Cegin S4C

  • Lisa Fearn

    calendar Monday, 21 February 2022

  • Marshmallows


    • 250 ml Water
    • 30g powdered gelatine or 5 sheets gelatine
    • 300g caster sugar
    • 100ml liquid glucose
    • 2 egg whites
    • pinch of salt
    • 2 drops of flavouring


    1. Pour 100ml water into a bowl and allow the gelatine so soak for a few minutes.
    2. Add a further 150 ml water into a saucepan with 100g of liquid gelatine and the 300g caster sugar. Bring to the boil and continue to boil until the temperature of the mixture reaches 120C.
    3. Whisking the egg whites with an electric mixer to form soft peaks.
    4. Gradually and carefully pour in the hot sugar mixture. Be careful, as it's very hot.
    5. Add the gelatine and mix thoroughly Keep whisking until the mixture cools, should be thick and glossy.
    6. Place the mixture into a piping bag and pipe neatly into an oiled tray or ice cube tray. Allow to set for an hour and then turn out onto a tray covered with icing sugar.

    Recipe by Lisa Fearn, originally featured on Prynhawn Da.

    Instagram: @lisafearncooks

    Twitter: @lisaannefearn

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