Delicious, homemade, soft, and chewy marshmallows with blackcurrants. Marshmallows are a bit of a sticky chore in the kitchen, but they are definitely worth the effort. The base mixture requires just 4 ingredients: sugar, glucose syrup, concentrated juice, and gelatine leaves so you do not need much to get going on your new marshmallow-making adventure. It might take a few days before you can enjoy them, but when you can, they will be a staple part of your snack cabinet.


Day 1:
  • Bring sugar, glucose syrup, and juice to a boil in a saucepan.
  • Turn down the heat and boil until the sugar has reached 118°C (use a sugar thermometer). The cooking time is 15-20 minutes.
  • Soak gelatine in cold water for about 10 minutes.
  • Take the pan off the heat, add gelatine, and stir well.
  • Pour the sugar mixture in a thin stream into a food mixer, optionally through a sieve, beating constantly at high speed. Beat for about 15 minutes until the foam is very firm and stiff. Transfer to a piping bag with a large star tip.
  • Mix icing sugar and corn-starch and sprinkle about half onto a piece of baking paper (this will prevent the marshmallow mixture from sticking to the baking paper).
  • Pipe the marshmallow mixture into long sausages and sprinkle with a good layer of the remaining mix of icing sugar and corn-starch as well as berry powder.
  • Leave to dry at room temperature overnight (covered with baking paper).
Day 2:
  • Cut the marshmallows into smaller pieces and toss well in the icing sugar mixture.
  • Put them in a tin and leave to dry out at room temperature (without a lid) for 2-4 days – the more days left to dry, the tougher the consistency will be. Then put the lid on the marshmallows.

To make perfect marshmallows that are both fluffy and chewy, getting the temperatures and consistencies right are essential. Using a sugar thermometer is the easiest way to ensure that the sugar mixture reaches 118°C as the cooking time may depend on your stove.


Make sure to properly immerse the probe in the sugar mixture without it touching the bottom of your saucepan. Do not move the sugar thermometer around in the sugar mixture too much as this may lead to crystallisation. Swirling your saucepan gently from time to time, however, will help ensure that heat is spread evenly, and no hot spots are created.

Questions about marshmallows

Making delicious homemade marshmallows is simple with our recipe and tips on how to get the temperature of the sugar mixture right. Below, you can learn more about the delicious marshmallow by reading our answers to some of the most frequently asked questions about the treat, among other things, how to make, enjoy, and store them.

What is a marshmallow made of?
A marshmallow is made from a base mixture containing just 4 ingredients: sugar, glucose syrup, concentrated juice, and gelatine leaves. Concentrated juice may be substituted for water if the flavour you want to give your marshmallows stems from a powder, like liquorice, rather than a liquid, like blackcurrant juice. A marshmallow may taste like anything you wish and can have all kinds of different shapes and sizes, including the popular mini marshmallows.
How to make marshmallows?
Our marshmallow recipe offers an easy way to make these tasty treats. Simply follow the outlined steps, read our tips on how to get the temperature of the sugar mixture right, and experiment with the number of days to let the marshmallows dry before you find the consistency perfect. Enjoy them as they are or use them in other baking recipes or in hot chocolate.
How to eat marshmallows?
There are many ways to enjoy these homemade delights. They can of course be enjoyed as is, but a favourite with many includes toasting them over a campfire and put it between two pieces of graham cracker with a bit of chocolate. This makes the outside toasty and caramelised while the inside becomes warm and gooey. Using a kitchen torch will achieve the same tasty result. They are also delicious in a cup of hot cocoa depending on whether you add flavour to them or not. Just cut them into mini marshmallows and stir them into the hot drink where they can melt slightly and bring a gooey deliciousness to the drink. 
Do marshmallows go bad?
While this type of candy does not go bad in the same sense as most other foods, they do not last forever. Signs that a marshmallow is no longer fit for eating include hardening, smelling stale or off, having melted, tasting off, or being difficult to chew. Store in an air-tight container at room temperature. This way, they will keep for 3-4 weeks.
Can you freeze marshmallows?
Marshmallows are also all right to freeze. After preparing them, simply place them in an air-tight container or freezer bag and put them in the freezer. The homemade candy will keep for up to 3 months in the freezer. As such, you can prepare any type of marshmallow well in advance. A marshmallow does not freeze solid and as such, you do not need to allow for much time for it to defrost. In general, mini marshmallows will thaw in as little as 10 minutes while bigger ones may need up to an hour.
Can you make marshmallow fluff from marshmallows?
You can certainly make marshmallow fluff out of your delicious, homemade marshmallows, and the good news is that you need just two ingredients – marshmallows and corn syrup! Simply cut them in small pieces and melt over low heat and add corn syrup when the mixture has begun to be sticky. For every 50 grams of marshmallow, use 1 teaspoon corn syrup. Stir the mixture constantly to avoid burning. In time, it will become smooth and lump-free. If the mixture is not quite smooth enough, try increasing the amount of corn syrup to 1½ teaspoons per 50 grams of marshmallow. When the mixture is smooth, transfer the hot fluff to a storage container. Remember to enjoy the fluff within the first 2 days of making it as it will start to lose its fluffiness quite quickly. It will not spoil but the consistency will chance significantly.


200 g
Glucose syrup
200 g
Blackcurrant juice
150 ml
10 Leaves
Powdered sugar
25 g
Finely chopped freeze-dried berries e.g., blackcurrants
1 tbsp

Homemade fluffy marshmallows

Most people have, at some point, tasted marshmallows, but have you ever tried a homemade version? They are an even better experience! The fluffy and chewy treat do require quite a bit of preparation, but you only need a few ingredients and once you get the hang of it, you will want to make these delicious berry-flavoured ones again and again.

Are you looking for more ways to enjoy your marshmallows? Check out some of our recipes with the cloud-like candy and learn how to make fondant for a fancy cake or rocky road with marzipan. You can also make classic chocolate chip cookies and add mini marshmallows to the batter for an extra sticky treat.

Enjoy a berry-flavoured marshmallow

Blackcurrants are a wonderful addition to a marshmallow recipe. The intense, tangy flavour of the blackcurrant juice complements the natural sweetness of the treat immensely well. This combination of flavours as well as the acidity of freeze-dried blackcurrants with their grape-like fragrance and cherry undertones add acidity and makes for an even more delicious marshmallow. The blackcurrant juice also gives these marshmallows a beautiful pinkish colour.

Get the perfect chewy and soft result

Marshmallows are small, fluffy pillows with a sugary flavour, so your goal for will be to get them as chewy, light, gooey and soft as they are supposed to be. This means leaving them out to dry in a tin without a lid for about 2-4 days at room temperature.

The longer you let your marshmallows sit out to dry, the tougher their consistency will get. The best thing is, you need to taste them once in a while to see if they have the perfect consistency. When they are perfect for you, put the lid on! This way, you get just the right result for your taste.

Add other flavours and crunch

If you want to try another kind fruit or berry-flavoured marshmallow than blackcurrant, simply substitute blackcurrant juice with, for example, an acidic citrus fruit like orange, lemon, or lime, which will complement the sweetness of the 'raw' marshmallows well.

For a deeper-flavoured marshmallow, try making a liquorice or chocolate marshmallow. Add 2 tablespoons of liquorice powder or 2½ tablespoons of good cocoa powder to the sugar mixture for a more complex, rich, and slightly more bitter tasting experience.

For an extra indulgent and crunchy treat, dip your homemade marshmallows in tempered chocolate or melted caramel and cover them in finely chopped nuts like pecans, walnuts, almonds, or peanuts, or decorative and tasty freeze-dried berries like raspberries, strawberries, or cherries. Simply dip one half of a marshmallow in chocolate or caramel, roll it in the nuts or berries of your choice and let it set.