Peanut Butter Marshmallow Recipe by Jenny @ Bake

(Image Credit: Jenny of BAKE)

(Image Credit: Jenny of BAKE)

A few months ago I shared my recipe for s’more cupcakes and my slightly over dramatic sad tale of how I had never had a proper s’more.  Well those days are over! Because quite by chance I found a packet of graham crackers in a Chinese import store of all places, in Chinatown, whilst wandering around central London.

My excitement for this moment had been building for so long that I knew that no ordinary shop bought, baby pink mallow would suffice.  So I whipped out my trusty candy thermometer and within an hour had conjured up the combination of the American sweet of my dreams and the the one that is some how readily available (Reese’s Peanut Butter Cups).

Was it everything I had hoped it was? Actually it was better.  There is honestly no English equivalent to a graham cracker, and I am so addicted that I have been snacking on them plain.  Now, my question to you ‘folk just across the pond’ is, are there any English treats that you are dying to try but can’t get in the States?

(Image Credit: Jenny of BAKE)

(Image Credit: Jenny of BAKE)

Peanut Butter Marshmallows

Makes 12 large mallows

Special Equipment

Candy thermometer
Stand mixer or electric whisk
Plastic tubs


1 egg white
½ tsp lemon juice
300g sugar
60ml water
5 gelatin leaves
1 ½ tsp glycerin syrup
2 tbsp peanut butter (chunky or smooth – though I prefer chunky)
½ tsp molasses – optional
3 tbsp cornstarch
3 tbsp confectioners sugar
flavourless oil


Leave the gelatin leaves to soak in a bowl of cold water.

Wipe the inside of the bowl and mixer beaters with a piece of kitchen tissue dipped in lemon juice.  This removes any trace of fat from the equipment which would stop the egg whites from holding any air and puffing up.

In a heavy bottomed pan mix together the sugar, water and glycerin.  Put on the stove over a medium high heat, and using the candy thermometer boil until it reaches 120C.

When the sugar has reached 105-10C start to whisk your egg white until it forms stiff peaks.

When the sugar has reached 120C turn the beater down to medium-low, gently pour the hot sugar syrup down the side of the bowl, making sure not to hit the beater (this will cause the sugar to fly out of the bowl which is both dangerous and messy).

Squeeze the water from the gelatin leaves and add to the marshmallow mix.

Turn the whisk up to medium high and beat until the outside of the bowl returns to room temperature.

Whilst the marshmallow is whisking generously coat the inside of your plastic tub with oil.

When the marshmallow is cool add the peanut butter (it might deflate slightly) and try not to over whisk it, stop mixing as soon as it’s evenly combined.  You might want to stop the whisk after about 15 seconds and scrape down the sides of the bowl and then whisk again for another 15 seconds to make sure.

As the peanut butter doesn’t colour the marshmallow very much you may want to add molasses to colour it, though this stage is purely cosmetic.  If you do want to, add the syrup at the same time as the peanut butter.

Pour the marshmallow into the tub, cover lightly with clingfilm and leave to set for an hour.

When it has set, mix the cornstarch and confectioners sugar together in a bowl.

Using an oiled knife cut the marshmallows into squares and then coat them in the sugar/starch mix.

Keep in an airtight container for up to a week.

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