Funfetti Marshmallows
 
 
Author:
Ingredients
  • 2 envelopes powdered unflavored knox gelatin
  • 1 cup granulated white sugar
  • ⅔ cup light corn syrup
  • ⅛ teaspoon sea salt
  • 2 teaspoons pure vanilla (you can also use other flavoured extracts)
  • funfetti sprinkles
  • neutral cooking spray - not olive oil
  • powdered sugar for coating pan and marshmallows
Instructions
  1. Spray a 9x13-inch baking pan with nonstick cooking spray (not olive oil). Dust the pan generously with powdered sugar, tapping the pan and shaking out any excess.
  2. Put ⅓ cup water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is incorporated with the water. Let this mixture soften while you prepare the sugar syrup.
  3. In a heavy saucepan, combine the granulated sugar, corn syrup, salt, and ⅓ cup water. Place over moderate heat and bring to a boil, stirring just until the sugar is dissolved. Continue boiling without stirring for one minute.
  4. Remove the saucepan from the heat and let stand for 10 seconds.
  5. With the mixer on low speed, pour the hot sugar syrup into the gelatin in a thin stream down the side of the bowl.
  6. Carefully increase the mixer to the highest and beat 5 minutes, until the marshmallow forms a thick ribbon when the whisk is lifted. With the mixer on low speed, beat in the vanilla extract and funfetti just until incorporated.
  7. Scrape the marshmallow into the prepared pan and use wet or oiled fingertips to spread it evenly and smooth the top.
  8. Let it set on the counter, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips. This will take at least 4 hours or better yet, overnight.
  9. When ready to cut, dust your cutting board generously with powdered sugar. Using a rubber spatula, pull the sides of the marshmallow from the edge of the pan as well as the bottom of the pan. Invert onto the cutting board. Dust the top with powdered sugar. Spray a cookie cutter or knife with nonstick spray and dust with confectioner’s sugar to prevent sticking, then cut out marshmallows into desired shapes.
  10. You can store marshmallows llayered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for up to one month.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2020/12/16/funfetti-marshmallows/