Marshmallow Slice

Melt in your mouth, buttery shortbread base, with soft, thick, fluffy marshmallow!!!! homemade marshmallow slice –  YUMMY!!!

marshmallow slice can be a bit time-consuming, as it has two elements to make.  The shortbread base which is really quick and easy to make, but then you have to cook it and wait for it to be totally cool before even attempting to pour the marshmallow on top.

While the shortbread is cooling,  make the  marshmallow. You really need to beat the gelatine and dextrose mixture for around 10 minutes to make sure your marshmallow is beautifully light and fluffy.

I would not recommend making the marshmallow until your shortbread is cold, otherwise you will end up with a bowl full of set marshmallow and it WILL NOT spread on top of your shortbread base.

I normally leave my marshmallow white, but you can add food colouring at the same time you add the vanilla extract.  I’m not too keen on food colouring, but there are loads of good natural options if you want to change things up a bit.

Having said that it is  time-consuming it is also super easy, but looks fabulous and is great for kids parties or a lovely afternoon tea with friends or family.

Prior to being sugar free, if we ever went to a bakery my kids would most certainly choose the huge sugar laden, teeth rotting, marshmallow slice.

It’s nice to know now that I have control over  exactly what ingredient are in the  treats that the kids are eating and I can at least appease myself somewhat to know that my marshmallow slice is a lot better for us, although still a treat,

For an extra special treat you can spread raspberry chia seed jam over the base before putting the marshmallow on.



Delicious sugar free homemade marshmallow slice


Marshmallow Slice
Prep time
Cook time
Total time
  • Shortbread base
  • 125 grams butter
  • ½ cup dextrose
  • 100g plain flour
  • 50g of either cornflour or rice flour
  • Marshmallow
  • ¾ cups dextrose
  • ⅓ cup hot water
  • ⅓ cup cold water
  • 1 tablespoon Gelatine Powder
  • 1 tsp vanilla extract
  1. Preheat oven to 150C (302F)
  2. line a slice tin 26cm x 6cm (10.5in x 6.4in) with baking paper
  3. soften the butter (do not melt) add dextrose and using your mixer or hand held beater cream the butter and sugar until light and fluffy
  4. sift in the flours, and work into the butter and dextrose mixture until a soft dough forms,
  5. roll out to fit your slice pan prick gently all over dough with a fork
  6. bake for about 20 mins and starting to slightly colour
  7. One cooked set aside to cool
  8. Once your base is cooling, start on your marshmallow
  9. Using a whisk or fork, combine gelatine and ⅓ cup of cold water in your mixer bowl and set aside for a 5 - 10 minutes to bloom.
  10. Combine dextrose and ⅓ cup hot water in a saucepan heat, until boiling and then turn the heat down to low and leave for around 10 mins, make sure the dextrose dissolves and the syrup is clear.
  11. Add the hot syrup to the gelatin mixture and beat on low speed until incorporated.
  12. beat sugar and gelatine mixture on high for 10 -15 minutes (depending on your mixer) you will know it's ready as it should be very thick, white and glossy, and hold soft peaks when you lift the mixer out.
  13. Add vanilla and ( food colouring if using) and beat until thoroughly combined .
  14. Spread on top of your cooled shortbread base Smooth top with a damp spatula and sprinkle with coconut threads, chopped nuts or sprinkles
  15. Keep in an airtight container for up to 1 week

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