A Message from May – Founder & Creator of Cloud Theory ☁️✨
Hi there! I'm May, the founder and creator behind Cloud Theory, and I’m so excited that you’re here! Whether you’re making marshmallows for the first time or looking to refine your technique, this page is packed with tips, tricks, and FAQs to help you succeed.
Marshmallow making is a mix of science, creativity, and a little bit of magic, and I want to make sure you have all the guidance you need to create something beautiful and delicious.
Below, you’ll find my pro tips, common troubleshooting fixes, and expert tricks to help you along the way.
I can’t wait to see your marshmallow creations! Be sure to tag us on social media @cloudtheory so we can celebrate your fluffy masterpieces together. Happy marshmallow making! ☁️💖
May x
Tutorial
Step-by-Step: Creating Your Rainbow Unicorn Marshmallows
1. Pro Tips for Perfect Marshmallows ✨
🌟Prep Ahead for a Smooth Process
◽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!
🌟 Easy Gelatin Prep
◽No need for a saucepan - simply boil water in a kettle and pour it over the gelatin to dissolve.
🌟 Mess-Free Mixing
◽If your gelatin mix or sugar syrup sloshes or spits, place a tea towel over the mixer bowl to prevent splashes.
🌟Timing is Key
◽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.
🌟 Flavouring Flexibility
◽ 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.
🌟 Customising Marshmallow Texture
◽ 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).
2. Common Issues & Fixes ✨
🌟Why is my marshmallow mixture too runny?
◽ 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.
🌟 Why is my marshmallow dense and heavy but still soft, with little bounce?
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.
🌟 Mess-Free Mixing
◽If your gelatin mix or sugar syrup sloshes or spits, place a tea towel over the mixer bowl to prevent splashes.
🌟Timing is Key
◽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.
🌟 Flavouring Flexibility
◽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.
🌟 Customising Marshmallow Texture
◽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).
Real review from marshmallow lovers who've experienced the magic!
Amanda T.
"I was worried it would be complicated, but the instructions were super easy to follow! The marshmallows turned out fluffy, colourful, and absolutley delicious!"
Rachel L.
"I got this as a fun activity with my niece, but honestly, I think I enjoyed it just as much as she did! Such a great way to get creative in the kitchn - highly recommend.”
Jennifer Laurence
"We made some marshmallows for my daugther's birthday sleepover, and it was a HUGE hit! The girls had so much fun mixing the colours and decorating their marshmallows"
Frequently Asked Questions
Got Questions? We’ve Got the Sweetest Answers! 🍭✨