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  • 104 g of water (1)

  • 65 g of inverted sugar

  • 195 g of sugar

  • 6 g of vanilla paste

  • 6 g of 325NH95 pectin

  • 52 g of water (2)

  • 6 g of xanthan gum

  • 6,82 g of Yumgo WHITE POWDER

  • 58,18 g of water (to hydrate the powder)


  1. Sift the vanilla paste with water (1).

  2. Boil water (2) with the pectin and set aside in a cool place.

  3. Cook water (1), trimoline, sugar to 110°C. At the end of the cooking add the xanthan gum and mix.

  4. Mix Yumgo White Powder and the water to rehydrate it.

  5. Pour the syrup over Yumgo White Powder rehydrated, then add the melted pectin mass. 

  6. Whip the marshmallow at highest speed and pour into molds at  35°C.

  7. Store marshmallows in an airtight container at room temperature or in the freezer.


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