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How to make your own marshmallows: family recipe

Toasting marshmallows around the campfire will never have tasted better thanks to this rose-flavoured recipe from chef Myles Lamberth, author of Surf Cafe Living

Posted: 30 July 2014
by Myles Lamberth

Marshmallows from Surf Cafe Living
Enjoy these homemade marshmallows while watching a film or save to toast around the campfire. Photo: Mike Searle
Surf Cafe Living by Jane and Myles Lamberth
Surf Cafe Living features recipes, crafts and lifestyle ideas, inspired by living by the sea.

What a great surprise you will get when you bite into your homemade marshmallows. There’s a certain quality and texture you get by making your own that outshines any shop-bought marshmallows. We love to use rose water instead of vanilla – it’s like a super-soft Turkish delight!

Bear in mind you will need a sugar thermometer to make this recipe.


455g (2½ cups) sugar

1 tablespoon golden syrup/honey

200ml (1 cup) water

2 large eggs, whites only

9 sheets gelatine (16g or 1/2oz), soaked in 140ml (½ cup) water

1 teaspoon vanilla or rose water syrup

For dusting

2 tablespoons icing sugar

2 tablespoons cornflour


Begin by placing the sugar, syrup and water in a heavy-based pan and bring to the boil.

Continue cooking until it reaches 127C/260F.

Watch out as this is VERY HOT, so no kids should come near this.

Meanwhile beat the egg whites until stiff peaks are formed.

Slowly add the gelatine into the hot sugar. Mix, but watch out as it can easily over boil. Transfer into a jug for easier pouring.

While still whisking the eggs, slowly drizzle the hot syrup into the bowl. The mixture will become shiny and start to thicken.

Add the rose extract and continue to whisk for a further 10 minutes or so until it holds its shape well.

Lightly oil a shallow baking tray, dust with the icing sugar and cornflour and pour in the whipped marshmallow mixture. Flatten it out with a wet palette knife and allow to set for an hour or two at room temperature.

Once set, turn out and cut into blocks. Re-dust with the icing sugar and cornflour mix.

Keep in the fridge, as these will dissolve slowly.

Sit down and enjoy with your favourite DVD and sweet liqueur, or gift-up with a bunch of roses.

Extract from Surf Cafe Living: Cooking, Entertaining and Living By The Sea by Jane and Myles Lamberth, £17.99, Orca Publishers. Available from

Jane and Myles run the award-winning Shells Cafe in County Sligo, Ireland, and are also authors of The Surf Cafe Cookbook


Try Myles' recipe for South African koeksister doughnut twists

Add a decorative touch to drinks with some easy to make edible flower ice cubes

The glamper's guide to family camping

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Posted: 12/03/2017 at 18:49

We all in the campsite burning the marshmallows, chatting or telling the story and eating the marshmallows. We all love this. Even we all pass over our teenage, we still enjoy a good time with marshmallows. But if you can make your own marshmallows at the home, this will add an extra flavor. It can light up any party. But doing a lot of party and outing can harm your study. You can take help from gradefixer. This is the best online education for the student. You will get all kinds of education helps from here. I wish when I was a student in college, there would have such an education center for my help. You should not miss this.

Posted: 19/03/2019 at 15:47

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