Very Berry Marshmallows

Name: Very Berry Marshmallows
Prep time: 40 min
Yield: 24
Cuisine: American,
Ingredients: 1 to 1 1/2 cups confectioners' sugar for coating; 1 cup cold water divided; 2 cups granulated sugar; 1/2 cup light corn syrup; 2 envelopes (1/4 ounce each) unflavored gelatin; 2 tsps McCormick® Raspberry Extract; 1 tsp McCormick® Strawberry Extract; 1 tsp McCormick® Pure Vanilla Extract; McCormick® Assorted Food Colors & Egg Dye

Homemade marshmallows are pillowy soft and tender. They are so versatile – you can flavor them with different extracts, tint with assorted colors and cut into desired shapes. These pink marshmallows would be perfect for Valentine's Day or Easter celebrations.

40m

PREP TIME

96

CALORIES

9

INGREDIENTS

Servings: 24 (1 marshmallow)

Ingredients

1 to 1 1/2 cups confectioners' sugar, for coating
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
2 envelopes (1/4 ounce each) unflavored gelatin
2 teaspoons McCormick® Raspberry Extract With Other Natural Flavors
1 teaspoon McCormick® Strawberry Extract With Other Natural Flavors
1 teaspoon McCormick® All Natural Pure Vanilla Extract
McCormick® Assorted Food Colors & Egg Dye

KEY PRODUCTS

INSTRUCTIONS

1 Spray 9-inch square baking dish with no stick cooking spray then coat with some of the confectioners’ sugar. Set aside. Microwave 1/2 cup of the water, granulated sugar and corn syrup in medium microwavable bowl on HIGH 7 minutes. Stir to dissolve sugar. Microwave on HIGH 5 minutes longer. (Mixture will have a slight yellow tint.) Carefully remove hot bowl from microwave.
2 Meanwhile, place remaining 1/2 cup water in mixer bowl. Sprinkle with gelatin. Let stand 5 minutes. Gradually beat in hot syrup mixture with whisk attachment on medium-low speed. Beat 8 minutes. Increase speed to medium-high. Beat 10 to 12 minutes longer or until mixture is fluffy, shiny and at least tripled in volume. Beat in strawberry flavor, vanilla, 15 drops red food color and 2 drops blue food color.
3 Spread marshmallow mixture in prepared pan. Smooth top with a spatula. Sift about 2 tablespoons of the confectioners’ sugar over top. Let stand at room temperature overnight or refrigerate at least 3 hours.
4 Place remaining confectioners’ sugar in large bowl. Cut marshmallows into 1 1/2-inch squares. Add marshmallows in batches to confectioners’ sugar; toss to coat well. Shake off excess. Store marshmallows in airtight container at room temperature up to 3 days.

TIPS AND TRICKS

Microwave syrup mixture in a 4-cup glass measuring cup for easy pouring.

Microwave ovens vary; adjust cooking times as needed. Cooking times are based on a 1200 watt microwave oven.

Stove Top Directions: Cook syrup mixture in a small heavy saucepan on medium heat until mixture just begins to color and reaches 240°F on a candy thermometer. Continue as directed.