Your family will love these homemade marshmallow shapes! Follow this easy recipe for molded marshmallows and skip the store-bought Easter candy this year.
- 1/2 cup water, divided
- 2 tbsp. plain gelatin
- 1 1/4 cup granulated sugar
- 3/4 cup invert sugar
- 3/8 cup light corn syrup
- 1/2 tsp. vanilla
- pastel colored sugars
- large pastry bag fit with coupler
- 3-D or 2-D Easter candy molds
Step 1: Prepare molds. If using 2-D molds, spray cavities with cooking spray. For 3-D molds, cut each side out and cut a small opening at the bottom. Spray both sides and clip together.
Step 2: In a mixing bowl, soak gelatin in 1/4 cup water. Combine remaining water, invert sugar, and granulated sugar in saucepan. Heat, but not to a boil. Pour hot sugar mixture into gelatin, beating slowly. Gradually add corn syrup and vanilla, beating on medium-high until fluffy, white and doubled in size.
* You can make flavored marshmallows by substituting any concentrated flavoring oil for the vanilla. Try grape, lemon, peach, or key lime! If you wish to color the marshmallow, add food coloring with corn syrup, before the mixture is whipped.
Step 3: Quickly spoon marshmallow into pastry bag and squeeze into candy molds. Work quickly to avoid marshmallow from setting up before all the molds are filled. Let set for about an hour until the marshmallow is completely set.
Step 4: Remove marshmallow pieces from molds (you may have to use your fingers to gently loosen the marshmallow from the mold) and coat in colored sanding sugar. Let set another couple of hours then seal in an airtight container.
Follow the above recipe for molded marshmallow shapes. Butter or spray with cooking spray a 9″ x 13″ jelly roll pan. Pour marshmallow mixture into pan and allow to set at least an hour until marshmallow is set up. Spray a bench scraper with cooking spray and cut marshmallow into squares. Coat in colored sugar.
Use different colors of pastel sanding sugars.
Display marshmallow pieces in a ceramic or glass dish for a pretty focal point on your table.