Creative Marshmallow Recipes

Creative Marshmallow Recipes

During special occasions, it is a good idea to concoct innovative recipes to make eating time more festive. Two recipes that will please the whole family are: homemade marshmallows with chocolate sauce and BBQ marshmallows with raspberry sauce. Marshmallows, chocolates and raspberries are prime favorite treats so the desserts will be a stand out!

Recipe for Homemade Marshmallows with chocolate sauce

English: Marshmallows
English: Marshmallows (Photo credit: Wikipedia)

Equipment needed:  sugar thermometer and a clean bowl

Ingredients for marshmallow:

*450g/1lbs. of granulated sugar

*1 tbsp. of liquid glucose

*2 large egg whites

*9 sheets of gelatin already soaked in 140ml/4¾fl oz of water

*1 tbsp. of vanilla extract

*Few drops of veggie oil used for greasing

*5-6 tbsp. of icing sugar used for dusting

*5-6 tbsp. of cornflower used for dusting

Ingredients for the chocolate sauce:

*75g/2¾oz of caster sugar

*200g/7oz of roughly chopped dark chocolate

Preparation method:

  1. In a heavy- bottomed saucepan filled with 200ml/7fl oz of water, place the granulated sugar and glucose. Bring to a boil and cook over mid-high heat until the thermometer for sugar indicates a 127C/260F. If you are looking for exotic taste, you may use a culinary torch to give a nice smoky scent and make the preparation faster.
  2. Whisk in a bowl 2 egg whites until it forms into a peak. Carefully mix the soaked gelatin sheets and water with the hot sugar syrup very carefully. Stir through and then pour into a jug.
  3. Continue whisking the egg whites, then pour the sugar syrup onto the egg whites at the same time whisking until the whites are shiny.
  4. Add the vanilla extract and continue whisking for about 5-10 minutes; or thickened mixture until it can hold a shape after thorough whisking.
  5. Dust a shallow 30x20cm/12x8in baking tray lightly with cornflour and sugar; place the combination into the baking tray while smoothing the top using a moistened palette knife.
  6. Place in the fridge for at least one hour allowing it to set. Over the work surface, dust some more icing sugar and cornflour. Loosen the edge of the marshmallow, and then turn out onto the work surface. Slice into desired size, roll into the icing sugar and cornflour to coat totally
  7. Place the marshmallows carefully onto a skewer. Place on a heated griddle over a grill for 1 to 2 minutes until it is slightly charred and gooey.
  8. For the chocolate sauce: simmer sugar and 110ml/4fl oz water in a saucepan and bring to a simmer from 1 to 2 minutes allowing sugar to dissolve and then add the chocolate. Whisk until it is smooth and then remove from the heat. Place the marshmallow with the choco bowl on the side. Enjoy. 

    BBQ raspberry marshmallows with raspberry sauce

    Equipment needed: 6 wooden skewers soaked in water.

    Ingredients for the marshmallows:

    *450g/1lbs. of granulated sugar

    *1 tbsp. of liquid glucose

    *9 gelatine sheets soaked in 140ml/4¾fl oz water

    *2 egg whites

    *1 tsp. of vanilla extract

    *Vegetable oil, for greasing

    *125g/4½ oz of lightly crushed raspberries

    * 5-6 tbsp. of icing sugar

    * 5-6 tbsp. of corn flour

    Ingredients for the raspberry sauce

    * 250g/9oz raspberries

    * 2 tbsp. icing sugar


  1. Bring to a boil a mixture of granulated sugar, glucose and 200ml/7fl oz water inside a heavy-based saucepan until a sugar thermometer shows 127C/260F.
  2. Add soaked gelatine sheets and water into the hot sugar syrup. Stir and pour it into a jug.
  3. Whisk into firm peaks two egg whites into a grease-free bowl and continue to whisk then pour in the sugar syrup whisking all the time until the whites are stiff and shiny. After adding the vanilla extract, continue whisking for about 5-10 minutes getting the mixture strong enough to hold a shape.
  4. Spray oil lightly on a shallow 30cm x 20cm/12in x 8in baking tray. You sprinkle the tray with icing sugar and corn flour.
  5. Spoon half the mixture with the raspberries scattered over the top. Cover with the remaining mixture, smoothing the top with a moistened palette knife. Chill in the fridge for at least one hour.
  6. To prepare raspberry sauce, mix all the ingredients into a food processor and blend until you have a smooth purée. Let mixture pass through a fine sieve using a spatula or spoon.
  7. Take out the marshmallow from the fridge, dust some more icing sugar and corn flour. Loosen marshmallow’s edge then turn out onto the dusted work surface.
  8. Slice into squares and then roll marshmallows in the icing sugar and corn flour to coat.
  9. Preheating the grill to high, carefully set the marshmallows onto a wooden skewer. Grill for about 1-2 minutes until the marshmallow becomes slightly charred and gooey.
  10. Serve the skewers of marshmallows with a bowl of raspberry sauce.