Recipe: Flumps


In the UK, we call them Flumps but you might be more familiar with the name 'marshmallow twists'. No matter what you think, if you have the right ingredients, time and patience then get down to business with the prettiest homemade sweets you ever did see. Family and friends will love 'em.


  • 200 g caster sugar
  • 140 ml water
  • 1 tbsp liquid glucose
  • 6 leaves gelatine
  • 2 egg whites
  • 3 colours professional grade food colouring
  • 2 tbsp cornflour
  • 2 tbsp icing sugar
Make the Sugar Syrup

Step 1

Make The Sugar Syrup

Submerge the gelatine sheets into about half of the cold water and leave to soak for 5 minutes. Place the rest of the caster sugar and the other half of the water into a saucepan with the liquid glucose and heat to a simmer. Heat with a thermometer until it reaches 120ºC, making sure not to stir with a spoon, but occasionally swill it around.

Whisk the Eggs

Step 2

Whisk The Eggs

Warm the soaked gelatine leaves and water in a pan so that it dissolves, whilst the sugar mixture heats. Whisk up the egg whites in a clean stand mixer to stiff peaks.

Finish the Marshmallow

Step 3

Finish The Marshmallow

Slowly pour in the sugar mixture (once it reaches 120ºC) into the stiff egg whites whilst it continues whisking. Dribble the warm & dissolved gelatine mixture in too and keep whisking for another 3-4 minutes until it cools slightly.

Colour the Marshmallow

Step 4

Colour The Marshmallow

Divide the glossy marshmallow between 3 bowls (you can keep ⅓ in the bowl it’s already in), colour each one to a pastel shade (or any colours of your choice) then place each colour into a piping bag.

Pipe and Set

Step 5

Pipe And Set

Combine the cornflour and icing sugar and sieve it over 3 baking trays to just cover the tray. Pipe long strips 1cm wide onto the dusted baking trays, making them all about the same length. Sieve over more of the cornflour and icing sugar mixture. Leave to set for a couple of hours.

Twist and Set

Step 6

Twist And Set

Line 3 strands (one of each colour) up on a dusted board and skewer them together at each end with cocktail sticks. Twist the ends in alternate directions to form the spiral, then leave to set for another few hours before removing the cocktail sticks and serving.

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