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  • Makes 24
  • Easy
  • 15 minutes
  • 20 minutes


  • 170 ml cold water
  • 750 ml sugar
  • 335 ml glucose
  • 45 ml gelatine
  • 250 ml boiling water
  • 7 ml vanilla extract
  • Red food colouring
  • 500 ml icing sugar
  • 85 ml cornflour

Cooking Instructions

For our simple slideshow on how to make French fruit flan, click the link: Marshmallows slideshow.

Bring the cold water, sugar and glucose to the boil. Remove from the stove when the mixture reaches the soft ball stage (about 15 minutes).

In a steady stream, pour the sugar syrup into the gelatine, mixing continuously on a low speed.

Add the vanilla extract and colouring. Beat until the mixture is light, thick and fluffy (about 12 minutes).

Grease and line a 20cm square tin then pour in the mixture. Allow the mixture to chill while sifting together the icing sugar and cornflour.

Unmould the marshmallow over a powdered icing sugar and cornflour surface. Cut into shapes using cookie-cutters, coating each piece lightly with the sifted mixture.

Cook’s tip: The soft ball stage is reached when the sugar reaches 150ºC on a sugar thermometer or when the mixture forms a soft, gooey ball when dropped into cold water. Keep iced water in a saucer on the side and test by adding a teaspoon of the sugar mixture to the water.

TASTE’s take:

Dreamy, home-made, soft and squishy…

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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