You are here:Home / Recipes / Recipes by Course / / Recipe: Elderflower Marshmallows
Published on by Helen Best-Shaw 14 Comments
Last Updated on
Jump to Recipe - Print Recipe
These soft pillowly homemade elderflower marshmallows are surprisingly easy to make with the aid of a stand mixer, and a world away from shop bought ones.
Having never been one for merrily jumping on a bandwagon and doing the latest “thing”, it will come as no great surprise that I do not really do food trends. Admittedly I went to the meat wagon, but only because for once it was relatively easy to access from my patch of London.
I have noticed flavours glore of marshmallows cropping up everywhere at the moment, for sale in upmarket chocolate shops and bakeries. I’d toyed with making some for some time, but as with Italian method macarons, the thought of using a mixer and pouring boiling sugar syrup at the same time, filled me with trepidation, and so I put the idea on the metaphorical back burner.
A few notes on the process
- Be prepared to redefine your concept of what a sticky mess is, (think along the lines of unsupervised small children with access to glue and sugar), until you make these it is not possible to imagine how sticky it can be. I got some in my hair and had to shower.
- Sugar syrup is hot, sticks to you and burns. Keep children and pets out of the way. I really hate to come over all health and safety on you, but take care especially when pouring it.
- I cannot imagine making these without a stand mixer. If you try without one half the quantities to avoid motor burnout, if you try with a hand whisk then you deserve a medal.
- You can also use egg white in them, but the eggless ones seem creamier and also last longer.
- Although I firmly sit in the omnivore camp I am very slightly icked by the idea of gelatine in these, I’d be happier if I could track down some organic, and I am experimenting with vegetarian alternatives.
- I have a fab digital sugar thermometer with an alarm, clip it to the side of the pan of sugar syrup and it will let you know when it has reached the correct temperature. Very useful. Thanks to Salter for sending me the Heston Blumenthal Precision Confectionery Thermometer.
- Enjoy them
Love Elderflower? Then try my cupcakes!
Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or X (Twitter). It is amazing for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Elderflower Marshmallows
These soft pillowly homemade elderflower marshmallows are surprisingly easy to make with the aid of a stand mixer, and a world away from shop bought ones.
Servings: 40 Marshmallows
Author: Helen Best-Shaw
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Ingredients
- Two sachets (about 20g powdered gelatine)
- 60 ml warm water
- 60 ml Elderflower Cordial ( I used my homemade Elderflower cordial)
- 440 g sugar
- 100 g golden syrup
- 200 ml water
- A dab of ivory food colouring
- 3 tbs cornflour
- 3 tbs icing sugar
Instructions
Mix the cordial and warm water together in a small pan and sprinkle the gelatine over, gently stir and set to one side to allow the gelatine to swell or "bloom".
Place the sugar, syrup and remaining water into a heavy saucepan and bring to the boil. Simmer until the syrup is at 120C.
Whilst the sugar is heating, line a baking pan (about 30 x 20cm) with oiled cling film (I pour a small dab of oil on to the film and then scrunch it up to coat it).
If needed warm the gelatine gently to fully dissolve add it to the bowl of your stand mixer and mix on a low speed with the whisk to prevent it from setting.
Once the sugar syrup has reached 120C increase the speed of the mixer to maximum and carefully pour the syrup over the gelatine. Whisk. The mix will puff up and after 5 - 10 minutes bubble gum like strands form. Add a few drops of food colouring if desired.
Dollop into the prepared pan and leave at room temperature for 2 hours until set.
Mix the cornflour and icing sugar and liberally dust a board with it, turn the set block of marshmallow out, teasing the cling film from it. With an oiled serrated knife cut the marshmallow into cubes dusting each freshly cut surface with the cornflour mix as you go. I found the cutting was the hardest part of the process, the marshmallow is fairly forgiving and robust so you can pull it around a fair bit.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Elderflower Marshmallows
Amount Per Serving
Calories 62
% Daily Value*
Sodium 1mg0%
Carbohydrates 15g5%
Sugar 15g17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Sweet / Candy
Cuisine: British
Keyword: Elderflower Marshmallows, marshmallows
Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!
I think that a batch of these would make a fantastic Mothering Sunday present this weekend.
More marshmallow inspiration
- Raspberry and Vanilla Marshmallows
- Black Rose Marshmallows
Related Posts
Recipe: No Churn Elderflower Ice Cream with Lime
Recipe: Chilli Honey Marshmallows
- See Also14 Next-Level Caviar Recipes
Black Rose Marshmallows
Previous Post: « Thai Carrot and Coconut Soup with Lentils
Reader Interactions
Comments
Workinglondonmummy
These look great. I second the caution with sugar syrup, having scalded myself when making caramel. I love marshmallow but will need to get a stand mixer first I think, my hand blender still recovering from last batch of macarons!Reply
Homemade By Fleur
I’ve seen a lot of marshmallow recipes recently and they all look fab but I am vege and so can’t make these. If you do come up with a vege alternative I’d love to hear about it.
Reply
Domestic Goddesque
you are giving me confidence now: I’ve been to scared to have a go at Marshmallows too. I’ll be interested to see how your research develops!Reply
Kavey Eats
They look fabulous!
Reply
Jeanne @ CookSister!
Have never made my own marshmallows but *love* the sound of elderflower ones. Re. vegetarian gelatine substitutes – I have used Dr Oetker’s Vege-Gel in a jelly and it worked a treat, other than making the jelly cloudy rather than clear. Wouldn’t be an issue with the marshmallows though :)
Reply
Katie
what a lovely recipe – and having tasted your first batch I can vouch for their gorgeousness :-)think I may have to be brave and try and make some again – I had a go this time last year using strawberry and banana smoothie and they were delicious but SO sticky and fiddly to make!!!!!!!
Reply
A Trifle Rushed
Oooh! Lovely! You’re right about the sugar, my fingers are still recovering from a nasty burn two weeks ago. I only make sugar syrup when my daughter is at school and I’m considering wearing gardening gloves next time I use it!
I use agar agar, rather then gelatine as I have friends who can’t eat beef products for religious reasons and other friends who are veggie, not sure how it would work here, but might be worth a try.
I just can’t wait to make so e elderflowers cordial then I’ll be trying these. Jude x
Reply
Corina
What a coincidence – I’ve just posted a marshmallow recipe today as well! I’d be interested to know how long yours kept for to know which method is best as mine had eggs in and were very good but I felt they needed to be eaten within a couple of days ideally.Reply
Sarah, Maison Cupcake
Determined to have a bash at these soon, now that I’m realising how versatile marshmallow flavours can be, I think the sky’s the limit!
Reply
Johanna GGG
I’ve only tried making vegan marshmallows from a packet – would love to try them from scratch if I could find the right recipe – seems like the holy grail – and they were very very soft and very very sweet – more so than other marshmallows I have tasted
Reply
Choclette
Helen, love your use of elderflower as a flavouring. I’ve finally managed to track down some agar agar, so I might give marshmallows a try one of these days! Now all I need is a thermometer AND so it goes on!
Reply
Su-yin
These look fab! Love the elderflower flavour.
I’ve made homemade marshmallows once, and was amazed at how much nicer they were than the storebought variety. For some reason I haven’t made them since (I blame my ever growing list of ‘things to bake & cook’), but you’ve reminded me that I should do so soon!
Reply
Rachel
Elderflower sounds like a lovely flavour for marshmallows – far better than the synthetic strawberry and raspberry flavourings in sweetie shops. I’ve just come across some mallow flowers so thought I’d try the mallow marshmallows on souschef.co.uk first…but if/when they’re a success, then elderflowers are next!
Reply
Fede
Ah it’s true – totally sticky mess. I had icing sugar all over the clothes, shoes and floor. Fun! but I loved my result (I used a similar recipe to yours, actually). I now want to experiment with flavours and wouldnt mind trying the vegetarian gelatine…
Reply
