birthday cake marshmallows;
Fluffy and light marshmallows with a sweet sweet birthday cake flavor. Top with colorful sprinkles and swirl colors throughout to make these birthday cake marshmallows extra festive.
Servings: 20
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Equipment
- stand mixer OR hand mixer
- digital thermometer strongly recommended
Ingredients
birthday cake marshmallows;
- 2 Tbsp unflavored gelatin (3 envelopes, 21g)
- ¾ Tbsp vanilla
- ¼ Tbsp almond extract
- ¾ tsp butter extract (imitation butter, butter flavor)
- 1 cup cold water (divided)
- 2 cups white sugar
- ½ cup light corn syrup
- ¼ tsp salt
- unflavored cooking spray (to grease the pan; can also use lard, butter, or mild flavored oils like canola oil)
dusting powder;
- ⅛ cup cornstarch
- ¼ cup powdered sugar
embellishments;
- colorful sprinkles
- food coloring gel (red, yellow, green, blue)
Instructions
birthday cake marshmallows;
- Spray a 9"x13" pan lightly with unflavored oil to prevent sticking. You can also use butter, shortening, or any other unflavored fat.
- Add ½ cup cold water and add 1 tsp butter extract, and 2 tsp vanilla to a stand mixer or large bowl.
- Add 2 Tbsp (3 envelopes, approx 21g) gelatin into the bowl as you whisk lightly to incoporate it so it doesn't clump.
- In a heavy saucepan, add the remaining ½ cup cold water with 1 cup white sugar, 1 cup brown sugar, ½ cup corn syrup, and ¼ tsp salt. Cook over low heat, stirring gently until sugar dissolved.
- Increase heat to medium and boil without stirring until mixture reaches 240°F, about 12 minutes. As soon as it reaches the right temperature remove from the heat.
- Begin whisking the bloomed gelatin on slow speed. Pour the sugar mixture over the gelatin bloom stirring until dissolved evenly. Then add the remaining sugar mixture.
- Beat mixture on high speed until white, thick, and nearly tripled in volume. This should take approximately 6-8 minutes in a stand mixer, and roughly 10 minutes with a hand mixer.
- If using food coloring, add several drops of each color throughout the marshmallow and fold gently in. You want to avoid overmixing, as this will deflate your marshmallow and make it denser. Mix several times until color swirled throughout.
- Working quickly, spread the mixture into the prepared baking pan (or pipe into molds if desired) and smooth with an oiled spatula. Toss the sprinkles over the top of the marshmallows while still sticky.
- Allow to stand, uncovered for at least 4 hours up to one day.
dusting powder;
- Mix together ¼ powdered sugar with ⅛ cup cornstarch. Turn out the marshmallows and using a pastry brush, coat with the sugar mixture.
- Cut into desired size, I like to trim the edges, and then cut into 5 columns. Cut each column into squares, makes roughly 25. Or cut into mini sizes, or cut out with sharp edged cookie cutters. Brush each individual marshmallow with the sugar mixture on all sides to prevent sticking.
- Eat straight up, or toast with graham crackers for s'mores, or fold into rice krispie treats. Enjoy!
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