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Candy Corn Marshmallows

Today I’m going to show how to make cute Candy Corn Marshmallows. These multi colored marshmallow treats are perfect for Halloween.

Multi colored layered marshmallows on a black plate.

Updated post from 2012

HOW TO MAKE MULTI COLORED LAYERED CANDY CORN MARSHMALLOWS

When I first made these colorful candy corn marshmallows in 2012. Back then I used corn syrup in the recipe. I have since been trying to use less of it in my baking and recipes. And so today I’m going to share with you an updated version of this homemade marshmallow recipe. But without corn syrup. Instead I’m going to use homemade Invert Sugar Syrup.

Large marshmallow cube squeezed with fingers.

MARSHMALLOW INGREDIENTS

  • Sugar
  • Water
  • Gelatin – granulated gelatin
  • Invert Sugar – recipe
  • Salt
  • Extracts
Water, sugar, gelatin, salt and invert sugar in bowls.

INVERT SUGAR SYRUP

If you plan on making these marshmallows you’ll have to plan a bit ahead. Prepare Invert Sugar Syrup on a day of or you can also prepare it up to 6 months in advance. Store it in the fridge.

Invert sugar when refrigerated it becomes nearly impossible to pour. Let it come to room temperature before using. Or alternatively you can do what I’ve been doing. I microwave it in 10 second intervals until it becomes softer and pourable but not hot.

Chilled sugar syrup in a glass jar.

PREPARE PAN

Spray a 9×9 inch pan with a nonstick spray. Set aside.

Spraying a square pan with a nonstick spray.

GELATIN

Into a bowl of your stand mixer pour cold water. Sprinkle gelatin over water. Let it bloom while you prepare sugar syrup. Gelatin is spongy when bloomed.

Gelatin sprinkled over cold water.

MARSHMALLOW SUGAR SYRUP

Into a 3 quart stainless steel pan measure invert sugar syrup, water, sugar, and salt. Stir to combine.

Tip : it’s easier to weigh invert syrup into the pan. No need to use a measuring cup. 1/2 cup invert syrup is 170 grams.

Water, sugar, salt and invert sugar in a stainless steel pot.

Heat the mixture on low heat until sugar is dissolved and mixture is homogeneous. Cover the pot for 4-5 minutes and cook until sugar is completely dissolved.

Stirring sugar,water, invert sugar and salt with a wooden spoon.

You can test if the sugar is completely dissolved by just looking at the wooden spoon that you use to stir the mixture. Any undissolved sugar crystals would be visible on the spoon. Or rub the mixture between your fingers. Just be careful not to dip your fingers into the pot as it maybe hot. Let the mixture cool slightly on a wooden spoon and then rub it between your fingers. If mixture is smooth without grainy feel sugar is dissolved.

Rubbing sugar syrup between fingers.

After all of the sugar is dissolved increase the temperature to medium and bring mixture to boil. Don’t stir. Most likely there will be some sugar particles sticking to the sides of the pan. Take a pastry brush and wash the sugar down with pastry brush dipped in water. Or alternatively cover the pan with a lid and let the syrup cook for 2-3 minutes. Condensation will wash down the sides of the pan clean. Attach a candy thermometer and watch the temperature.

Brushing down the side of the pan with a pastry brush dipped in water.

POUR HOT SYRUP OVER GELATIN

Once sugar syrup reaches 240F immediately remove pot from the heat. Pour hot mixture down the side of the bowl into the bloomed gelatin. Mixture will foam up. Stir it with a wooden spoon until gelatin is completely dissolved.

Pouring hot sugar syrup into bloomed gelatin.

Fit a mixer with a wire attachment. Start beating hot mixture at medium speed. Be careful not to touch the outside of the bowl at this stage. It will be hot. Once mixture starts to turn opaque increase speed to high. Beat until mixture is tripled in volume.

Beating sugar syrup and gelatin in a bowl with a wire attachment.

FLAVOR MARSHMALLOWS

While marshmallow mixture is beating measure flavorings into a small dish. I used Vanilla, Almond and Lemon Extracts.

Measuring vanilla, almond and lemon extract into a small dish.

EGG WHITES

I also use egg whites in my marshmallows. Addition of egg whites is optional. I like to add them as they make for an extra fluffy marshmallows. And their addition delays gelatin from setting up too fast.Which is super useful when you are layering multi colored marshmallow mixtures.

In a small dish combine meringue powder and warm water. General rule for reconstitution of meringue powder is 1 egg white = 2 tsp meringue powder + 2tbsp warm water. Whisk the mixture until white and foamy.

Whisking meringue powder with warm water.

HOW CAN I TELL MARSHMALLOW MIXTURE IS READY?

Once the bowl is lukewarm to the touch on the outside and marshmallow mixture is tripled in volume gradually beat in soft peak egg whites and extracts.

When layering different colors of marshmallows it is important not to let the marshmallow mixture beat till cold. It will start to set up pretty quickly and you won’t have enough time to color and layer it into the pan. Once your marshmallow mixture reaches ribbon stage turn off the mixer. What is ribbon stage?

Adding soft peak egg whites and extracts into marshmallow mixture.

COLOR MARSHMALLOWS

Divide white marshmallow mass evenly into 3 bowls. It is best to take a note of the weight of the bowl of your mixer before you pour anything into it. And then deduct it from the total weight.

For example : my bowl weights 900 grams.  Bowl with marshmallow mixture weighted little over 1900 grams. So I calculated about 310 grams per each colored marshmallow layer. Leaving some room for scraps – some of the mixture will be coating the bowl or utensils etc.

Color marshmallow mixture quickly with yellow and orange gel coloring. I used Americolor brand.

Coloring divided marshmallow mixture with gel colors.

LAYER CANDY CORN MARSHMALLOWS

Starting with yellow mixture pour it into a 9×9 inch pan sprayed with a nonstick spray. Immediately after, pour orange marshmallow over yellow layer. Don’t pour all of the orange mixture in one spot. Instead pour mixture in a zigzag pattern, layering it over a yellow layer. Then use a small spatula sprayed with a nonstick spray and spread yellow marshmallow so it covers the whole surface. Lastly, layer white mixture and repeat spreading white mixture with a small spatula into those hard to reach places. Let marshmallows set for 5-6 hours or overnight.

If you’d like to cover marshmallows let them set for an hour. Then gently test the top and if there is no residue on your finger you can cover it with a food wrap sprayed with a nonstick spray.

Layering colored marshmallow mixtures into a square pan.

POWDERED SUGAR AND CORN STARCH

In a bowl combine powdered sugar and corn starch. Dust a large cutting board generously with the mixture.

Dusting large cutting board with powdered sugar and corn starch.

Then run your fingers along the edge of the marshmallow slab to loosen it. Invert the marshmallow slab onto a cutting board dusted with powdered sugar. Dust the top of the marshmallow generously with powdered sugar.

Unmolding marshmallow slab onto a cutting board dusted with powdered sugar and corn starch.

HOW TO CUT MARSHMALLOWS

To cut marshmallows into even cubes I first divided slab into 6 strips. Each of which is 1.5 inch thick. Use a ruler and make markings into powdered sugar with a toothpick.

Dividing marshmallow slab into strips.

You can use a sharp knife, kitchen shears and even cookie cutters to cut marshmallows.

Ruler pressed against the side of the marshmallow to show its thickness.

I used a Wusthof Cook’s knife greased with an unsalted butter. You can also spray the blade with a nonstick spray.

Cutting marshmallows with a buttered knife.

If needed butter knife again to prevent marshmallows sticking to the blade.

Cutting marshmallows with a buttered knife.

Divide each marshmallow log into smaller sections. Use a blade to make mark the cuts. Cut each log into 6 marshmallow cubes. You’ll have 36 large 1.5 inch candy corn marshmallows cubes.

Cutting marshmallow into cubes.

COAT WITH POWDERED SUGAR AND CORN STARCH

Coat marshmallows with powdered sugar/corn starch mixture. Then place coated marshmallows into a fine mesh sieve. Shake it to remove residue from the marshmallow cubes.

Coating fresh marshmallows with powdered sugar and corn starch.

HOW TO STORE CANDY CORN MARSHMALLOWS

Layer marshmallows into an airtight container. Place a piece of parchment between layers. Store in an airtight container for up to 2-3 weeks.

Putting marshmallows into an airtight container.
Marshmallows layered in a container layered between parchment paper.
Multi colored layered marshmallow cubes.

TO MAKE HOMEMADE CANDY CORN MARSHMALLOWS YOU NEED

MORE HOMEMADE CANDY RECIPES :

Candy Corn Marshmallows
Prep Time
25 mins
Cook Time
15 mins
Cooling
5 hrs
 

Homemade marshmallows without corn syrup.

Recipe makes 36 1.5inch cubes, or 81- 1inch cubes

serving size 1.5inch cube

Course: Candy, Dessert
Cuisine: American, French
Keyword: candy corn marshmallows, homemade marshmallows, layered marshmallows, multi colored marshmallows
Servings: 36
Hanielas.com: Hani Bacova
Ingredients
Marshmallows Mixture
  • 3 cup granulated sugar
  • 1/2 cup invert sugar syrup (170 grams)
  • 1 cup water
  • 1/4 tsp salt
  • 15 3/4 tsp gelatin (7 packets, one packet is 2 1/4tsp )
  • 1 cup water
  • 2 tsp Vanilla Extract
  • 1/4 tsp Almond Extract (optional)
  • 1/4 tsp Lemon Extract (optional)
  • food colors : orange, yellow gel colors
Egg Whites
  • 4 tsp meringue powder
  • 4 tbsp warm water
Coating Mixture
  • 1/3 cup powdered sugar
  • 1/3 cup corn starch
Instructions
  1. Spray a 9×9 ich pan with a non stick spray. Set aside.

  2. Into a small dish measure Vanilla Extract (2tsp), Almond Extract (1/4tsp) and Lemon Extract (1/4tsp). Almond and Lemon are optional.

Marshmallow Mixture
  1. Into a bowl of your stand mixer pour cold water (1cup). Sprinkle gelatin (15 and 3/4tsp / 7 packets) over water. Let it bloom while sugar syrup is cooking.

  2. Into a 3 quart stainless steel pan measure invert sugar syrup (1/2cup/170grams), water (1cup), sugar (3cups), and salt (1/4tsp). Stir to combine. Heat the mixture on low heat until sugar is dissolved and mixture is homogeneous. Cover the pot for 4-5 minutes and cook until sugar is dissolved.

  3. After all of the sugar is dissolved increase the temperature to medium and bring mixture to boil. Don’t stir. You may notice sugar particles sticking to the sides of the pan. Take a pastry brush and wash the sugar down with a pastry brush dipped in water. Or alternatively cover the pan with a lid and let the syrup cook for 2-3 minutes. Condensation will wash down the sides of the pan clean. Attach the candy thermometer inside of the pan. If you notice any sugar crystals on the sides of the pan while sugar syrup is cooking be sure to wash them down with a pastry brush dipped in water.

  4. Once sugar syrup reaches 240F immediately remove pot from the heat. Pour hot mixture down the side of the bowl into the bloomed gelatin. Mixture will foam up. Stir it with a wooden spoon until gelatin is completely dissolved. About 60 seconds.

  5. Fit a mixer with a wire attachment. Start beating hot mixture on medium speed. Be careful not to touch the bowl at this stage. It will be hot. Once mixture starts to turn opaque increase speed to high. Beat until tripled in volume.

Egg Whites
  1. In a small dish combine meringue powder (4tsp) and warm water (4tbsp). Whisk till foamy and white.

  2. Once the bowl is lukewarm to the touch on the outside and marshmallow mixture tripled in volume gradually beat in soft peaks egg whites and extracts.

    When layering different colors it is important not to let the marshmallow mixture beat till cold. It will start to set up pretty quickly and you won’t have enough time to color and layer it into the pan. Look for a ribbon stage and then turn off the mixture.

  3. Divide white marshmallow mixture evenly into 3 bowls. Color marshmallow mixture quickly with yellow and orange gel coloring, leaving one portion uncolored.

Layer Colored Marshmallow Mixtures
  1. Starting with yellow mixture, pour it into a 9×9 inch pan sprayed with a nonstick spray. Immediately, over yellow layer pour orange mixture. Don’t pour all of the orange mixture in one spot. Instead pour it over yellow layer in a ziz-zac pattern. Then use a small spatula sprayed with a nonstick spray and spread it so it covers the whole surface. Lastly, layer white mixture and repeat spreading white mixture with a small spatula into those hard to reach places. Let marshmallows set for 5-6 hours or overnight.

Coating Mixture
  1. In a bowl combine powdered sugar (1/3cup) and corn starch (1/3cup). Set aside.

Cut Marshmallows
  1. Dust a large cutting board with coating mixture. Invert set marshmallow slab onto sugar/starch dusted surface. Generously dust the top of the marshmallow slab. Divide marshmallow into strips. I used a ruler and a toothpick to mark the strips sections.

  2. Butter or spray a blade of a sharp knife with a nonstick spray. Cut the marshmallows strips into cubes.

Coat Marshmallows
  1. Coat marshmallows with powdered sugar/corn starch mixture. Then place coated marshmallows into a fine mesh sieve. Shake it to remove residue from the marshmallow cubes.

Recipe Notes
HOW TO STORE MARSHMALLOWS

Layer marshmallows into an airtight container. Place a piece of parchment between layers. Store in an airtight container for up to 2-3 weeks.

CAN I HALF THIS RECIPE?

Yes. If you half the recipe you’ll have to use a smaller pan to be able to create a multi colored layer marshmallow slab. Or instead of layering you can swirl the colors together.

WHY DO YOU USE EGG WHITES?

Egg whites yield extra fluffy marshmallows. And addition of egg whites gives extra time to color and layer marshmallows into a pan, before gelatin starts to set. 

WHERE IS THE RECIPE FOR INVERT SUGAR SYRUP?

Invert Sugar Recipe

 

PIN IT for later

Multi colored layered marshmallow cubes in a green porcelain dish.

This recipe was originally published on September 12th, 2012. On September 18th, 2019 I updated this recipe with new step by step photos, written text and a video.

This post contains Amazon affiliate links that earn me a small commission, at no cost to you. I only recommend products that I use and love. Learn more about my affiliate policy here.

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4 Comments

  1. Dear Hani good morning. I just discovered your blog and it is amazing! I am in love with it. I will start doing some of your recipes but I have a doubt. The marshmallows I do them like you but I don’t use the white eggs. Why do you put them? Any special reason? Because this mixture is very sticky, does the white eggs do it less sticky? Isn’t it difficult to separate the mixture into 3 bowls because when I do it I hardly can put it in my baking pan :-). Hope you can help me if not anyway I will try to do them this way and see. Thank you for your recipes, hugs from Spain!!

    1. Hi Ruth,
      you don’t need to put the egg whites in. I do that to make them more fluffier, but you can definitely make them without. I usually don’t let the mixture become super stiff when I have to separate it or if I have to pipe the marshmallow etc. Then it’s like you said impossible to separate it. 🙂 It so easy to over beat the mixture. It happened to me few times. You can make these in 3 batch step without the hassle of separating the marshmallows.

      1. Dear Hani thank you so much!!! I will try your way just curiosity 🙂 and I will not over beat it see if i can manage to separate it. If not the other option is to do it in 3 parts but while I finish the second I just let the first in the baking pan correct and then I do the second one and I put it on top. I imagine this is the way :-). Thank you for all your help. Have a nice weekend!

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