Wednesday, September 12, 2012

Candy Corn Marshmallows


Though I don't wear any scary costumes on Halloween I really enjoy seeing  excitement of kids and adults together when Halloween approaches. It is a family affair. Scary or cute.
Today I'm going to show you a little twist on ordinary marshmallows. Candy Corn Marshmallows.
Perfect for Halloween festivities.




Candy Corn Marshmallows( about 70 cubes 1.25 inch x1.25inch)


1/4 cup cornstarch for coating
3 3/4 envelopes unflavored gelatin / one envelope is approximately 7grams of gelatin, 2 1/4 tsp to 2 1/2tsp/
1 cup cold water,divided
1 1/2 cups granulated sugar
1/2 cup light corn syrup
1/4 tsp salt
2 large egg whites, or  if you don't want to use raw egg white, use reconstituted powdered egg whites or meringue powder *(4tsp dry egg whites +4tbl warm water)
1tbl vanilla extract
1/2tsp lemon extract
1/2tsp almond  extract
food coloring : yellow and orange gel food coloring(or use other colors, for example red blue white for patriotic marshmallows)

* one egg white = 2 level tsp of powdered egg white plus 2 Tbl of warm water. I use Wilton's Meringue powder.
note: I doubled this recipe to achieve the higher height of the marshmallows.


  • PREPARE THE PAN
Oil the bottom and sides of a 13x9 inch rectangular metal baking pan or I use Pam spray along and  it works great. If you do not wish to double ther recipe I recommend that you use 9x9 inch banking pan instead of larger one.
  •  GELATIN
In the bowl of a standing electric mixer or in the large bowl sprinkle gelatin over 1/2 cup of cold water and let stand to soften.
  • SUGAR SYRUP
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2  cup of cold water and salt over medium - low heat, stirring with a wooden spoon, until sugar is dissolved. Using a pastry brush brush the sides of the pan with water. Increase the heat to medium and boil the mixture, WITHOUT STIRRING, until a candy thermometer registers 240F, about 10 minutes. You may have to brush the sides with water more than one time. Remove pan from the heat and pour sugar over the gelatin mixture, stirring until gelatin is dissolved. Be careful, boiling sugar is extremely hot.
  • MIXING SUGAR MIXTURE
With a stand mixer  mixer beat on high speed until white, thick and nearly tripled in volume, about 5-7 minutes.
  • EGG WHITES
In a separate bowl, beat the egg whites until they just frothy. Beat egg whites and vanilla  into sugar mixture until just combined. 
  • COLORING 
Divide mixture into 3 equal parts,into a separate bowls. Using a hand held mixer, mix in the colors. You should have a bowl with yellow, orange and  white marshmallow batter. To yellow  add lemon extract to orange add almond and white will be vanilla. 
  •  LAYERING
Pour white mixture  into a prepared pan. Using a spatula that you oiled or sprayed with Pam spray smooth the top. Follow with orange mixture and then yellow. Don't pour mixture on one spot, try to pour it evenly over the top. Then gently spread each marshmallow layer with spatula.. Chill until firm, uncovered at least 3 hours, or up to a day.
  • UNMOLDING
Run a thin knife around the edges of a pan and invert the pan onto a large cutting board lined with parchment paper and sprayed with PAM spray . Loosen marshmallow with your fingers and ease onto cutting board. Cut marshmallow into  1.25 inch cubes. Easy tool to use is a pizza cutter, just spray it with some Pam spray or brush with oil, it works very well.(If using 9x9 inch pan cut them into 1x1inch)
  • COATING WITH CORN STARCH
In a separate bowl coat all the marshmallow cubes with cornstarch, then place marshmallows into a fine metal sieve and shake off the excess corn starch.
  • STORING 
Store marshmallows in an airtight container, for up to a week. 

Linking to Tidy Mom

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