Let's Bake Mini Marshmallows - Pink Strawberry - 750g

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Let's Bake Mini Marshmallows - Pink Strawberry - 750g

Let's Bake Mini Marshmallows - Pink Strawberry - 750g

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Marshmallows are surprisingly easy to make and the texture and flavor of a homemade marshmallow literally cannot be beat. Store-bought marshmallows are great for a lot of stuff, but there is something really special about a marshmallow that you’ve made from scratch. My normal baking pots are average height, so I thought it would be fine with the sugar&honey heating, but as Sam mentioned, it does rise quite high, so I ended up switching to a large pasta pot near the end just to control the mixture better.

Homemade marshmallows are absolutely, always worth the effort. Store-bought marshmallows (even the ‘gourmet’ ones!) use a ton of sugar and preservatives to keep the marshmallows good for a long shelf life. They are rather disappointing as they are overly sweet and quite firm and dry. On the other hand, homemade, with the right ingredients and right ratios, are super soft, springy and nobody in their right mind would choose store-bought after trying these. Turn off the heat and remove the pan. Turn the mixer onto low speed and slowly (and carefully!!) pour the hot sugar mixture into the bowl with the gelatin mixture.

More traditional flavors

But the king of lollipop nostalgia has to be the Crazy Candy Factory Strawberry & Bubblegum Swirl Lollies. These are as big and round as we all remember them, and they’re a fantastic showstopper for children’s birthday parties!

It was my first time making marshmallows, so I read the recipe several times, as well as the tips and comments. Make sure that you use unflavored gelatin in this recipe. You do NOT want to use Jell-o, as it has extra sugar and flavoring in it. Whip the marshmallows long enough: It's crucial to whip the marshmallows long enough to make sure they're aerated correctly and will set firmly. If the marshmallows are under-whipped, they won't set completely and may appear "wet." If the marshmallows are over-whipped, they'll become flat and feel "hard". 8-10 minutes of whipping until stiff peaks form (similar to whipping egg whites) is the key! Your mixing bowl will also feel cool to the touch, rather than warm from when the hot mixture was poured in. The Haribo Chamallows are a tasty blend of white and pink marshmallows, that in this mini version are perfect toppers for spoiling yourself with a fancy hot chocolate! The vanilla mallows are equally suited to sitting atop milkshakes or ice cream.In a medium sauce pan, stir together the granulated sugar, corn syrup, salt, and 3 tablespoons of the water. Turn the heat to high and bring to a boil without stirring. Clip a candy thermometer to the edge of the pan, and boil until it reaches 238-degrees Farenheit. When ready to cut, sprinkle the powdered sugar on a work surface. Dump the marshmallows out on the surface, and slice while dipping the knife in powdered sugar between cuts. Roll all of the edges of the marshmallows in the powdered sugar. Marshmallow cereal treats can be pretty in pink and they are super easy to make using just four ingredients. Want to really go the extra mile? You could dip them in chocolate and top them with seasonal sprinkles for chocolate-covered marshmallows.

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