Easter marshmallow treats
Makes about 12 treats (depending on the size of your cookie cutter) Making your favorite store-bought treats at home is fun and tasty! Marshmallows are easy once you get the hang of it. Just make sure to have a thermometer handy. If you don't like the sugar coating on your treats, they're also delicious dipped…

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CIA FOODIES


Marshmallow Easter Treats

Makes about 12 treats (depending on the size of your cookie cutter) Making your favorite store-bought treats at home is fun and tasty! Marshmallows are easy once you get the hang of it. Just make sure to have a thermometer handy. If you don't like the sugar coating on your treats, they're also delicious dipped in chocolate! Chef's Note: To make colored sugar, place granulated sugar in a jar or lidded container. Add liquid food coloring (start with 1 drop at a time), cover, and shake until the food coloring is completely dispersed. Add more coloring for darker pigments. If making assorted colors, you'll need about 1 cup per color.

Ingredients

  • 3/4 oz (3 tablespoons; 3 envelopes) powdered gelatin
  • 1/2 cup very cold water
  • 1 1/2 cups granulated sugar
  • 3/4 cup light corn syrup
  • 1/4 cup honey
  • 1/2 cup water
  • 1 tablespoon vanilla extract
  • 1 1/2 cups colored granulated sugar (see note)

Directions

  1. Stir the gelatin into the cold water in a stainless-steel bowl. Set aside. Oil a 9-inch square baking pan, a rubber spatula, and an offset palette knife.
  2. Combine the granulated sugar, corn syrup, honey, and water in a 2-quart saucepan. Bring to a simmer over medium heat, stirring constantly. Stop stirring when the mixture begins to bubble. Cook, without stirring, until the mixture reaches 250°F. Remove from the heat.
  3. Pour the hot syrup into a 5-quart mixer bowl. Allow to cool undisturbed until a thermometer in the syrup reads 210°F, about 15 minutes.
  4. While the syrup is cooling, melt the gelatin over a hot water bath.
  5. When the syrup reaches 210°F, add the melted gelatin. Whip on the highest speed until very light, about 6 minutes. Whip in the vanilla extract.
  6. Remove the marshmallow from the bowl using an oiled rubber spatula and place in the prepared baking pan. Spread in an even layer with the oiled offset palette knife.
  7. Allow to set at room temperature for at least 2 hours. The marshmallows are easier to cut if they set overnight.
  8. Remove the slab of marshmallow from the pan and place on a piece of parchment paper, oiled side-down.
  9. Cut into shapes using lightly oiled cookie cutters.
  10. Dredge the marshmallows in the colored sugar to prevent them from sticking together.
  11. Store in an airtight container.

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