This past weekend was a great weekend. There were birthday parties, friends, family, and a cookout over the fire pit; it was just an over all fun, relaxing weekend. And what good is time spent around the fire pit if there aren't any s'mores? Right?
These candy corn marshmallows taste just like a regular marshmallow, but make Halloween s'mores a little more fun!
Friday, I decided to make my first attempt at making homemade marshmallows in preparation for the weekend. I figured why try plain white marshmallows when I could make them look like candy corn. Well, attempt number one ended in tears, and marshmallow in the garbage. By the time I was attempting to spread the 3rd layer of marshmallow it had already set up and would not spread at all. After altering
Haniela's process a little bit attempt number two was a success!!!
I'm not sure if it was because it was my second attempt, or if it was because I laid out a very strategic plan; but attempt number two was sooooooooo much easier. I know the recipe looks really long but it is not very complicated. Basically you are doing the same thing three times. I just wanted to spell it all out step by step so marshmallow rookies (like myself) might have an easier time with it. Plus, next year when I make these again and look back at the recipe I'll know what I did.
Candy Corn Marshmallows
White Layer
3 1/2 envelopes Knox unflavored Gelatin (you get 4 envelopes in a 1oz. Knox gelatin box)
1 cup cold water, divided (1/2 cup & 1/2 cup)
1 1/2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg white, OR 2 level teaspoons powdered egg whites/meringue powder & 2 Tablespoons of warm water (I used Meringue powder)
1. Spray the bottom and sides of a 9"x13"
baking pan with cooking spray. Line the bottom of the pan with parchment
paper and spray the parchment paper lightly with cooking spray. The pan I used was a Bakers Secret 9"13" metal pan and all three layers came right to the top.
2.
In the bowl of a standing mixture (You could use a hand mixer, but when
working with hot sugar I prefer a standing mixer.) sprinkle the gelatin
over 1/2 cup cold water. Swirl and let stand to allow the gelatin to
soften.
3.
In a 3-quart saucepan heat 1/2 cup cold water, salt, sugar, and corn syrup
over medium-low heat. Stir it with a wooden spoon until all the sugar is
dissolved. If necessary use a pastry brush to brush the sides of the
pan with water.
4.
Increase the heat to medium-high and boil the mixture, until a candy
thermometer reached 250 degrees. (Keep an eye on the sugar mixture,
because you don't want to have to deal with cleaning up burnt sugar.) If
necessary use a pastry brush to brush the sides of the pan with water.
5. Remove the saucepan from the heat and pour the mixture over the the gelatin. (Keep in mind the sugar mixture is extremely hot, so please place a hot pad under your bowl and handle with extreme caution. Your bowl will get hot!!!)
6. Stir until combined.
7. In a standing mixture (You could
use a hand mixer, but when working with hot sugar I prefer a standing
mixer.) beat on high speed until the mixture is white, thick, and almost
tripled in volume. The mixture begins to look like marshmallow fluff.
8. In a separate bowl, beat the egg whites (or meringue powder and water) until you get stiff peaks.
9. Add the egg whites and vanilla to the sugar mixture and beat until just combined.
10. Pour the mixture into the prepared pan, and set aside.
Orange Layer
3 1/2 envelopes Knox unflavored Gelatin (you get 4 envelopes in a 1oz. Knox gelatin box)
1 cup cold water, divided (1/2 cup & 1/2 cup)
1 1/2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg white, OR 2 level teaspoons
powdered egg whites/meringue powder & 2 Tablespoons of warm water (I
used Meringue powder)
1.
In the bowl of a standing mixture (You could use a hand mixer, but when
working with hot sugar I prefer a standing mixer.) sprinkle the gelatin
over 1/2 cup cold water. Swirl and let stand to allow the gelatin to
soften.
2.
In a 3-quart saucepan heat 1/2 cup cold water, salt, sugar, and corn syrup
over medium-low heat. Stir it with a wooden spoon until all the sugar is
dissolved. If necessary use a pastry brush to brush the sides of the
pan with water.
3.
Increase the heat to medium-high and boil the mixture, until a candy
thermometer reached 250 degrees. (Keep an eye on the sugar mixture,
because you don't want to have to deal with cleaning up burnt sugar.) If
necessary use a pastry brush to brush the sides of the pan with water.
4. Remove the saucepan from the heat and pour the mixture over the the gelatin. (Keep in mind the sugar mixture is extremely hot, so please place a hot pad under your bowl and handle with extreme caution. Your bowl will get hot!!!)
5. Stir until combined.
6. In a standing mixture (You could
use a hand mixer, but when working with hot sugar I prefer a standing
mixer.) beat on high speed until the mixture is white, thick, and almost
tripled in volume. The mixture begins to look like marshmallow fluff.
7. In a separate bowl, beat the egg whites (or meringue powder and water) until you get stiff peaks.
8. Add the egg whites, vanilla, and orange food coloring to the sugar mixture and beat until just combined.
9. Pour the mixture into the prepared pan over the white layer, and set aside.
Yellow Layer
3 1/2 envelopes Knox unflavored Gelatin (you get 4 envelopes in a 1oz. Knox gelatin box)
1 cup cold water, divided (1/2 cup & 1/2 cup)
1 1/2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg white, OR 2 level teaspoons
powdered egg whites/meringue powder & 2 Tablespoons of warm water (I
used Meringue powder)
1. In the bowl of a standing mixture (You could use a hand mixer, but when
working with hot sugar I prefer a standing mixer.) sprinkle the gelatin
over 1/2 cup cold water. Swirl and let stand to allow the gelatin to
soften.
2.
In a 3-quart saucepan heat 1/2 cup cold water, salt, sugar, and corn syrup
over medium-low heat. Stir it with a wooden spoon until all the sugar is
dissolved. If necessary use a pastry brush to brush the sides of the
pan with water.
3.
Increase the heat to medium-high and boil the mixture, until a candy
thermometer reached 250 degrees. (Keep an eye on the sugar mixture,
because you don't want to have to deal with cleaning up burnt sugar.) If
necessary use a pastry brush to brush the sides of the pan with water.
4.
Remove the saucepan from the heat and pour the mixture over the the
gelatin. (Keep in mind the sugar mixture is extremely hot, so please
place a hot pad under your bowl and handle with extreme caution. Your
bowl will get hot!!!)
5. Stir until combined.
6. In a standing mixture (You could
use a hand mixer, but when working with hot sugar I prefer a standing
mixer.) beat on high speed until the mixture is white, thick, and almost
tripled in volume. The mixture begins to look like marshmallow fluff.
7. In a separate bowl, beat the egg whites (or meringue powder and water) until you get stiff peaks.
8. Add the egg whites, vanilla, and yellow food coloring to the sugar mixture and beat until just combined.
9. Pour the mixture into the prepared pan over the orange layer.
10. Chill uncovered in refrigerator until firm, at least 3 hours. (I left mine chill overnight.)
Dusting For Marshmallows
A 1:1 ratio of powdered sugar and corn starch
1. Cover a cutting board with parchment paper, lightly spray with cooking spray.
2. To unmold your marshmallows, run a knife (sprayed with cooking spray) around the edges of the pan.
3. Invert the pan onto the parchment covered cutting board. The marshmallow comes out pretty easily.
4. Peel off the parchment paper that came out of the pan.
5. Cut the marshmallow into desired shape with a cooking spray coated knife, pizza cutter, or cookie cutter. You could do cubes, triangles, or whatever shape your cookie cutter is. If you do triangles some of your corn will be white-orange-yellow and some will be yellow-orange-white.
6. In a medium large bowl mix the powdered sugar and cornstarch.
7. Coat each marshmallow completely. Then place the coated marshmallow in a metal sieve and shake off the excess.
8. The marshmallow can be stored in an airtight container for up to a week.
The marshmallows were great in the S'mores. The kids were really excited to see the different colors in their s'mores and the taste is absolutely delicious!
*Affiliate Links.
