Cherry marshmallows

Make the most of the short cherry season with our beautiful take on this old favourite. With a syrupy sweet jam sandwiched between fluffy marshmallows, it's the ultimate way to celebrate this fruit.

  • 25 mins preparation
  • 20 mins cooking
  • 2 hrs marinating
  • Makes 24
  • Print


Cherry marshmallows
  • 1/2 cup (125ml) water
  • 2 tablespoon powdered gelatine
  • 1 1/2 cup (330g) caster sugar
  • 2/3 cup (230g) glucose syrup
  • 1/2 cup (125ml) water, extra
  • 1 teaspoon vanilla bean paste
  • few drops red food colouring
  • 3/4 cup (120g) icing sugar
  • 1 1/2 tablespoon cornflour
Cherry jam
  • 250 gram cherries, seeded, chopped coarsely
  • 1/2 cup (110g) caster sugar


Cherry marshmallows
  • 1
    Make cherry jam; place cherries and sugar in a medium saucepan; cook, stirring, over medium heat until sugar is dissolved. Simmer for 12 minutes or until cherries are soft and jammy. Cool.
  • 2
    Lightly grease a 20cm x 30cm slice pan; line base and sides with baking paper, extending the paper 5cm over sides.
  • 3
    Put the water into the bowl of an electric mixer, sprinkle over the gelatine and stir to combine.
  • 4
    Place the sugar, glucose and extra water in a medium saucepan; cook, stirring, over low heat until sugar is dissolved. Bring to the boil. Add a sugar thermometer to pan; boil, without stirring, for 5-7 minutes or until temperature reaches 115°C or soft ball stage. To test if syrup is ready without a thermometer, drop a teaspoon of syrup into a glass of cold water. Gather syrup with your fingers – it should roll into a soft ball.
  • 5
    With mixer operating on high, gradually add the hot syrup to the gelatine mixture in the bowl, in a thin, steady stream. Add the vanilla and colouring, and beat for 12 minutes or until thick and fluffy.
  • 6
    Quickly spoon half the mixture into the prepared pan; spread with cherry Jjam. Cover with remaining mixture; smooth the top. Cover with lightly greased baking paper. Refrigerate for 2 hours or until set.
  • 7
    Sift icing sugar and cornflour into a bowl then sift lightly over a sheet of baking paper. Turn the marshmallow out onto the baking paper. Dust top and a knife with icing sugar mixture; cut into squares. You may need to wash and dry knife occasionally.


Not suitable to freeze or microwave.

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