Nana’s Marshmallows

I am lucky to have a mum that loves my girls as much as I do. As beautiful as it is to see the close bond between the girls and their nanna it’s somewhat less beautiful to see my girls get away with absolute murder when in nanna’s care…

My mother has a sign that says ‘What happens at nanna’s, stays at nanna’s’.

3 ice creams before dinner? Only at nanna’s.

Pyjamas all day? Completely fine at nanna’s.

9pm bedtime? Why not? It’s nanna’s.

And this is the stuff I know about! Ignorance is bliss however so I’ll continue to turn a blind eye to kid spoiling as I know they’re getting as much love as sugar ❤

So this is my mother’s recipe for marshmallows and it’s delicious! Of you didn’t think you liked marshmallows you may well reconsider after these.

If you have a stand mixer definitely get it out for this one. If not you’ll need an electric whisk and the largest mixing bowl you have.

You’ll also need a 10″x 12″ baking tray or equivalent.


  • 300g white sugar
  • 350g golden syrup
  • 400ml water
  • Generous teaspoon vanilla extract or paste
  • 1/2 teaspoon salt
  • 3 packets powdered gelatine
  • 100g icing sugar

Empty all 3 packs of gelatine and 200ml water into the mixing bowl (or bowl of the stand mixer if using) and leave to sit while you make the syrup.

In a saucepan combine the sugar, 200ml water, golden syrup and salt. Heat gently until the sugar dissolves and then turn up the heat to bring the mixture to a constant boil.

If you have a sugar thermometer the syrup is ready at 115°C/240°F or softball stage.

If you haven’t got a thermometer to test if the syrup is ready, drop a bit of syrup into a jug of cold water- if it quickly sets into a soft ball it’s good to go!

Slowly pour the sugar mixture into the gelatine with the whisk on slow, taking care not to hit the beaters with the hot syrup.

When all the syrup is in, turn your whisk up to high and keep whisking for 12 -15 minutes or until the mixture has expanded to about x4 the size and is thick, fluffy and white.

Heavily dust the baking tray with icing sugar and transfer your marshmallow mixture into the tray and smooth out the top.

Leave to sit at room temperature for 8 hours or overnight to dry out before slicing into cubes to serve. Top tip: use a scissors as they are super sticky!


By bakingwithkidsandcath

Sharing our baking on Instagram @Baking_With_kids messy mum of 2 toddlers with easy recipes for screen-free fun 😀

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