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Dec 02

Funfetti Marshmallows

Before we get started, go check me out over at Design Dazzle today! I’m sharing some FUNFETTI sandwich cookies, filled with marshmallow frosting!!! It’s funfetti madness ’round these parts, yo!

I had a horrible realization the other day:

Fat pants just make you fatter.

Seriously, did you already know this? I think I had an inkling…one that has been sadly confirmed over the past few weeks. You see, on days when it’s cold, cloudy, and rainy all I want to do is wear sweats and that sweater and do stuff around the house, like surf pinterest clean. The way I figure it is, if all I’m doing is picking up at school…why bother get all the way dressed nice?

{I know, I’m giving you a great visual of me, aren’t I?}

Anyway, you know what happens when you wear sweats too much? You forget that your jeans actually need to button. Then you are rudely reminded of the batch of cookies you ate when you try to get “real” dressed.

Sigh. It’s the story of my life right now. But you know what? It’s almost Christmas so I’m not going to worry too much about it.

Not when there are cookies, fudge, and homemade marshmallows around every corner!

Ever since I made Pumpkin Pie Marshmallows, I’m no longer afraid of making these babies from scratch. They are SO. Much. Better. Than store-bought marshmallows. To eat anyway, plain.

Really, you’d never catch me eating a plain marshmallow. I prefer them buried in my cocoa or my krispie treats. But these? Homemade marshmallows? I’ll for sure eat them plain. No s’mores needed! {Although I bet that would be gooooood.}

Have you ever heard of the book, Marshmallow Madness! by Shauna Server? It’s the cutest book ever! The cover is even squishy, like a marshmallow. {Seriously, book publishers think of everything. My (someday) book needs to be covered in real pie crust.} The book is a work of art. So many ideas! Anyway, I got it for my birthday awhile back and have been dying to dig in.

These marshmallows are a variation of Shauna’s. I changed up her Vanilla ones a little to add some funfetti flavor in the form of butter emulsion. It seriously gives the most cake battery flavor without using any actual cake mix! (You can also use butter extract, sold where you get vanilla extract at your grocery store.) And sprinkles. Of course I needed to add sprinkles.

Jordan and her friends loved these marshmallows. (So did I, unfortunately. Bring on the fat pants…they are here to stay for awhile!)

Print

Funfetti Marshmallows

Slightly adapted from Marshmallow Madness! by Shauna Sever.

Ingredients

  • 1/2 cup powdered sugar
  • 1/3 cup cornstarch
  • 4 1/2 teaspoons (almost 2 envelopes) unflavored powdered gelatin
  • 1/2 cup cold water
  • 3/4 cup sugar
  • 1/2 cup light corn syrup , divided
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter emulsion or butter extract
  • 2 tablespoons funfetti or holiday sprinkles

Instructions

  1. Spray an 8x8” pan with cooking spray.
  2. Make the coating mixture by whisking powdered sugar and cornstarch in a small bowl and set aside.
  3. Whisk the gelatin and 1/2 cold water in a small bowl and let sit for 5 minutes to soften.
  4. Stir the sugar, 1/4 cup corn syrup, 1/4 water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240 degrees on a candy thermometer. Meanwhile, pour the remaining 1/4 cup corn syrup in the bowl of an electric mixer fitted with a whisk attachment. Microwave the gelatin mixture until completely melted, about 30 seconds. Add to the mixer bowl and let it run on low.
  5. When the syrup reaches 240 degrees, slowly pour it into the mixer bowl. Turn mixer to medium (about level 4) and beat for 5 minutes. Increase to medium-high (level 6-8) and beat for 5 more minutes. Beat on the highest setting for 1-2 minutes and then turn to low and add vanilla and butter emulsion. (The mallow will have tripled in volume.) Turn off mixer and stir in sprinkles.
  6. Pour marshmallow into prepared pan and sift about 2/3 of the coating mixture evenly over the top. Let sit for at least 6 hours to set.
  7. Use a knife to loosen the marshmallow from the pan. Invert onto a cutting board sprinkled with the remaining coating mixture. Cut into squares, dipping the edges in the coating mixture as needed and pat off the excess.

Recipe Notes

These would be perfect for gift giving this holiday!

Today I’m joining up with a cookie exchange and brand new linky party (Show Me Your Plaid Mondays) over at the Plaid and Paisley Kitchen. Go join in!

Love Marshmallows? You might like these:

Pumpkin Pie Marshmallows  S'mores Cookies
Toasted Coconut and Vanilla Bean Marshmallows by Sweet 2 Eat Baking

Reese’s Stuffed Marshmallow Pops by Dip it in Chocolate

Pumpkin Pie Fudge with Nutella and Marshmallow Swirl by Something Swanky

Thanks for reading!

This post may be linked to: Chef in TrainingTrick or Treat TuesdayLil’ LunaSweet Treats SaturdayChic-and-CraftyI’m Lovin’ it FridaysStrut your Stuff SaturdayWeekend Wrap Up PartySundae Scoop Link Partyand all of these too!