YUM YUM Sprinkle Marshmallows
Makes: 16 Extra-Large Marshmallows
What you need:
1/2 cup corn starch
1/2 cup powdered sugar
1 cup cold water, divided
3 (1/4-ounce) packets unflavored gelatin
2 cups sugar
2/3 cup light corn syrup
1/4 teaspoon salt
1 1/2 teaspoons extract of your choice (bubblegum, vanilla, lavender, peppermint, orange)
food coloring, optional
1/4 cup rainbow sprinkles (or your favorite sprinkle mix)
Honey Hot Chocolate for serving, get the recipe HERE
What to do:
Lightly coat an 8×8 baking pan with non-stick cooking spray and set aside.
In a small bowl, sift together the corn starch and powdered sugar. Use half of the mixture to coat the sprayed baking pan. Set aside.
Pour 1/2 cup cold water into bowl of standing mixer fitted with whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens and absorbs water (about 15 minutes).
In a heavy saucepan over medium-low heat, add the remaining 1/2 cup cold water, sugar, corn syrup and salt. Stir mixture until the sugar dissolves, you may need to brush the inside of the pan with a wet pastry brush if sugar crystals begin to form. Clip a candy thermometer to the side of the pan and increase the heat to medium-high. Boil the mixture, without stirring, until the temperature reaches 240 degrees F (about 8-10 minutes).
Turn on the standing mixer to a low speed and very slowly add the hot syrup to the gelatin mixture (pour it down the sides of the bowl and not on the whisk). Gradually increase the speed to high and beat until the mixture becomes super thick (about 15 minutes). Add extract and just the smallest bit of food coloring to tint the mixture if you like. Beat for another 30 seconds or until it’s all incorporated.
Scrape the mixture into the prepared pan and sprinkle in the sprinkles as you are pouring (saving some to sprinkle over the top). Sprinkle the remaining sprinkles over the top and use a wet offset spatula to smooth. Do not cover and let stand at room temperature overnight.
Dust the top of the marshmallows with some of the remaining cornstarch and powdered sugar mixture and use the rest of the mixture to generously dust a work surface with. Turn the marshmallow slab out of the pan and onto the dusted work surface. Using a sharp chef’s knife, cut the square into 4 strips. Then cut the 4 strips into 4 separate squares so you have 16 big thick marshmallows. Don’t worry if you have to squish the marshmallows a bit while you cut them, they spring right back. Toss the marshmallows in any remaining cornstarch powdered sugar mixture you have left. Place on a plate and allow to continue to dry at room temperature. When the marshmallows are completely dry, place in an airtight container.
Really, any sprinkle will up your homemade marshmallow game!