Spiced marshmallows

Provide the treats this bonfire night with a twist on the traditional marshmallow with these spiced variety!

Brought to you by AO Life

Create a treat in just five simple steps! These spiced marshmallows do need to set overnight however! 

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  • 500g (1lb 1oz) caster sugar
  • 4 tbsp golden syrup
  • 24g (1oz) powdered gelatine
  • 300ml (10fl oz), plus 100ml (31/2fl oz) water
  • 50g (13/4oz) icing sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • vegetable oil, for greasing


Grease a 21cm (8in) square baking tin with vegetable oil, then line with greaseproof paper before greasing the paper as well.
Put 100ml (31/2fl oz) cold water into a mixer bowl and sprinkle the gelatine on top. Put the sugar, syrup and 300ml (10fl oz) water into a small saucepan, then heat through until the sugar is melted.
Increase the heat to bring the mixture to a boil until it reaches 115C/239F ¬– be careful as it might splatter. Once the mix is close to reaching the required temperature, start mixing the gelatine and water; it will turn quite thick and the whisking will help to break it up. The sugar should now have reached 115C/239F. Take the pan off the heat and, with the mixer still whisking on a low speed, slowly pour the sugar mix along the side of the bowl into the gelatine.
Once you’ve added all the sugar mix, turn up the speed and whisk until you see the mixture increasing in volume and turning white. Whisk for an additional 10 minutes until the mixture is really thick and has cooled down. Add the ground spices and mix for another 2 minutes. Pour and scrape the mix into the prepared baking tin and smooth down. Leave to cool and set overnight.
The next day, take the whole block out of the tin and cut into 25 chunks. Roll each one in icing sugar, then serve.
Last updated 4 months ago

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