◽Lightly oil your tray ahead of time to get it out of the way.

◽Unscrew the caps on your food colouring and flavouring bottles before you start - things move fast once you begin!

◽No need for a saucepan - simply boil water in a kettle and pour it over the gelatin to dissolve.

◽If your gelatin mix or sugar syrup sloshes or spits, place a tea towel over the mixer bowl to prevent splashes.

◽For best results, start whipping your gelatin mix about 5 minutes before your sugar syrup is ready.

◽Alternatively, if easier, wait 10 minutes after your sugar starts boiling to begin whipping.

◽ But don’t stress - if you start mixing early and your gelatin is ready before the sugar syrup, just let it sit—it may begin to set slightly, but once you pour in the hot sugar syrup, it will reactivate and still do its job of trapping air bubbles, allowing the marshmallow to triple in volume.

◽ Add the essence anytime you don't need to wait until the last 30 seconds.

◽ If you forget to add it during whipping, just mix it in with your colours!

◽ Go easy on the flavouring a few drops go a long way, so taste as you go.

◽ For a more manageable batter, stop whipping when the consistency is like pouring cream.

◽ If you prefer lighter and fluffier marshmallows, whip longer until the batter thickens - but keep in mind that mixing in colours will be harder once the marshmallow starts setting.

◽ If you want chewier, firmer marshmallows, heat your sugar syrup to 121°C (250°F).

◽ For softer marshmallows, stick with our recommended 110°C (230°F).

◽ Not whipping the gelatin long enough – The gelatin needs to froth up properly before adding the sugar syrup. Make sure it's well-whipped before moving to the next step. 

◽ Not whipping the sugar mixture with the gelatin long enough – Marshmallows rely on trapped air bubbles to expand and reach the right consistency. If your mixture is still runny, simply keep whipping! It will gradually thicken as more air is incorporated, eventually tripling in volume.

This usually happens when the marshmallow hasn’t been whipped enough or the sugar syrup didn’t reach the right temperature.

◽ Not whipping the mixture long enough – If the marshmallow mixture isn’t aerated properly, it won’t develop the signature light, bouncy texture. Even if it sets, it may feel too dense.

◽ Sugar syrup temperature too low – If the syrup hasn’t been cooked to the correct stage, the marshmallow structure won’t form properly, leading to a heavier texture.

Solution: If using the 15-minute method without a thermometer, try boiling the sugar syrup for an extra 2-3 minutes to ensure it reaches the right stage.

If using a thermometer and your syrup reached 110°C (230°F), try whipping the mixture for an additional 1-2 minutes next time. This will help incorporate more air, making the marshmallows lighter and fluffier.

◽If your gelatin mix or sugar syrup sloshes or spits, place a tea towel over the mixer bowl to prevent splashes.

◽For best results, start whipping your gelatin mix about 5 minutes before your sugar syrup is ready.

◽Alternatively, if easier, wait 10 minutes after your sugar starts boiling to begin whipping.

◽But don’t stress - if you start mixing early and your gelatin is ready before the sugar syrup, just let it sit—it may begin to set slightly, but once you pour in the hot sugar syrup, it will reactivate and still do its job of trapping air bubbles, allowing the marshmallow to triple in volume.

◽Add the essence anytime you don't need to wait until the last 30 seconds.

◽If you forget to add it during whipping, just mix it in with your colours!

◽Go easy on the flavouring a few drops go a long way, so taste as you go.

◽For a more manageable batter, stop whipping when the consistency is like pouring cream.

◽If you prefer lighter and fluffier marshmallows, whip longer until the batter thickens—but keep in mind that mixing in colors will be harder once the marshmallow starts setting.

-◽If you want chewier, firmer marshmallows, heat your sugar syrup to 121°C (250°F).

◽For softer marshmallows, stick with our recommended 110°C (230°F).