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Willy Wonka Series; Violet Marshmallows

And then again, ‘ Grandpa Joe went on speaking very slowly now so that Charlie wouldn’t miss a word, ‘Mr Willy Wonka can make marshmallows that taste of violets…’

Charlie and the Chocolate Factory, Roald Dahl

  Wonka's Violet Marshmallow recipe Charlie and the Chocolate Factory Food in Literature

So, they smelt quite nice. And I’m sure as a flower they’re gorgeous to look at. But there’s something about eating floral, and this goes for rosewater as well, that doesn’t sit quite well with me. And it definitely doesn’t go down well with me when I start burping flowers. Ech.

But to each their own. I guess Roald Dahl must have had some childhood memories based around the flower for it to appear in Charlie and the Chocolate Factory. Twice.

Willy Wonka Series; Violet Marshmallows Charlie and the Chocolate Factory

I eventually followed a recipe from wikihow — instructions with one or two sentences per point works for me. I did however make a few changes. They called for the temperature to reach 244oF, while sugar needs to reach 250oF, hard ball stage, to become marshmallow.

To make, collect or measure out

spray oil

parchment paper

1/2 cup cold water

3 envelopes unflavoured gelatin

2/3 cups corn syrup

2 cups white sugar

1/4 cup water

1/4 tsp salt

3 drops violet essence (I purchased mine through BakingPleasures.com.au)

1/3 cup gluten free corn starch

1/3 cup powdered sugar

purple food colouring

Willy Wonka Series; Violet Marshmallows Charlie and the Chocolate Factory

Start by spraying the container with oil, and lay down some waxed parchment paper. Better yet, if you have a silicone pan, use that as it’s already non-stick.

Mix together the 1/3 cups each of corn starch and powdered sugar and sprinkle it over the container using a sifter.

In the mixer add in 3 envelopes of gelatin (3/4 oz or 3 tbsp) and 1/2 cup of cold water. Leave for 10 minutes.

Meanwhile in a small saucepan, add in 2 cups white sugar, 1/4 cup water and 2/3 cup corn syrup (glucose syrup derived from corn) and bring to a boil. Let boil (I’ve been told to not stir sugar) until the temperature is 121oC (250oF). You’re fine up to 130oC (265oF). Past that, it won’t be marshmallow.

Pour the boiled sugar mixture into the mixer with the gelatin and mix at medium to high speed. Add in 1/4 tsp of salt. Let mix for 15 minutes.

Nearing the end, pour in the 3 tbsp of violet essence and a drop at a time of purple food colouring until it’s reached the darkness you want.

Take a plastic spatula and scoop and smooth the marshmallow into the pan. Sprinkle with leftover cornstarch/powdered sugar mix.

Let sit for several hours in a cool place. Meanwhile wash your equipment is hot water. It’s a sticky mess!

Slice with a pizza cutter and dust edges with cornstarch/powdered sugar so the sliced pieces don’t stick together before serving.

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  1. When I combined the boiled sugar mixture into the gelatin and mixed, they did not combine and all that was left was the gelatin mixture with multiple clumps of hardened sugar and I was wondering if you had any idea what could have gone wrong.
    Thanks 🙂

  2. Being vegetarian, I’ve noticed that quite a few of your recipes contain gelatin. Do you have any suggestions of ingredients that could be used as a substitute?

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