Makes lots!


  • 1 tbs icing sugar

  • 1 tbs cornflour

  • Mild oil for the knife and tin (I use a bland vegetable oil)

  • 25g gelatine powder (2 sachets)

  • 125ml near-boiling water

  • 250ml water

  • 2  egg whites

  • 500g granulated sugar

  • A food mixer and a sugar thermometer.


  • Put a few drops of oil into a large, square-sided tin, (I use a big Swiss roll tin, that's about an inch deep) and then use your fingers to smear it all over every inch of it.

  • In a little bowl, mix the icing sugar and cornflour and then sprinkle a bit of the mix into the tin to coat it. This will stop the gooey mallow sticking. Any excess, sprinkle back into the bowl. 

  • Pour 125ml of near-boiling water into another little bowl and mix in the gelatine powder. Stir until it is dissolved.

  • In a saucepan, add 250ml of water to the 500ml of sugar. Over a fairly low heat, warm the mix and stir until the sugar disappears. Then increase the heat and bring to a rollocking boil. Hugh Fearnley-Whittingstall recommends using a sugar thermometer at this stage to bring the mix to 122 degrees centigrade. This is called the 'hard ball stage'. 

  • While the syrup is heating, put the egg whites into a stand mixer and beat until peaky and fairly stiff. 

  • Once you hit the right temperature with the syrup, take it straight off the heat. Add the gelatine mix and stir. 

  • Now, being super careful, trickle the syrup into the egg whites as the mixer is switched on and beating. It will turn into a glossy, foamy cream. 

  • Once all the syrup has been added, keep beating until it gets stiffer, but is still fluid.

  • Pour the mix into the prepared tin. It is truly magic stuff. 

  • Leave the mallow to set somewhere cool, but don't put it in the fridge. 

  • When you're ready to turn it out, dust a chopping board with more cornflour and icing sugar and use an oiled knife to jimmy it out. Keep adding more cornflour and icing sugar if it gets sticky.

  • Use a sharp knife to chop into slices and then squares. Dust as required, but do shake off the excess. 

  • Eat as they are, toast in a fire or plop into hot chocolate.