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Flavored Marshmallows

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  • Makes: 117 servings
  • Prep: 30 mins
  • Chill: 4 hrs or overnight

Flavored Marshmallows



  1. Line a 13x9x2-inch baking pan with parchment paper, leaving paper handging over sides. Coat parchment paper with nonstick cooking spray; set aside.
  2. To a very large mixing bowl add gelatin. Pour water over to cover completely; stir to combine.
  3. In a large saucepan combine the granulated sugar, corn syrup, flavored syrup, and salt over medium heat; stirring until sugar is completely melted. Bring sugar mixture to boiling over medium-high heat; attach a candy thermometer to saucepan. Boil 1 to 2 minutes more or until thermometer registers 240 degrees F.
  4. With mixer set to medium speed, pour sugar syrup down side of mixing bowl into gelatin mixture. Increase speed to high; mix 5 minutes until marshmallow mixture is white and fluffy and bowl is cool to touch, about 122 degrees F.
  5. Using a rubber spatula, transfer marshmallow mixture to prepared pan; spread evenly. Add drops of food coloring to mixture, about 2 inches apart. Using a table knife, swirl in coloring. Chill, uncovered, about 4 hours or overnight
  6. Remove from refrigerator. Sift powdered sugar over marshmallow. Turn out onto cutting board; remove any attached paper. Sift powdered sugar over other side. Using a sharp knife coated with powdered sugar (to prevent sticking), cut marshmallow into squares. Place additional powdered sugar in a small bowl; dredge squares. Place additional powdered sugar in a small bowl; dredge squares to coat. Store in refrigerator in an airtight container up to 2 weeks. Makes 117 one-inch marshmallows.

From the Test Kitchen


If using a hand-held mixer, place a wet cloth underneath the bowl so it doesn't slide on the counter top.

Nutrition Facts (Flavored Marshmallows)

    Per serving:
  • 35 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 10 mg sodium,
  • 9 g carb.,
  • 0 g fiber,
  • 9 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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