188.Marsh Mallow : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.


8 oz / 225g sugar

2 tsp / 10 ml liquid glucose

8 fl oz / 230 ml water

½ oz / 15g gelatine

1 egg white


Dissolve the gelatine in a further 2 fl oz / 75ml of water by sprinkling the powdered gelatine over the very hot water and then stirring until the gelatine has dissolved.

Whisk the egg white separately until stiff.

Dissolve the sugar and sugar syrup slowly in the water in a large pan.

After the sugar is dissolved heat more strongly and boil until a sugar thermometer shows 121°C or 250°F

Remove the syrup from the heat and with great care gradually add the dissolved gelatine to the syrup. The syrup will bubble up.

Pour the syrup and gelatine mixture onto the beaten egg white and continue to beat until the mixture is thick and stiff. This may take several minutes of beating. An electric whisk is very useful for this.

Pour this stiff mixture into a greased baking tin and allow to cool and set.

Cut the marshmallow into squares and dust with icing sugar. Use a spatula to lift each square from the tray and dust all surfaces of the marsh mallow with icing sugar.