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- 9 gelatine leaves, we used Costa Fine-Leaf
- 375 g granulated sugar
- 400 g golden syrup
- Vegetable oil, to grease
- Icing sugar, to dust and coat
- 1 Tbsp. vanilla bean paste
- Few drops rosewater or orange blossom extract, optional
- Pink food colouring gel or paste
To serve, optional
- Salted caramel sauce
- Chocolate, melted
- Chopped roasted hazelnuts
- Freeze-dried raspberries
- Step 1Use scissors to cut gelatine into small pieces and place in the bowl of a freestanding mixer fitted with a whisk attachment. Add 125ml (4 oz) cold water and leave to soak while you make the sugar syrup.
- Step 2Put sugar, golden syrup, a pinch of salt and 125ml (4 oz) water into a pan and heat over medium heat, stirring until the sugar dissolves. Turn up heat, carefully swirling the pan occasionally, until the mixture reaches 115°C on a sugar thermometer.
- Step 3Turn on the mixer to a low speed and gradually add the hot sugar syrup. Once it’s all incorporated, increase the speed to high and continue beating until mixture is very thick and white, about 10-12min.
- Step 4Meanwhile, grease and line a rough 20.5 x 30.5cm (8 x 12in) roasting tin with cling film (making sure some overhangs the edges to make removal easier). Grease the top of the cling film and dust with sifted icing sugar until covered.
- Step 5When the marshmallow mixture is ready, beat in the vanilla, rosewater or orange blossom extract (if using) and enough food colouring to get your desired shade. Scrape into the tin and level with a palette knife. Dust the top with more sifted icing sugar and allow to stand overnight at room temperature.
- Step 6Using the overhanging cling film, lift the marshmallow out of the tin and invert on to a chopping board. Cut (or snip) into bite-sized squares. Working a few at a time, toss the squares in a bowl of sifted icing sugar to coat.
- Step 7Serve as they are or, as we have, with salted caramel sauce, melted chocolate, chopped nuts and freeze-dried raspberries.
GET AHEAD Prepare to end of step 5 up to 2 weeks ahead. Once set, cover and store at room temperature in an airtight container. Complete recipe to serve.
Per serving:
- Calories: 69
- Protein: 1g
- Fat: 0g
- Sat fat: 0g
- Carbs: 17g
- Sugars: 17g
- Fibre: 0g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
