Print Recipe

Rocky Road Marshmallow

Prep Time10 mins
Cook Time25 mins
Total Time5 hrs


  • 1 Egg White
  • 3/4 cup Maple Syrup/Honey
  • 200 ml water
  • 2 Tablespoons Gelatin
  • 2 Tablespoons Cocoa unsweetened
  • Extra for Dusting 3 Tablespoons each Arrowroot Flour and Cocoa
  • Options;
  • 1-1/2 cups Biscuit pieces
  • 3/4-1 cup Desiccated Coconut
  • 3/4-1 cup dried cranberries/raspberries etc
  • 1/2- 3/4 cup Nuts macadamias, pecans etc
  • 1/2 Chocolate Chip Pieces


  • Place the egg white in a clean bowl of a stand mixer with a whisk attached.
  • Pour 100ml of water into a small bowl/cup and sprinkle gelatine over. Allow to sit and thicken for a minimum of 5 minutes.
  • Pour the Maple Syrup and 100ml of water into a saucepan and bring to a slow boil.
  • Once boiling, add the gelatin mixture and whisk to combine.
  • Bring to the boil again and boil for 30 seconds.
  • Turn the whisk onto medium and pour the hot mixture down the side of the mixing bowl.
  • Once added turn to high and whisk for 5 minutes.
  • Turn off and sift Cocoa over Marshmallow mixture.
  • Return the whisk to high and whisk for 6-8 minutes, or until the Marshmallow fluffs up and becomes thick.
  • Add the selected options and fold into Chocolate marshmallow mixture.
  • Pour mixture into a lined tray/casserole dish (the size/depth of the tin will determine the size of your Marshmallows) and leave at room temperature for a minimum of 4 hours.
  • Cut the Marshmallow into pieces or cut into shapes using cookie cutters.
  • Combine additional cocoa and arrowroot, and roll each piece of Marshmallow in it (this prevents it from being too sticky).
  • Store in an airtight container at room temperature for up to 3 days.