Layered Marshmallows

Layered Marshmallows

Product Code: R0238

These look so pretty, and they are not too difficult to make. Make sure to read through the recipe before you start. A properly calibrated candy thermometer and a sturdy stand mixer are essential!

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INGREDIENTS

1 cup cold water, divided
3 1/4 ounce envelopes unflavored gelatin
2 cups sugar
2/3 cup light corn syrup
1/4 teaspoon salt
1/4 teaspoon LorAnn Super-Strength Flavoring, any flavor (we used Blackberry)
LorAnn Oils liquid or gel food coloring
1 cup confectioner's (powdered) sugar for dusting

DIRECTIONS

  1. Line a loaf pan (approx. 9" x 5" x 3") with foil and lightly coat with nonstick cooking spray. (Any size pan is fine, but the narrower and taller the pan, the thicker the marshmallows will be) 
  2. Pour 1/2 cup cold water into a large, non-plastic bowl (best to use a heavy duty mixer fitted with the whisk attachment). Sprinkle gelatin over water and let stand until gelatin softens and absorbs water, at least 15 minutes. 
  3. Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over medium low heat until sugar dissolves, brushing down sides of pan with a wet pastry brush to wash away any undissolved sugar crystals. Attach candy thermometer to side of pan (thermometer should not touch the bottom of the pan). Increase heat to medium high and bring syrup to a boil. Boil, without stirring until syrup reaches 240º F. 
  4. With mixer running at low speed, slowly pour hot syrup into gelatin mixture in a thin stream down side of bowl, being very careful not to splash (syrup is hot). Gradually increase speed to high and beat until very thick and stiff, about 15 - 20 minutes (Tip: drape a kitchen towel over the top of the mixer to prevent hot syrup from splashing out). Add super-strength flavoring and beat to blend, about 30 seconds more. 
  5. Spoon half of mixture into pan and smooth top with a spatula. 
  6. Add food coloring (as desired) to remaining mixture and blend until incorporated. Scrape colored marshmallow mixture into prepared pan on top of white layer. Smooth top with a wet spatula. Let stand uncovered at room temperature until firm, about 4 hours. 
  7. Sift generous amount of powdered sugar onto a work surface. Turn marshmallow slab out onto sugar; peel off foil. Sift more powdered sugar over marshmallow slab. Coat large sharp knife with cooking spray. Cut marshmallows into squares. Toss each in remaining powdered sugar to coat. Transfer to rack, shaking off excess. 

Layer between sheets of parchment paper and store in an airtight container at room temperature for up to two weeks.

Layered Marshmallows


Layered Marshmallows
By
These look so pretty, and they are not too difficult to make. Make sure to read through the recipe before you start. A properly calibrated candy thermometer and a sturdy stand mixer are essential!
Ingredients
  • 1 cup cold water, divided
  • 3 1/4 ounce envelopes unflavored gelatin
  • 2 cups sugar
  • 2/3 cup light corn syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon LorAnn Super-Strength Flavoring, any flavor (we used Blackberry)
  • LorAnn Oils liquid or gel food coloring
  • 1 cup confectioner's (powdered) sugar for dusting
1. Line a loaf pan (approx. 9" x 5" x 3") with foil and lightly coat with nonstick cooking spray. (Any size pan is fine, but the narrower and taller the pan, the thicker the marshmallows will be)2. Pour 1/2 cup cold water into a large, non-plastic bowl (best to use a heavy duty mixer fitted with the whisk attachment). Sprinkle gelatin over water and let stand until gelatin softens and absorbs water, at least 15 minutes.3. Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over medium low heat until sugar dissolves, brushing down sides of pan with a wet pastry brush to wash away any undissolved sugar crystals. Attach candy thermometer to side of pan (thermometer should not touch the bottom of the pan). Increase heat to medium high and bring syrup to a boil. Boil, without stirring until syrup reaches 240º F.4. With mixer running at low speed, slowly pour hot syrup into gelatin mixture in a thin stream down side of bowl, being very careful not to splash (syrup is hot). Gradually increase speed to high and beat until very thick and stiff, about 15 - 20 minutes (Tip: drape a kitchen towel over the top of the mixer to prevent hot syrup from splashing out). Add super-strength flavoring and beat to blend, about 30 seconds more.5. Spoon half of mixture into pan and smooth top with a spatula.6. Add food coloring (as desired) to remaining mixture and blend until incorporated. Scrape colored marshmallow mixture into prepared pan on top of white layer. Smooth top with a wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.7. Sift generous amount of powdered sugar onto a work surface. Turn marshmallow slab out onto sugar; peel off foil. Sift more powdered sugar over marshmallow slab. Coat large sharp knife with cooking spray. Cut marshmallows into squares. Toss each in remaining powdered sugar to coat. Transfer to rack, shaking off excess.
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