Lemon Marshmallows Recipe – Guest Post by Jane’s Adventures in Dinner

Plenty is delighted to welcome Jane from Jane’s Adventures in Dinner as a guest for our food month! If you’re not already familiar with Jane’s work, you are in for a discovery and a treat. Especially since she is going to tell us how to make Lemon Marshmallows (and she swears that it’s easy!).


Hi there and thanks so much for visiting while I hijack Plenty for a wee bit.

Who am I?

I’m Jane from Jane’s Adventures in Dinner.

I’m a mom, wife, teacher and obsessed by food.

In our house we love vintage and tend to make just about everything from scratch.

One of the easiest treats that I’ve come up with is marshmallows.

They are a huge wow with little effort and can be flavoured with anything that turns your fancy.

I LOVE everything lemon so these are a standby item for us.

Bring 1 1/4 cups corn syrup (I’ve also make these with honey and maple syrup-all lovely), 3/4 cups water and 3 cups of sugar to a boil.

Let it boil (and DON’T go and do all those other things demanding your attention because hot sugar can do some serious damage) until you’ve got a soft ball mixture. Test with either a candy thermometer or cold water and see if balls form when you drizzle a wee bit in. It’ll take 5-10 minutes.
lemon marshmallows recipe

Have at the ready a mixing bowl with 4 envelopes of gelatin being boomed in 3/4 cups cold water. When soft add in 2 tsp lemon extract, 5 drops of yellow food colouring and the zest of two lemons. Slowly pour in your boiling sugar while the whisk is going and whip until fluffy and light. You’ll think this will never happen until-poof! There it is.


Fold into a 9×11 baking dish that’s been lined with parchment paper dusted with a mix of 1/2 cup each icing sugar and cornstarch.

Let sit for 3 hours at room temperature and turn out onto a counter top that has another 1/2 cup each of icing sugar and cornstarch.


Cut into squares dusting the raw edges with the sugar as you go.


Now, my small one LOVES these untoasted BUT I like to give them a bit of a torch and use them as an extra treat to dip into my lemon drop cocktail.


This really is the ‘recipe’ for a happy summer C:



Thank you so much for sharing your inspiration and expertise with Plenty, Jane. We loved hosting you and will enjoy getting more of you at Jane’s Adventures in Dinner

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