Put the gelatine into the bowl of a freestanding mixer fitted with a whisk attachment (see GH tip) and add 125ml (4fl oz) cold water. Leave to soak while you make the sugar syrup.
Step 2
Put the sugar, golden syrup, a pinch of salt and 125ml (4fl oz) water into a medium pan and heat over medium heat, stirring, until the sugar dissolves. Turn up the heat and bubble, carefully swirling the pan occasionally, until the mixture reaches 240°F (or 115°C) on a sugar thermometer.
Step 3
Turn on the freestanding mixer to a low speed and gradually add the hot sugar syrup. Turn up the mixer to high and continue beating until the mixture is very thick and white about 10-12min (set a timer to make sure the mixture is thick enough).
Step 4
Meanwhile, generously dust a rough 20.5cm x 30.5cm (8in x 12in) non-metallic serving dish with sifted icing sugar.
Step 5
When the marshmallow mixture is ready, beat in the vanilla and (if using) enough pink/red food colouring to get your desired shade. Scrape into the dish and gently level. Dust the top with more sifted icing sugar and allow to stand overnight at room temperature.
Step 6
Put some icing sugar into a medium bowl, ready for dusting the marshmallows. Slice round the edges of the dish to release the marshmallow on to a board (you might need to peel it out). Cut (or snip) into 2.5cm (1in) squares. Working a few at a time, toss the squares into the icing sugar bowl to coat and transfer to a container or bags. Complete until all marshmallows are dusted.
Step 7
To store:
Make up to a month ahead. Either slice, dust in icing sugar and store in an airtight container at room temperature or store unsliced in the serving dish (covered in clingfilm). To gift, slice and dust with icing sugar (if needed), then bag or box.
GH Tip
If you don't have a freestanding mixer, then make the marshmallows in a very large heatproof bowl using a handheld electric whisk. Whisk soaked gelatine and hot sugar mixture until very thicken and the mixture holds its shape - about 13min (set a timer so that you don't underwhisk). Complete recipe.
Per Serving:
Calories: 39
Total carbs: 10 g
Sugars: 10 g
64 homemade Christmas gifts to make for 2026, from biscuits to boozy liqueurs
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
