photo: Homemade Mint Marshmallow

Homemade Mint Marshmallow

I cannot describe how surprised I was once when I learned how these candies are made. And the composition is sugar, gelatin and water. Well, and also flavor additives. In my case the marshmallow was minty. But you can cook classic vanilla, simply by eliminating the colorant and mint liqueur. Or add another liqueur and another dye and improvise something to your liking.


  • Gelatine
    45 g
  • Corn syrup
    150 g
  • Mint liqueur
    30 ml
  • Powdered sugar
    2 tbsp
  • Water
    250 ml
  • Sugar
    400 g
  • Green food grade dye
    - to taste


  • 1. If you use sheet gelatin, soak it in cold bottled or boiled water for 10 minutes. Leave 250 ml of water, indicated in the ingredients, untouched. Swell the gelatin from the water and squeeze it.
  • 2. If gelatin is powdered, soak it in half the water listed in the ingredients list. Mix sugar with water and syrup (in the case of sheet gelatin with 250 ml, with powder – 125 ml) and put on fire. Bring to a boil and cook over medium heat for about 2 minutes.
  • 3. Remove from heat, add gelatin and mix until dissolved. Pour into a bowl of a mixer and whisk at a high speed for about 10-12 minutes. The mass should take the consistency of meringue, whipped to soft peaks.
  • 4. Add the liquor and dye, mix until smooth. Transfer the mass into a mold covered with food film.
  • 5. On top put another layer of film and send the form into the fridge for 2-3 hours. Remove frozen marshmallow from the mold, remove the film. Pour in a mixture of starch and powdered sugar. Cut into pieces (it is most convenient to do this with a string for a cake).
  • 6. Roll off from all sides in a mixture of starch from powdered sugar.
  • 7. Store in a fridge in a tightly closed container.
  • 8. Bon Appetit!