixture out of the mixer bowl.

Sift some icing sugar on the surface, cover with a thin paper and let it rest overnight.

The next day, the fun begins! Sift some icing sugar and a little cornflour into a small bowl; coat a long, sharp knife’s blade with some oil and start cutting the marshmallow into the desired shapes. Each piece will need to be rolled into the sugar powder before storing into an air tight container.

They will keep good for a week or so at least and will make brilliant gifts too.


Original recipe is here

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