Homemade Marshmallows with a Colorful Twist

After reading all of your comments on the cotton candy giveaway post, I was inspired to make my own cotton candy with some of the flavors you mentioned! But...I figured homemade cotton candy would be pretty difficult. So as a warm-up, I decided to make homemade marshmallows.

People have been making homemade marshmallows for years so it's nothing new...


...but what if we add some color and fun flavors?!


Right to left: raspberry, banana, coconut, watermelon, and key lime marshmallows!

They're easy & fun to make, and they taste so good!

I used this recipe from Smitten Kitchen:
About 1 cup confectioners’ sugar, for dusting
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (or 2 teaspoons almond/mint extract or 1 teaspoon LorAnn concentrated oils)
food coloring, for tinting


1. Combine sugar, 1/2 cup cold water, corn syrup, and salt in a medium saucepan over medium heat.


2. Stir with a wooden spoon until the sugar is dissolved.

3. Continue to heat, without stirring, until the mixture reaches 240 degrees F on a candy thermometer. At first, you will see small bubbles forming around the edges of the pan.


Then, larger ones will start to appear.


And before too long, the whole pot will be boiling!


When the temperature reaches 240 degrees F (which may take up to 12 minutes), you're ready for the next step. This temperature is also called the "soft ball" stage.


4. Meanwhile, beat 2 large egg whites until stiff peaks form.


5. Also, prepare your pan by spraying it liberally with cooking spray and then dusting with powdered sugar. Marshmallows are very sticky so make sure you cover every inch of your pan with powdered sugar!


6. And, sprinkle the gelatin over 1/2 cup cold water in the bowl of a stand mixer (not shown). Let the gelatin and water sit, without stirring, while you wait for the sugar mixture to reach 240 degrees F.

7. When the sugar mixture is ready, carefully pour it over the gelatin mixture. You will immediately see foam & bubbles appear like in the picture above.


8. Start beating the mixture slowly with the paddle attachment. When the ingredients are incorporated, increase the mixing speed to high. Beat until the mixture is thick, white and almost tripled in size.

9. Mix in the egg whites, and add flavoring and food coloring, if desired.


10. Working quickly, pour the marshmallow mixture into the prepared pan.


11. Dust the tops of the marshmallow with more powdered sugar. Cool in the refrigerator for 3 hours or up to 1 day.

12. Run a knife along the edge of your pan and invert the marshmallow onto a cutting board. Cut it into 1-inch square pieces. Then toss each square in more powdered sugar to coat.


So now that we have these fabulous marshmallows...what should we do with them?! Oh, I have so many ideas! I'll post them tomorrow. In the meantime, go make some marshmallows!