• 125 milliliters cloudy lemonade
  • 2 x 12 grams sachets gelatine powder
  • 450 grams caster sugar
  • 150 milliliters golden syrup
  • Icing sugar, to dust


  1. STEP 1
  2. Pour the lemonade into a large bowl or the bowl of a stand mixer and sprinkle
  3. Over the gelatine. Set aside to allow the gelatine to soften and absorb the liquid.
  4. STEP 2
  5. Whilst the gelatine is soaking, put the caster sugar and golden syrup in a saucepan
  6. With enough water to cover, around 150 milliliters. Cook over a low heat, stirring all the
  7. Time, until the sugar has dissolved. As soon as there are no longer visible grains of
  8. Sugar, turn up the heat and bring the mixture to the boil. Use a sugar thermometer
  9. To monitor it, and once it reaches 130°C take it off the heat and allow to cool for
  10. 1 minute so the mixture is no longer bubbling.
  11. STEP 3
  12. Whisk the gelatine/liquid mixture in a food mixer on a medium speed. Add the
  13. Syrup, slowly pouring it down the side of the mixer bowl. Try to avoid pouring
  14. Directly onto the whisk or you will get grainy lumps of sugar in the marshmallow.
  15. The mixture should become pale and grow in volume like a very stiff meringue.
  16. STEP 4
  17. Once all the syrup has been added, continue to whisk for 5-10 minutes, until the
  18. Marshmallow mix becomes really thick and cools a bit more. The outside of the
  19. Bowl should be just slightly warm when the mixture is ready, and the marshmallow
  20. Will start to get really sticky. Use an oiled spatula to scrape it out of the bowl and
  21. Keep cleaning it with boiling water when it gets too covered. To make simple cubes,
  22. Spread the mixture into a square baking tray lined with oiled clingfilm and leave to
  23. Set for 1-2 hours at room temperature until the marshmallow feels firm. Dust in
  24. Cornflour or icing sugar once set and cut into small cubes.
  25. The marshmallows will keep for up to 1 week, and make great gifts.