Have you ever made your own marshmallows? I found this recipe from Robyn at Add A Pinch a couple of years ago and have never looked back. Homemade marshmallows are so light and fluffy and delicious that you will never look at store bought marshmallows the same.

For St Patrick's Day this year I decided to make these cute little Irish marshmallows.

These little flags are easy to make but do require a fair bit of time. I essentially made the recipe three times to get the tricolour. If you’re not interested in layering colours then I suggest checking out the original Marshmallow Recipe by Add A Pinch. If you want to try making marshmallows like these, then check out the recipe below.

 MARSHMALLOW RECIPE

Method:

1. Grease the larger cookie sheet with coconut oil or shortening. Set aside.
2. Make marshmallow:
   1. Combine 50ml water and gelatin in bottom of mixing bowl to bloom. Set aside
   2. Combine remaining 33ml water, sugar, salt and corn syrup in a pot. Bring to a boil and cook until syrup reaches the softball stage 115°C/240°. Remove from heat.
   3. Turn mixer on to low speed and slowly pour hot syrup into bloomed gelatin. After all the syrup has been added, turn the mixer up to high and whip until light and fluffy (about 10 minutes.)
   4. After the marshmallow has become light coloured, add vanilla and food colouring until you get the shade of green you like.
3. Once marshmallow is whipped, spread mixture into a 10”x10” square on the larger pan. I found it particularly helpful to fill a piping bag with the marshmallow and pipe rows side by side to get an even layer but you can also pour the marshmallow directly onto the pan and spread with a knife or spatula (which I found to be a great deal more messy).
4. Once you’ve finished spreading and smoothing the green layer, set aside.
5. Wash your pot, mixer bowl, whisk and piping bag (if using).
6. Repeat Step 2 to make your second marshmallow layer but skip step D this time because you want the marshmallow to stay white.
7. Once the marshmallow is whipped, spread or pipe the white marshmallow layer on top the green 10”x10” green layer. Smooth the top of the white layer and set aside.
8. Wash your pot, mixer bowl, whisk and piping bag (if using).
9. Repeat Step 2 to make your third marshmallow layer, this time adding orange food colour in step D.
10. Once the marshmallow is whipped, spread or pipe the orange marshmallow layer on top the white layer and smooth.
11. Don’t cover, allow to set and air dry for about 8 hours or overnight.
12. Once set, cut into 1” squares and spread apart the cubes and place orange side down, make sure none of the cubes are touching and allow to air dry again for 4 hours. You can speed up the drying stage by dusting with powdered sugar but I find the colours to be more vibrant if I just leave them to air dry.
13. Enjoy!