Marshmallow Calculator

Yes. Each gelatine leaf is roughly equivalent to 2g of powdered gelatine. So 12 leaves equals about 24g of powder. Soak powder in cold water (5 times its weight) until bloomed, then add to the hot syrup in the same way.

For marshmallows, heat the sugar syrup to around 127°C, which sits in the hard-ball stage (121-130°C). This gives the right concentration for a marshmallow that sets firm enough to cut but stays soft and fluffy inside. Some recipes use anywhere from 115°C (soft-ball) for a softer set up to 130°C; adjust the Syrup Target Temperature in Advanced Options and the result will name the matching stage. Always use a sugar thermometer for accuracy.

Egg whites are optional but highly recommended. Whipped egg whites create a lighter, fluffier texture and give the marshmallow a brighter white colour. Some recipes omit them, but the result is denser and chewier.

Dust the tin generously with a 50:50 mixture of cornflour and icing sugar before pouring in the marshmallow mixture. Once set, dust the top and cut sides with the same mixture. Use a sharp knife or pizza cutter oiled with a neutral oil.

Stored in an airtight container dusted with cornflour and icing sugar, homemade marshmallows keep for up to 2 weeks at room temperature. They should not be refrigerated as they absorb moisture and become sticky.

Yes, add flavouring and food colouring at the very end of whipping. Popular options include vanilla extract, rose water, peppermint, freeze-dried fruit powder, or cocoa powder. Add about 1-2 teaspoons of liquid flavouring per 20x30cm batch.