Cherry Marshmallows recipe
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Ingredients
- 1 tablespoon butter ⅓ cup powdered sugar, divided 1 cup cold water, divided 2 (1 ounce) packages unflavored gelatin (such as Knox®) 1 ½ cups white sugar 1 cup light corn syrup 1 (0.3 ounce) package sugar-free cherry-flavored gelatin mix (such as Jell-O®) 1 teaspoon almond extract
Nutrition Info
- 34.1 caloriescarbohydrate: 8.4 gcholesterol: 0.4 mgfat: 0.2 gfiber: : -protein: 0.1 gsaturatedFat: 0.1 gservingSize: -sodium: 9.4 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Cherry Marshmallows
Directions
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Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over, reduce heat if necessary.
Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.