How to Make Flavoured Marshmallows

Flavouring marshmallows is a simple way to create distinctive flavours beyond traditional vanilla. Add your chosen flavour concentrate to your marshmallow mixture at the appropriate stage of your recipe, then mix thoroughly to distribute the flavour evenly.

What you'll need

✦ 30g powdered gelatine
✦ 250ml cold water, divided
✦ 400g caster sugar
✦ 100g liquid glucose
✦ 1-2 tsp chosen flavour concentrate
✦ ¼ tsp salt
✦ Icing sugar for dusting
✦ Stand mixer or electric mixer
✦ Saucepan
✦ Sugar thermometer
✦ 20×20cm baking tin and paper

A top-down view of a person's hands mixing marshmallows in a clear glass bowl with a spoon.

Step by step guide

Build

Bloom the gelatine in half the cold water. Combine the remaining water, sugar, glucose and salt, then heat to 115°C. Carefully pour the hot syrup into the bloomed gelatine and whip until thick, glossy and tripled in volume.

Flavour

During the final minute of whipping, add your chosen flavour concentrate. Continue mixing until the flavour is evenly distributed throughout the marshmallow mixture and the mixture is thick, glossy and ready to pour.

Finish

Pour the flavoured marshmallow into your prepared tin and smooth the surface. Leave to set at room temperature for at least 4 hours, preferably overnight. Dust with the icing sugar and cornflour mixture before cutting.

How much flavour concentrate should I use in marshmallows?

Start with 1–2 teaspoons of flavour concentrate per batch of marshmallow. Add the flavour during the final minute of whipping and mix thoroughly. Adjust the amount depending on the flavour intensity you're looking for.