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+ servings
Guimauves à la vanille (sans oeufs)


It melts in your mouth; it melts in the hot chocolate; it melts in flames... long live the marshmallows!
Course: Bonbons
Keyword: Candy
Portions 30 marshmallows
Prep Time: 15 minutes
Temps de repos: 12 hours
Print Recipe



  • 250 g of sugar
  • 30 ml of golden syrup or honey
  • 12 g of gelatine in powder (or sheet)
  • 150 ml water
  • 50 ml water to hydrate the gelatine powder
  • 1 tablespoon of liquid vanilla or other flavourings
  • neutral oil for the mould
  • 50/50 mixture of powdered sugar and cornstarch
  • dye of your choice optional


  • Hydrate the gelatine powder in 50 ml of cold water. If using leaves, soak them in a large volume of cold water for at least 5 minutes.
  • Prepare a dish, grease it with a little neutral oil and cover it with parchment paper.
  • In a saucepan heat the sugar, golden syrup and 150 ml of water. When the mixture comes to a boil, remove it from heat. Add the gelatine and mix well until it is dissolved. If you are using the gelatine sheets, drain them well before adding them.
  • Pour the mixture into a bowl. Whisk until the mixture has a soft meringue consistency. It will take a little while to get the right consistency, about 10 minutes. Then pour into the dish you have previously prepared
  • Sprinkle with a little icing sugar/cornstarch mixture and let the marshmallow dry overnight, uncovered
  • The next day the marshmallow is ready and you can cut it into small cubes. If the knife is a bit sticky, you can grease it lightly with neutral oil. Once your marshmallows are cut, coat them well with the icing sugar/starch mixture.
  • You can keep them for a few days at room temperature, but I doubt they will last long ;)