Soft, pillowy, and delicately perfumed with real Luna Vanilla — these homemade marshmallows melt in your mouth and make every hot chocolate, dessert platter, or gift box that little bit more special.
✨ Small batch. Pure flavour. Naturally better.
Ingredients
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1 cup (240 ml) cold water, divided
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3 tbsp powdered gelatine
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2 cups (440 g) caster sugar
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¾ cup (180 ml) light corn syrup (or glucose syrup)
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¼ tsp salt
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Seeds from ½ Luna Vanilla pod
For dusting:
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½ cup (60 g) icing sugar
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½ cup (60 g) cornflour
🪶 Method
1️⃣ Bloom the gelatine
Add ½ cup cold water to the bowl of a stand mixer. Sprinkle gelatine over the top and let it bloom for 10 minutes.
2️⃣ Make the syrup
In a small saucepan, combine caster sugar, corn syrup, salt, and remaining ½ cup water.
Stir over medium heat until sugar dissolves, then increase heat and bring to 115 °C (soft-ball stage).
3️⃣ Whip it up
Carefully pour the hot syrup into the gelatine mixture while mixing on low. Increase to high speed and beat for 10–12 minutes, until thick, glossy, and doubled in volume.
Beat in Luna Vanilla Extract and the seeds from the vanilla pod.
4️⃣ Set
Dust a 20 × 20 cm pan with the icing sugar–cornflour mixture.
Spread the marshmallow evenly, smooth the top, and let set at room temperature for at least 4 hours or overnight.
5️⃣ Cut and coat
Dust a cutting board with more icing sugar mixture.
Turn the slab out, cut into cubes, and toss to coat on all sides.
🌿 Luna Tip
For extra depth, use the spent vanilla pod to make vanilla sugar — simply bury it in a jar of caster sugar for a week and use it in your next batch.
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