It was my first time making marshmallows, so I read the recipe several times, as well as the tips and comments. Want to gift these marshmallows? Free printable gift tag here. Copy them over and over into a Word or Google doc, then cut out and tie onto pretty jars. Also, use a DEEP POT for the sugar if using honey, it’ll cause the sugar to boil up quite high and can make a mess if the pan is too shallow. These caramel swirl marshmallows have a distinct caramel flavour with it both mixed into the mallow and rippled throughout it. You can use homemade or store-bought caramel, salted or unsalted and just try to resist eating one after another.

These raspberry marshmallows are exploding with raspberry flavor as they use two different types of berries to drive the flavor home. This recipe does it without compromising the sought-after bouncy texture of a good homemade mallow. From your dairy milk classics to your Lindt bunny extravaganzas - as well as chocolate eggs that cater for those who don't eat dairy or animal products - there's something for everyone in which to indulge to the max. 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. Grease the pan with butter: Softened butter is your best friend here. Grease the pan well with softened butter and you’ll have no trouble removing it.Getting the sugar to hard ball: this is at 250 F and you’ll need a candy thermometer to confirm the temperature. An instant read thermometer can be used too. Technically, this recipe can work if you get the syrup just to firm-ball stage (121C / 250F), but I always take it to hard-ball and it’s successful every time. Combine the syrup and gelatine A heavy based saucepan (non-reactive): I always recommend a heavy based saucepan as it distributes heat more evenly. Make sure your saucepan is made of a non-reactive material. Stainless steel is perfect. Once the sugar reaches 240 degrees F., turn the mixer on to low speed, and remove the pan from the heat. Carefully(!) pour the hot sugar mixture into the bowl with the gelatin, while mixing. If you're using a stand mixer, be sure to have the spatter-guard in place. If you're using a hand mixer, try to pour the syrup near one side of the bowl, while keeping the beaters on the other side of the bowl, so they don't fling hot syrup all over the place. A second set of hands can be a big help. Sugar, Polydextrose, Cocoa Butter, Whole Milk Powder, Apple Puree, Cocoa Mass, Dark Brown Sugar, Free Range Pasteurised Egg White, Whey powder (Milk), Pectin, Natural Flavourings, F&W Vitamin Blend (Vit A, Vit B1/2/3/5/6/7/9/12, Vit C, Vit D, Vit E, Vit K1 /2, Choline), Citric Acid, Sodium Citrate, Emulsifier (Soya Lecithin), Salt.

Place the remaining water, orange juice, sugar and glucose into a saucepan (photo 2) over medium heat. Give it a gentle stir to dissolve the sugar, clip a thermometer to the side, then bring it to a boil (photo 3) – it will boil for about 15 minutes until it reaches a temperature of 130C / 260F. Prepare a 20cm/8in square baking tin 4cm/1½in deep by lining it with baking parchment. Using a sieve, shake equal amounts of icing sugar and cornflour over the base until the parchment is lightly dusted. What’s more, making marshmallows at home is so much fun and truly satisfying. They’re perfect for gifting too. Ingredients you’ll need

Standouts include a chocolate space shuttle with surrounding candy planets and sweet and savoury hot cross buns to cater for every craving. Chocolate eggs Once all they orange syrup is added and the mixture looks to be all smooth (photo 6), turn the mixer up to medium-high and mix for about 12 minutes or until the mixture is white and starting to look like it has strings pulling away from the sides (photo 8). Gelatine powder: I prefer measuring the gelatine out in spoons so you know you have exactly the right amount. You can eat them exactly as they are, no other steps needed. But also, these taste wonderful toasted. They don’t hold up well under a broiler or over a grill but if you use a kitchen torch they get all warm and silky. It’ll make your house smell like cotton candy. I also liked them dropped in warm milk or coffee. Or you know, do both (see below).

A candy thermometer: I’ll give tips on how to make it without below, but using a thermometer makes the process much simpler and they’re very cheap. Let it set 8 hours or overnight (best). Then drop the marshmallow out of the tin onto a chopping board. Use a greased knife to cut it into squares (photo 13), then dust them in a mixture of icing sugar and cornflour (cornstarch) (photo 14). Sugar: You’ll need two types of sugar – white granulated and icing (powdered) sugar. Granulated in the marshmallows and icing sugar to coat them. Marshmallows can be frozen. They won’t freeze solid but it can prolong their life up to 4 months. Just let them thaw and come to room temperature and they’ll be perfectly soft again. Can marshmallows go bad?These caramel marshmallows are best stored in a cool place, like the pantry, in a tightly sealed container. Can you refrigerate marshmallows? The best marshmallows are made at home and I’m not exaggerating one little bit. These caramel marshmallows are fun to make, actually pretty easy and taste of rich homemade caramel.