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    Spiced Marshmallows

    Got a bit of a sweet tooth? We're sharing how to make our spiced marshmallows which are basically just big, fluffy clouds of heaven!

    "Marshmallows are right up there with the best treats that have absolutely zero nutritional value in terms of, you know, health. I mean, they’re basically just sugar. But who cares when they’re like big, fluffy clouds of sweetness and we need a bit of cheer during this dreary month?"

    Here's what you'll need...

    • 500g caster sugar
    • 4tbsp golden syrup
    • 24g powdered gelatine
    • 300ml + 100ml water
    • 50g icing sugar
    • ½ tsp ground cinnamon
    • ½ tsp ground ginger
    • ¼ tsp ground nutmeg
    • Vegetable oil for greasing

    Here's how it's done... Step 1

    Grease a 21cm square baking tin with some vegetable oil and then line with grease-proof paper before greasing the paper as well. Put 100ml of cold water into your mixer bowl and sprinkle the gelatine on top.

     

    Step 2

    Now put the sugar, syrup and 300ml water into a small saucepan and heat through until the sugar is melted. Increase the heat to bring the mixture to a boil until it reaches 115C (be careful as it might splatter which can be dangerous).

     

    Step 3

    Once the mix is close to reaching the required temperature start mixing the gelatine and water. It will turn quite thick and the whisking will help to break it up. The sugar should now have reached 115C. Take the pan off the heat and – with the mixer still whisking on a low speed – slowly pour the sugar mix along the side of the bowl into the gelatine.

     

    Step 4

    Once you’ve added all the sugar mix, turn up the speed and whisk until you see the mixture increasing in volume and turning white. Whisk for an additional 10 minutes until the mixture is really thick and has cooled down.

     

    Step 5

    Now add the ground spices and mix for another 2 minutes. Pour and scrape the mix into the prepared baking tin and smooth down. Leave to cool and set over night.

     

    Step 6

    The next day, take the whole block out of the tin and cut into 25 chunks. Roll each one in icing sugar and then serve.

     

     

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