photo (23)

*Stand mixer and candy thermometer needed for this recipe.

Ingredients:

3 packets unflavored gelatin
1 c ice cold water
1 1/2 c white sugar
1 c light corn syrup
1/4 tsp salt
3/4 tsp extract flavoring *(You can use any flavoring.  I’ve made these with peppermint extract, strawberry extract, and lemon extract. See note below)
1/4 c powdered sugar
1/4 c cornstarch
Non-stick cooking spray
Optional: food coloring

Directions:

1. Pour 1/2 c ice cold water and gelatin packets into the bowl of a stand mixer.  Attach whisk to stand mixer.
2. In a small saucepan add remaining 1/2 c water, sugar, corn syrup, and salt. Heat over medium-high heat, cover and cook for about 4 minutes. Uncover and clip a candy thermometer onto the side of the pan.  Cook until mixture reaches 240 degrees F. Remove from heat immediately.
3. Turn stand mixer on low and slowly pour sugar mixture down the side of the bowl into gelatin and water.  When all is added, increase to high speed.  Whisk until the mixture becomes very thick and is lukewarm, about 14 minutes.  Add extract flavoring during the last 1 minute of whisking. 
4. While mixture is whisking, combine powdered sugar and corn starch in a small bowl. Spray a 9 x 13 in metal baking pan with nonstick cooking spray. Coat bottom and sides of the pan with the sugar/cornstarch mix.  Pour any extra powder back into bowl and reserve for later use. 
5. When marshmallow cream is done whipping, pour it into the prepared pan using a lightly sprayed spatula for spreading into the pan.  If you would like to add color to your marshmallows, drop food coloring on top and swirl with a sprayed knife or toothpick. After swirling food coloring, dust the top of marshmallows with enough sugar/cornstarch mixture to lightly cover. Allow marshmallows to set for at least 4 hours.
6. Turn marshmallows out onto a cutting board and cut into small squares using a pizza cutter sprayed with non-stick spray. Once cut, roll marshmallows in sugar/cornstarch mixture to coat all sides. Store in airtight container for up to 3 weeks.
 
*Note: If you use peppermint extract 3/4 tsp is plenty.  The peppermint marshmallows are delicious in hot chocolate! If you use strawberry or lemon extract, you can increase the amount to 1 tsp. The lemon marshmallows taste like lemon meringue bites and are completely amazing. They are by far my favorite.
 
*The first time I made these, I used a heart cut out for my daughter’s Valentine’s Day themed birthday party.  It was much easier to use a pizza cutter for them the next time I made them 🙂
 
*It is also important for me to note that these are sooo much better than store bought marshmallows!
 
Yields about 100 marshmallows, serving size 2 marshmallows
 2 points on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers.
 
Recipe from momadvice.com
Advertisements