Funfetti found its way into marshmallows and I couldn’t be happier! Homemade vanilla marshmallows infused with rainbow sprinkles both inside and out. Little bites of sugar-coma-inducing happiness.
They have this creamy, pillowy, melt-in-your mouth quality to them that is impossible to resist. You will never look at store-bought ones the same way again. These are infinitely superior in quality, texture and taste.
If you’ve never made candy before or worked with hot syrup then it is intimidating. I still feel a twinge of apprehension every time I make them and I’ve made them or their cousins, marshmallow fluff, dozens of times. You need a short span of uninterrupted time. I always line up all my ingredients so they’re ready to go, put the kitties away in their rooms where they’re safe from sputtering, molten-hot candy syrup and I keep an emergency bowl of ice water nearby – in case it does get on my fingers – to plunge them in.
Once made you will have the stickiest pans and utensils you ever set eyes on. Soak them in the sink with boiling water and all that sweet goo will easily melt away.
And I can’t forget to mention I made these with honey and not corn syrup. I honestly can’t tell the difference in flavor or texture but I feel better about eating them. They’re also egg-free.
Homemade vanilla marshmallows infused with rainbow sprinkles both inside and out. Little bites of sugar-coma-inducing happiness.
- Line an 8x8-inch pan with parchment or aluminum foil. Lightly grease with butter or baking spray.
- Whisk together the powdered sugar and cornstarch and sprinkle a thick layer over the bottom of the pan followed by 2 - 3 tablespoons of the sprinkles.
- Put the gelatin in the bowl of a stand mixer. Combine 1/2 cup plus 2 tablespoons cold water and vanilla in a measuring cup then pour over the gelatin while whisking gently with a fork. Stir until well combined with no large lumps.
- Pour 3/4 cup water and the honey into a 3-quart or larger saucepan fitted with a sugar thermometer. Stir in the granulated sugar and salt. Bring to a boil over medium-high heat.
- Do not stir the sugar once it has come to a boil or it may crystallize. Continue boiling until the sugar mixture reaches about 247°F to 250°F. The sugar may boil up the sides - if it threatens to go over you can turn down the heat slightly or remove the pan from the heat for a moment.
- Once it reaches temperature turn off, remove from heat and take off the thermometer. Drap a kitchen towel over the top of the stand mixer with one side open.
- With the mixer running on low speed carefully and slowly pour the hot sugar syrup down the side of the bowl into the gelatin. Turn speed up to medium for 2 minutes then high for 10 - 12.
- Scrape or scoop the marshmallow into the pan and spread as evenly as you can. Sprinkle generously with sprinkles. Let the mixture set overnight, uncovered.
- When ready to cut remove using the parchment to a cutting board. Use a large chef's knife or pizza wheel to cut into 1 or 2-inch squares. You can dip your knife into hot water between cuts.
- Toss the squares in the leftover confectioners' sugar so all sides are covered. Store in an airtight container up to 1 month.
Adapted from The Kitchn
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved