Food / 1 November, 2023 / My Baba

Gooey Marshmallow Recipes For Bonfire Night

Bonfire night wouldn’t be complete without a few marshmallows! We’ve found six delicious recipes to help keep you toasty on 5th November!

Raspberry and Rose Marshmallows


  • 16 gelatine leaves
  • 2 tbsp berry liqueur
  • vegetable oil, for brushing
  • 400g granulated white sugar
  • 200g liquid glucose
  • ½ tsp rose water
  • 100g raspberry conserve
  • 75g cornflour
  • 75g icing sugar


  1. Fill a bowl with 180ml water. Add 14 gelatine leaves, one at a time, until fully immersed in the water. Leave to soak for 10 mins. In a separate small bowl, soak the remaining gelatine leaves in the berry liqueur. Set aside, until needed.
  2. Line a 20cm x 30cm x 3cm tin with clingflm; brush with oil. Pour the water-soaked gelatine and its liquid into a small pan. Warm over a low heat, until dissolved. Remove from the heat and leave to cool a little.
  3. In a separate, heavy-based medium pan, combine the sugar, 125g glucose syrup and 3 tbsp water. Bring to the boil, stirring occasionally with a metal spoon. Leave to bubble for 5 minutes, or until the mixture reaches 112°C on a sugar thermometer. Carefully pour the mixture into a mixing bowl.
  4. Working quickly, add the remaining liquid glucose and, using an electric whisk set to low, begin mixing.
  5. Add the cooled gelatine, its liquid, and the rose water. Increase the whisk speed to medium, whisking continuously, until thickened. Increase the whisk speed to high and continue mixing for a further 10-12 mins, or until the mixture has quadrupled in size and reached a thick, marshmallow-like consistency.
  6. Meanwhile, melt the raspberry conserve in a small pan over a medium heat. Remove from the heat and leave to cool for 1 min, before stirring in the remaining liqueur-soaked gelatine and its liquid, until dissolved.
  7. Tip the marshmallow mixture into the prepared tin and drizzle over the berry syrup, creating a swirled effect. Cover the tin with clingfilm and leave to set at room temperature for at least 4-6 hrs, or overnight.
  8. Sift the cornflour and icing sugar into a bowl. Using a hot knife, slice the marshmallow into cubes. Working one at a time, toss each marshmallow into the bowl and toss, until coated. Store in an airtight container, lined with nonstick paper, for up to 5 days.

Chocolate Marshmallows


  • 1 x basic marshmallow recipe, omitting cornflour and icing sugar
  • 3tbsp cocoa, plus extra for dusting


    1. Prepare your marshmallow using a basic marshmallow recipe.
    2. Mix the cocoa to a paste with 3tbsp boiling water. Add to the whisking mixture towards the end of mixing, so the mixture doesn’t collapse too much.
    3. Use cocoa powder for dusting the tin and on the surfaces rather than the icing sugar and cornflour mix.


    Pimm’s Marshmallows


    • Vegetable oil, for greasing
    • 2tbsp icing sugar
    • 2tbsp cornflour
    • 200g granulated sugar
    • 365g corn or golden syrup
    • 25g gelatin (we used 2 Dr Oetker sachets)
    • 3tbsp Pimm’s
    • Small bunch of fresh mint, finely chopped (optional)
    • 2tbsp strawberry syrup

    You will need:

    • 12×6 inch baking tray
    • Electric whisk
    • Sugar thermometer


    1. Mix together the icing sugar and cornflour. Lightly oil the baking tray, then sprinkle over half of the icing sugar and cornflour mixture to coat the base and sides.
    2. In a large bowl, sprinkle the gelatin over 125ml water, and leave to soften.
    3. Over a medium heat, heat the sugar, syrup and another 125ml water in a small, heavy bottomed saucepan until the sugar has dissolved. Bring to the boil, without stirring. You can wash any sugar crystals from the side of the pan with a pastry brush dipped in cold water. Continue to boil until the mixture reaches soft-ball stage, which should be around 115°C/240°F on your sugar thermometer. Remove from the heat and leave to stand until the bubbling stops.
    4. With your electric whisk set to medium, pour the syrup in a steady stream down the side of the bowl into the softened gelatin. Turn the whisk up to high and whisk the mixture for around 10-15 minutes or until thick and sticky. Add the Pimm’s and chopped mint if using, and whisk for an additional minute until combined.
    5. Pour the marshmallow into the prepared tray and tip the pan until you have an even layer. Try to avoid touching the marshmallow as it will be very sticky! Add blobs of the strawberry syrup to the surface of the marshmallow and swirl to create a marble effect. If your syrup is very thick it may sink to the bottom of the tray, but this will just mean you have a rippled surface instead.
    6. Leave the marshmallow to set at room temperature for at least 2 hours, or overnight if possible.
    7. When you are ready to cut the marshmallow, run a sharp knife around the edge of the tray and turn the marshmallow out onto a large chopping board – you may have to use your fingers to gently ease it out of the baking tray. Run the knife under a hot tap for a minute, then carefully cut the marshmallow into even cubes. Keep a bowl of hot water beside you as you work and rinse the knife if it gets too sticky – this will enable you to get cleaner edges on your squares. Flip the marshmallows so that the marbled surface is visible and serve.



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    Lemon Marshmallows


    • 1 x basic marshmallow recipe
    • Few drops of liquid yellow food colouring
    • 1/2-1tsp lemon extract
    • Sherbet powder, optional


    1. Prepare your marshmallow using a basic marshmallow recipe.
    2. Add yellow food colouring and lemon extract towards the end of the whisking, ensuring colour is thoroughly mixed.
    3. If liked, some sherbet powder can be added to the icing sugar and cornflour mix.


    Cinnamon Marshmallows


    • Sunflower oil, for greasing
    • 4 level tbsps icing sugar
    • 4 level tbsps cornflour
    • 500g granulated sugar
    • 1 level tbsp liquid glucose
    • 3 sachets gelatine
    • 2 large egg whites
    • Few drops of cinnamon extract
    • Tempered chocolate
    • 18 x 28cm oblong tin, lined with baking parchment
    • Silicone spoon mould


    1. Oil the baking-parchment lining. Sift together the icing sugar and cornflour, then dust the inside of the tin generously with this mixture and tip out the excess.
    2. Pour 250ml water into a large, solid-based pan and add the granulated sugar. Place the pan over a gentle heat and stir until the sugar dissolves. Use a damp pastry brush to wash down any sugar crystals that form on the sides of the pan. Increase the heat and bring to the boil. Add the liquid glucose, then skim off any scum using a tea strainer. Boil the syrup rapidly until it reaches 127°C/260°F, or hard-ball stage. While the syrup’s boiling, pour the remaining water into a bowl, sprinkle over the gelatine and leave to sponge for a few minutes, then melt it in the microwave or over a pan of hot water.
    3. When the syrup is almost at the right temperature, start whisking the egg whites, preferably using a tabletop mixer.
    4. When the syrup reaches the right temperature, gradually pour it over the egg whites, whisking continually and taking care in case any splatters out. Whisk in the melted gelatine and cinnamon. Pour the mixture into the prepared tin and level the surface with an oiled palette knife. Dust with some of the icing-sugar mixture. Leave for 2 hours to set.
    5. Tip the marshmallow out on to a surface dusted with the remaining icing-sugar mixture. Cut into cubes and toss in the icing-sugar mixture.
    6. To make the spoons: Pour tempered chocolate into the moulds, leave to set, then remove from moulds. Try not to handle them too much and wear gloves so you don’t leave any fingerprints.


    Pistachio Marshmallows


    • 1 x basic marshmallow recipe
    • 1/2-1tsp pistachio flavouring
    • Few drops of liquid green food colouring
    • 100g packet pistachio kernels, finely chopped


    1. Prepare your marshmallow using our basic marshmallow recipe.
    2. Add the pistachio flavouring and green food colouring to the marshmallow mixture towards the end of whisking. Pour about half of the mixture into the tin and scatter over a handful of pistachios.
    3. Pour over the remaining mixture, spread it out and scatter over the remaining nuts. Dust the icing sugar and cornflour mix over the top and leave to set.



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