Easy Marshmallow Recipe feat. Happy Mallow
Easy Marshmallow Recipe feat. Happy Mallow is a medium British recipe that serves 12. 120 calories per serving. Recipe by CupcakeJemma on YouTube.
Prep: 19 min | Cook: 4 hrs 25 min | Total: 4 hrs 59 min
Cost: $3.85 total, $0.32 per serving
Ingredients
- 24 g Powdered Gelatin (Bloom in water; use unflavored powdered gelatin)
- 60 ml Water (For blooming gelatin)
- 140 g Liquid Glucose (Half a cup; sold in tubes in the baking section)
- 150 g Caster Sugar (Fine‑grained sugar for syrup)
- 120 ml Water (For sugar syrup)
- 2 tsp Vanilla Extract (Pure vanilla extract for flavor)
- 1 cup Cornstarch (For dusting the finished marshmallows)
- 1 cup Icing Sugar (For dusting the finished marshmallows)
- 1 tsp Flavorless Oil (For greasing the tin; use a neutral oil such as vegetable oil)
- 1 sheet Cling Film (To line the 8×8 tin)
Instructions
Bloom the Gelatin
Combine 24 g powdered gelatin with ¼ cup (60 ml) water in a small bowl, whisk briefly and let sit for at least 5 minutes until it becomes a grainy jelly.
Time: PT5M
Melt the Gelatin
Place the bloomed gelatin in a microwave‑safe bowl and heat on high for about 30 seconds, then stir until fully liquid.
Time: PT1M
Prepare the Sugar Syrup
In a deep saucepan combine ¾ cup (150 g) caster sugar, ½ cup (120 ml) water and half of the liquid glucose (≈70 g). Heat over medium heat, stirring until sugar dissolves, then attach the candy thermometer.
Time: PT10M
Heat Syrup to Target Temperature
Continue heating the syrup until the thermometer reads between 112 °C and 115 °C (233‑239 °F).
Time: PT5M
Temperature: 112-115°C
Start Mixer on Low
While the syrup is heating, set the hand mixer with the whisk attachment to the lowest speed.
Time: PT1M
Combine Gelatin and First Half of Glucose
Pour the melted gelatin into the mixing bowl, add the remaining half of the liquid glucose, and whisk on low for about 1 minute until smooth.
Time: PT1M
Add Hot Syrup to Mixer
When the syrup reaches the target temperature, slowly drizzle it into the mixing bowl while the mixer runs on low.
Time: PT2M
Whisk on Medium‑High
Increase the mixer speed to medium‑high and whisk for 5 minutes. The mixture will become opaque and increase in volume.
Time: PT5M
Whisk on High Speed
Turn the mixer to the highest speed and continue whisking for another 5 minutes until the marshmallow mass is thick, glossy and holds stiff peaks.
Time: PT5M
Add Vanilla
Add 2 tsp vanilla extract and whisk on high for an additional 2 minutes until fully incorporated.
Time: PT2M
Transfer to Prepared Tin
Line an 8×8‑inch tin with cling film, grease lightly with flavorless oil, then quickly pour the marshmallow mixture into the tin and smooth the top with a greased spatula.
Time: PT2M
Dust the Surface
Mix equal parts cornstarch and icing sugar (about 1 cup each) and generously dust the top of the marshmallow slab.
Time: PT2M
Set at Room Temperature
Leave the tin uncovered at room temperature for at least 4 hours (or overnight) until the marshmallows are firm to the touch.
Time: PT4H
Unmold and Cut
Remove the cling film, place the slab on a dusted surface, and cut into squares using a sharp knife that has been dipped in hot water and dried.
Time: PT5M
Final Toss in Dusting Mix
Toss each marshmallow piece in the remaining cornstarch‑icing‑sugar mixture to coat all sides, then shake off excess.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 1 g
- Carbohydrates
- 28 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Egg‑free, Gluten‑free, Vegetarian (contains gelatin)
Allergens: Gelatin (animal source)
Ingredient Substitutions
- Instead of Powdered Gelatin: Leaf gelatin (same weight), Agar‑agar (different texture, use 1 g per 10 g gelatin)
- Instead of Liquid Glucose: Corn syrup, Golden syrup
- Instead of Caster Sugar: Granulated sugar (same amount, may need longer dissolve)
- Instead of Vanilla Extract: Vanilla bean paste, Almond extract (use half amount)
- Instead of Cornstarch: Potato starch
- Instead of Icing Sugar: Powdered sugar
- Instead of Flavorless Oil: Cooking spray
Equipment Needed
- Saucepan (deep)
- Candy Thermometer
- Hand Mixer with Whisk Attachment
- Spatula
- 8×8‑inch (20×20 cm) Tin
- Microwave
- Sharp Knife (heated in hot water) (optional)
- Mixing Bowl
- Measuring Cups and Spoons
- Greasing Brush (optional)
Critical Steps — Do Not Skip
- Blooming the gelatin for at least 5 minutes
- Calibrating and reaching the exact syrup temperature (112‑115 °C)
- Whisking to the opaque, fluffy stage
- Allowing the marshmallows to set undisturbed for a minimum of 4 hours
Chef Tips from the Video
- Use pure vanilla extract for the best flavor; a vanilla bean pod can be split and the seeds added instead.
- Grease the tin lightly with oil and then line with cling film – this makes unmolding effortless.
- A hot, wet knife gives clean cuts; dip the blade in hot water between cuts and wipe dry.
Troubleshooting
Syrup temperature too high (above 115 °C)
The marshmallows will become rubbery. Discard the batch and start over, ensuring the thermometer is calibrated.
Marshmallow mixture stays grainy and never becomes fluffy
Continue whisking on high for a few more minutes; if it still won’t smooth, the syrup may not have reached the correct temperature.
Marshmallows are too sticky after setting
Dust generously with additional cornstarch‑icing‑sugar mix and store in an airtight container with a paper towel to absorb moisture.
Marshmallows don’t set after 4 hours
Check that the syrup reached the correct temperature and that the gelatin was fully dissolved. If not, gently re‑heat the mixture with a little extra liquid glucose and whisk again.
Storage
Refrigerator: Store in an airtight container for up to 1 week; keep dusting mixture separate.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag for up to 2 months.
Room temperature: At room temperature, keep in a sealed container for up to 2 days.
Make-Ahead Tips
- Marshmallows can be made up to 2 days ahead; keep dusting powder separate and re‑toss before serving.
- For flavored variations, add fruit juice or zest to the gelatin bloom before mixing.
Frequently Asked Questions
What is the cultural significance and history of vanilla marshmallows in British confectionery?
Marshmallows originated from the ancient Egyptian use of the mallow plant, but the modern British version developed in the 19th century when gelatin replaced the plant extract. Vanilla‑flavoured marshmallows have become a classic sweet treat enjoyed at fairs, parties, and as a nostalgic snack.
What are the traditional regional variations of marshmallows in British cuisine?
In the UK, traditional marshmallows are often plain or vanilla‑flavoured. Regional twists include adding rosewater in Yorkshire, whisky in Scotland, or lemon zest in coastal towns. Each variation reflects local flavour preferences.
How is vanilla marshmallow traditionally served in British tea time culture?
Vanilla marshmallows are commonly served alongside tea, either on a platter with other sweets or floated in hot chocolate for a luxurious treat. They are also used to top desserts like strawberry shortcake or baked Alaska.
What occasions or celebrations are vanilla marshmallows associated with in British culture?
Marshmallows are popular at birthday parties, Christmas markets, and summer fairs. They are also a favourite treat for children’s birthday celebrations and are often given as homemade gifts during holidays.
What makes vanilla marshmallows special or unique in British confectionery?
The use of gelatin gives a firm yet airy texture that lasts longer than egg‑based recipes. Adding pure vanilla extract provides a clean, aromatic flavour that sets them apart from generic sugary sweets.
What are the most common mistakes to avoid when making vanilla marshmallows at home?
Common errors include overheating the sugar syrup, which creates a gummy texture, under‑whisking the mixture so it stays grainy, and not greasing the tin properly, making unmolding difficult. Following the exact temperature range and whisking times prevents these issues.
Why does this vanilla marshmallow recipe use a candy thermometer instead of guessing the temperature?
The syrup must reach 112‑115 °C to achieve the right sugar concentration for a stable foam. Without a thermometer, the syrup can easily exceed this range, resulting in chewy, rubbery marshmallows.
Can I make the vanilla marshmallows ahead of time and how should I store them?
Yes, you can make them a day or two ahead. Keep the finished marshmallows in an airtight container at room temperature and store the dusting powder separately. For longer storage, freeze them in a single layer and re‑toss in dusting mix before serving.
What texture and appearance should I look for when the vanilla marshmallow mixture is ready?
The mixture should be thick, glossy, and opaque, having roughly doubled in volume. When lifted with the whisk, it should form stiff peaks that hold shape without dripping rapidly.
How do I know when the vanilla marshmallows are done cooking and ready to set?
When the whisked mixture becomes opaque, fluffy, and holds stiff peaks, and the syrup has reached 112‑115 °C, the marshmallows are ready to be poured into the tin and set.
What does the YouTube channel CupcakeJemma specialize in?
The YouTube channel CupcakeJemma, hosted by Gemma, specializes in fun, approachable baking tutorials, cake decorating, and sweet treat recipes that are suitable for home bakers of all skill levels.
How does the YouTube channel CupcakeJemma's approach to British baking differ from other baking channels?
CupcakeJemma focuses on clear, step‑by‑step explanations with a friendly tone, often incorporating practical tips for home kitchens and emphasizing visual results. Unlike some channels that use professional equipment, Gemma demonstrates how to achieve professional‑looking results with everyday tools.
Last updated: August 20, 2026
