steve bennett

steve bennett

8th February 2012
steve bennett


Easy to make, and easily flavoured. Can be a petit four, part of a dessert or just as sweets for the hell of it!!


  • 660g caster sugar (a)
  • 2dessertspoons liquid glucose (a)
  • 400ml water (a)
  • 3 egg whites/ 90g pasteurised egg white (b)
  • 10&1/2 gelatine leaves-soaked in cold water (c)


Combine (a) and heat to dissolve sugar-without boiling.
Once dissolved, bring to a boil and cook to 'soft ball' 118C.
When (a) is nearly at temperature, start whisking (b) on a kitchen aid machine. Add (a) when at 118C, pouring between the whisk and the edge of the bowl.(the sugar sets on contact with the cold steel otherwise).
The egg will bulk up in volume.
While still warm, soften (c) in a small Pan on a gentle heat. Once softened, pour into the mixer. If flavouring the marshmallow (with Msk puras or other concentrated flavourings).
Keep whisking until cool, then pour into a tray lined with cling film and a sprinkle of cornflour mixed with icing sugar. Bang the tray a couple of times to flatten out, and top with more icing sugar/cornflour, then more cling film. Once fully set, cut to desired size and shape.
Alternatively, while still a bit warmer, pour into a piping bag and pipe into logs, then cut to size once cold.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.