Homemade Rainbow Marshmallows
These soft, fluffy homemade rainbow marshmallows feature beautiful pastel layers.
Servings: 36 1.5 inch square marshmallows
Calories: 73kcal
Equipment
- candy thermometer
- stand mixer
- sharp knife, pizza cutter, or cookie cutters for cutting marshmallows
- wire sieve for adding powdered sugar coating
Ingredients
- 3 x 7 g packages unflavoured gelatine 3 x 7 grams = 21 grams total
- 1 cup very cold water divided
- 1 cup white corn syrup
- 1 ½ cup white sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ½ cup cornstarch
- ½ cup powdered sugar
- non-stick cooking spray
- 1-4 drops per bowl liquid food coloring
Instructions
- Pour ½ cup cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle gelatin evenly over the water and let sit while you make the syrup.3 x 7 g packages unflavoured gelatine, 1 cup very cold water
- In a medium heavy-bottomed saucepan, combine sugar, corn syrup, salt, and remaining ½ cup water. Cook over medium heat, stirring until sugar dissolves. Once boiling, stop stirring. Clip a candy thermometer to the pan and cook until the mixture reaches exactly 240°F, about 7 to 10 minutes.1 cup very cold water, 1 cup white corn syrup, 1 ½ cup white sugar, ¼ teaspoon salt
- With the mixer running on low speed, pour the sugar mixture down the side of the bowl slowly into the gelatine. Once the sugar mixture is all added, turn the mixer on high speed. Let the mixture whip for about 12-15 minutes, until the outside of the bowl is lukewarm and no longer hot, and the mixture is light and fluffy. In the last minute, add the vanilla to the mixture. While the marshmallow is whipping, prepare your pan. Combine the powdered sugar and cornstarch. Spray the pan with non-stick cooking spray. Use a sifter to cover the bottom of the sides of the pan with the powdered sugar mixture.1 teaspoon vanilla, ½ cup cornstarch, ½ cup powdered sugar, non-stick cooking spray
- Working quickly while the mixture is still warm and easy to stir, divide the marshmallow mixture evenly among 6 bowls. (This is the tricky part! Having someone help makes it easier.) Add food coloring to each bowl: red (2 to 4 drops), orange (mix red + yellow), yellow (2 to 4 drops), green (mix blue + yellow), blue (2 to 4 drops), and purple (mix red + blue). Stir until color is evenly distributed.1-4 drops per bowl liquid food coloring
- Starting with red, spread the colored marshmallow evenly in the prepared pan. Add the next color on top and continue with all colors in rainbow order (red, orange, yellow, green, blue, purple). Sift a generous layer of the coating mixture over the top. Let sit uncovered at room temperature for at least 6 hours or overnight.
- Turn the marshmallow slab out onto a cutting board lightly dusted with coating mixture. Using a sharp knife or pizza cutter sprayed with non-stick cooking spray, cut into 1.5 x 1.5 inch squares. Toss each marshmallow in the coating mixture to cover all sticky sides. Store in an airtight container at room temperature.
Video
Notes
- Don't skip the candy thermometer. Accurate temperature is crucial
- Work quickly when dividing and coloring since the mixture sets fast as it cools
- For more vibrant colors, use gel food coloring
- Coat your knife with non-stick cooking spray while cutting to prevent sticking
- Can be frozen for up to 3 months in an airtight container
Nutrition
Serving: 1g | Calories: 73kcal | Carbohydrates: 19g | Protein: 0.1g | Fat: 0.05g | Polyunsaturated Fat: 0.001g | Sodium: 23mg | Potassium: 1mg | Fiber: 0.02g | Sugar: 17g | Calcium: 2mg | Iron: 0.01mg
