These cute rhombus shaped marshmallows are called Spekkies where I grew up in the Netherlands and were a favorite treat when was a little girl.
There were two different kinds; one covered in icing sugar and one in regular sugar.
I used to love the sugar covered ones as they had a lovely crunch in every bite.
I still love them, but now I make them at home.
Vanilla flavor marshmallows with a sugary crunch and beautiful retro colors… what,s not to love?
I encourage you to try making these – I,m sure you, will love them!

IF YOU DONT KNOW HOW TO MAKE MARSHMALLOWS, WATCH THE VIDEO BELOW.

OLD FASHIONED MARSHMALLOWS ( Note: you will need to make 2 quantities)

FOR THE MARSHMALLOW MIXTURE:

  • 4. tsp POWDERED GELATINE
  • 125 ml COLD WATER
  • 170 g REGULAR SUGAR
  • 170 ml LIGHT CORN SYRUP OR LIQUID GLUCOSE
  • 65 ml WATER
  • 2 tsp VANILLA EXTRACT
  • FOOD COLORING GELS, I USE EGG YELLOW AND SOFT PINK

EXTRA:

  • 1 CUP (140 g) CORN STARCH
  • 1 CUP (225 g) SUPERFINE SUGAR OR POWDERED SUGAR
  • Make the first quantity marshmallow mixture.
  • Grease a shallow baking pan, about 11 x 16 inches (30 x 40 cm).
  • Place the powdered gelatine and 125 ml cold water in a small bowl and stir until blended.
  • Place the sugar, half the light corn syrup or glucose, and 65 ml water into a pan and bring to a boil.
  • Boil until the temperature reaches 120C
  • Add the remaining light corn syrup or glucose into a mixing bowl and start whisking on low speed.
  • Heat the gelatine in the microwave for 30 seconds, then pour into the mixing bowl, continue whisking on low speed. Carefully pour the boiled sugar which is now 120C into the mixing bowl.
  • Increase the speed to medium and whisk for another 5 minutes.
  • Add the vanilla extract and yellow food coloring and whisk for about 2-3 more minutes.
  • Pour the marshmallow mixture into the prepared baking pan and spread out to cover the whole base of the pan.
  • The marshmallow will set quickly, so be sure to work as quickly as possible.
  • Make another batch of marshmallow mixture, but now use a few drops of pink food coloring.
  • Spread the pink marshmallow mixture over the pale yellow layer, working as quickly as you can.
  • Mix the superfine sugar with the cornstarch and sift it over the top.
  • Leave to set for about 30 minutes.
  • Cut into pieces with an oiled knife or cookie cutter.
  • I use a rhombus-shaped cookie cutter here as this is the original Spekkies shape, but a sharp knife will work just as well. Roll in the sugar and cornstarch mixture, making sure all sides are covered.
  • Let dry overnight.You may need to roll the marshmallows into some more of the sugar and cornstarch mixture the next day.
  • Note: you will need a candy thermometer for this recipe.

Note: you will need to make 2 quantities.

E95A0483E95A0490E95A0492E95A0510These below are covered in powdered sugar and cornstarch.

E95A0606And these are covered in superfine sugar and cornstarch, I prefer these more.

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12 Comments

  1. hvor i bergen skal messen være, er det i sentrum eller i en slags hall? 🙂

  2. Hej Manuela!! Jag har beundrat dig och dina bakverk ett tag nu, min dröm är att bli en konditor/bagare och du ger mig väldigt stor inspiration!! Jag vill tacka för det och berömma dig för dina stora kunskaper!! 🙂 Ha det bra! //Jenny från Sverige

  3. Hei Manuela! Jeg tenkte å bake “Vanilla Cheesecake” til bursdagsfesten min på fredag, syntes den
    så fantastisk god ut! 🙂 Lurte bare på om det skal være 900g kremost i kaken? Ser det står i oppskriften, men syntes det virket litt mye.. Og kan jeg erstatte vaniljeekstrakt med vaniljeessens?

    • Hei Astrid, ja det stemmer det er 900 gram kremost i den det er mye men den er veldig godt
      Du kan bruke vanilje essens men hadde da heller brukt vaniljestang da smaken er bedre
      Gratulere så masse med dagen din på fredag, håper dagen din blir fantastisk på alle måter, hura,hura!

  4. Tusen takk for raskt svar og hyggelig bursdagshilsen 🙂 Da kjøper jeg kremost og vaniljestang i morgen. Har prøvd flere av oppskriftene dine, og oreobrowniesen er fast innslag i nesten alle besøk:) Gleder meg til mange nye, spennende oppskrifter fremover! Ha en fin uke 🙂

  5. Bárbara Pustai Reply

    Oh my god, SOOOOOOO CUTE! You have magic hands! 🙂 I can’t wait to try at home! Kisses and hugs from Brazil!

  6. Hi! I’m from the Netherlands and love ‘spekkies’ (and your kitchen ;))! Thanks for sharing this recipe and all other wonderful ideas 🙂  
    Have a nice day ! 

  7. Hi,

    I’m from the Netherlands and I’ve tried to make marshmallow’s (spekkies) a couple of times. But everytime I use powdered sugar is melts, and you get one side hard. And teh rest is all sticky and sort of melted.

    Love your website by the way!! Come here almost every week!

    • Team Passion4Baking Reply

      Hi Stephanie, I’m not sure what may have gone wrong for you. But you could try mixing the powdered sugar with 50% maisena (corn starch).
      Thank you for your kind words, hope you will continue to find inspiration in here. 🙂

      -Team Passion4Baking

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