Homemade Flower Marshmallows
If you like marshmallows, then you'll love homemade marshmallows even more! Easy to make, these fluffy treats are the perfect thing to serve at a party. Your little guests will love all the fun colors and shapes!
- 3 envelopes unflavored gelatin
- 1 cup ice cold water, divided
- 12 ounces granulated sugar (approximately 1 1/2 cups)
- 1 cup light corn syrup
- 1/4 tsp. kosher salt
- 1 tsp. vanilla extract
- 1/4 cup + 2 tbsp. powdered sugar
- 1/4 cup + 2 tbsp. cornstarch
- Medium saucepan
- Candy thermometer
- 9x13" baking pan
- Nonstick spray
- Pour 1/2 cup of the water in to the bowl of a stand mixer fitted with a whisk attachment. Spring the gelatin on top of the water, and let it sit to bloom.
- In a medium saucepan, stir together the remaining 1/2 cup of water with the granulated sugar, corn syrup and salt. Cover and heat over medium-high heat for 3-4 minutes.
- Uncover the saucepan, and clip a candy thermometer to the side of the pan. Cook the sugar mixture until it reaches 240° F, about 7-8 minutes. Once the mixture reaches 240° F, immediately remove it from the heat.
- Turn the mixer on low speed, whisking the water and gelatin mixture. With the mixer running, slowly pour the hot sugar syrup down the side of the bowl into the gelatin mixture.
- Once all the sugar syrup has been added, increase your mixer speed to high. Whip the marshmallow mixture until it becomes very thick and the temperature reduces to lukewarm, about 12-15 minutes. Add the vanilla, and whip for approximately 1 additional minute.
- While the marshmallows are whipping, prepare your baking pan. Combine the 1/4 cup of powdered sugar and cornstarch in a small bowl. Lightly spray your baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture, and coat the bottom and sides of your pan. Save the remaining mixture for later use.
- When the marshmallows are ready, pour the mixture into your prepared pan. Lightly spray your spatula with cooking spray, and use the spatula to evenly spread the marshmallow mixture in your pan.
- Dust the top of the marshmallows with the remaining sugar and cornstarch mixture. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
- After the marshmallows have set, turn them on to a cutting board. In a small bowl mix together the remaining 2 tablespoons of powdered sugar and cornstarch.
- With a miniature cookie cutter of choice, cut out the marshmallow shapes. (It will be easier and more precise if the cutter is clean, so clean it with hot water if it builds up with sticky sides.) You can also cut the marshmallows into 1-inch squares if you'd prefer. Toss the cut marshmallows in the sugar and cornstarch mixture. Shake off any loose sugar and cornstarch.
- Store the marshmallows in an airtight container for up to 3 weeks.