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
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.
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