[Retro Recipe Monday – UK Edition] Cassis Marshmallows

posted in: Recipe Mondays | 1


20 g powdered gelatine
120 ml blackberry puree
440 g caster sugar
160 g golden syrup
200 ml water
1 tsp Vanilla essence
Cornflour to coat
Brownie pan: 10″12″2 inch

How to make Cassis marshmallows

1) In large mixing bowl, add gelatin and puree and stir. Let gelatin sit and swell or ‘bloom’. Greaseproof paper the brownie pan.

2) In a large saucepan, add caster sugar, golden syrup and water and stir to combine. Brush the sides down with water to remove any sugar crystals stuck to the sides. Bring to a boil, add a sugar thermometer and cook to 120 degrees C.

3) Whisking furiously with a hand mixer (or in a stand mixer), slowly add hot sugar to the gelatin mixture. Whisk thoroughly until thick bubble gum like strands form. Add Vanilla.

4) Spray everything with pan spray, spatulas, brownie pan, spoons, hands, etc.

5) Scoop marshmallow mix into brownie pan and spread evenly. Sift cornflour on top and let rest for 2 hours.

6) When rested, using a greased knife, cut into cubes and toss in cornflour. Sift from cornflour and bag.

Deborah Castellano
Deborah Castellano's book Glamour Magic: The Witchcraft Revolution to Get What You Want is available for purchase through Amazon, Llewellyn and Barnes and Noble.
Her frequently updated catalogue of published work is available on Author Central.

She writes about Glamour Magic here at Charmed, I'm Sure. Her podcast appearances are available here.

Her craft shop, The Mermaid & The Crow specializes in old-world style workshop from 100% local, sustainable sources featuring tempting small batch ritual oils and hand-spun hand-dyed yarn in luxe fibers and more!

In a previous life, Deborah founded the first Neo-Victorian/Steampunk convention, SalonCon which received rave reviews from con-goers and interviews from the New York Times and MTV.

She resides in New Jersey with her husband, Jow and their cat, Max II. She has a terrible reality television habit she can't shake and likes St. Germain liquor, record players and typewriters.  


One Response

  1. This is awesome. I will make this. However, I will substitute Blackcurrant jam mixed with “cassis” for blackberry puree (not sure if this is a British language issue, but blackberries are not Cassis, Cassis is French for a black-currant, or, in German, Johannisbeere, a completely different berry with a very different taste. Cassis is the liqueur the French use in a kir, or kir royale (with Champagne). I’m assuming also, that cornflour here means cornstarch, not actual corn flour that you’d make cornbread with (very corn-y).

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