Soft & Fluffy Marshmallow Recipe

Whether you're making classic white marshmallows, delicate pastels, or lively rainbow shades - these marshmallows are guaranteed to satisfy your sweet tooth.

• 100ml of water or fruit purée
• 160g glucose
• 240g caster sugar
• 20g gelatine leaves
• Colour Mill Aqua Blend

Dusting Mixture:

• 100g corn flour
• 100g icing sugar or snow sugar

1. Warm/boil your water (or fruit purée), glucose, sugar & Colour Mill Aqua Blend in a saucepan. Optional: If you would like to add some flavouring such as vanilla, add it during this step.
2. Bloom your gelatine by placing in ice cold water for a few minutes or until gelatine has softened.
3. Place gelatine in stand mixer and add in water mixture.
4. Start by whisking on a slow speed followed by increasing your mixer to high speed for 5-6 minutes.
5. Pipe on tray and let set for a few hours or over night.
6. Dust and store in airtight container.

Skewer them on sticks, toast them over an open fire, sandwich 'em between biscuits and chocolate for a classic s'mores experience or float them atop a steaming cup of hot chocolate for an infusion of sugary goodness.

Feel free to experiment and get creative with your marshmallows! Dust them with powdered sugar, sprinkle them with edible glitter, or dip them in melted chocolate for an extra indulgent twist.