Candy Corn Marshmallows

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

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 tried to use less of it in my baking and recipes. And so today I’m going to share an updated version of this homemade marshmallow recipe. But without corn syrup. Instead, I’m going to use homemade Invert Sugar Syrup.

MARSHMALLOW INGREDIENTS

• Sugar
• Water
• Gelatin
• Invert Sugar – recipe
• Salt
• Extracts

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.

Refrigerated invert sugar syrup becomes nearly impossible to pour. Let it come to room temperature before using. 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.

PREPARE PAN

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

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.

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 straight into the pan. No need to use a measuring cup. 1/2 cup invert syrup is 170 grams. Use a kitchen scale.

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.

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.

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.

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.

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.

FLAVOR MARSHMALLOWS

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

EGG WHITES

I also use egg whites in my marshmallows. The addition of egg whites is optional. I like to add them as they make for extra fluffy marshmallows. And their addition delays gelatin from setting up too fast, which is super helpful 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.

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?

COLOR MARSHMALLOWS

Divide white marshmallow mass evenly into three bowls. It is best to note 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 mixing 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 gel food coloring.

LAYER CANDY CORN MARSHMALLOWS

Starting with the yellow mixture, pour it into a 9×9 inch pan sprayed with a nonstick spray. Immediately after, pour the orange marshmallow mixture over the yellow layer. Don’t pour all of the orange mixture in one spot. Instead, pour the mixture in a zigzag pattern, layering it over a yellow layer. Then use a small spatula sprayed with a nonstick spray and spread the yellow marshmallow to cover the whole surface. Lastly, layer the white mixture and repeat, spreading the 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.

POWDERED SUGAR AND CORN STARCH

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

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.

HOW TO CUT MARSHMALLOWS

I cut the marshmallow layer into cubes. First, divide the slab into six strips. Each of which is 1.5-inches thick. Use a ruler and make markings into powdered sugar with a toothpick.

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

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

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

Divide each marshmallow log into smaller sections. Cut each log into 6 marshmallow cubes. You’ll have 36 large 1.5-inch candy corn marshmallows 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.

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.

TO MAKE HOMEMADE CANDY CORN MARSHMALLOWS YOU NEED

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.

• 9×9 inch pan
• Nonstick Spray
• Kitchen Scale
• Gel Food Colors : Yellow, Orange
• Extracts : Vanilla, Almond, Lemon
• Wusthof Cook’s Knife 9inch
• Small Offset Spatula
• Stand Mixer
• Candy Thermometer
• Bowls, Spatulas

• MORE HOMEMADE CANDY RECIPES
• Caramel Wafer Bars
• Apple Cider Caramels
• Thick Caramel
• Easy Fudge via Live Well Bake Often

PIN IT for later

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.