Sugar Cookie Flavored Marshmallows
This sugar cookie flavored marshmallow recipe makes marshmallows with a light, crispy, and delicious flavor. They are fluffy, soft, and delicious!
Equipment
Ingredients
Gelatin
- 40 grams unflavored gelatin
- 230 grams cold water
Syrup Slurry
- 680 grams dark brown sugar
- 560 grams corn syrup
- 170 grams water
Flavors & Inclusions
- 1 Tablespoon vanilla
- 1 teaspoon LorAnn Princess cake and cookie emulsion
- ¾ teaspoon Butter flavored extract
After spreading in pan
- 75 grams course sanding sugar
- 50 grams rainbow nonpareils
Post cutting
- 100 grams powdered sugar
Instructions
Prep work!
- Line a 10 x 10 x 2 " pan with lightly oiled parchment paper, making sure the parchment covers the sides.
- Weigh and measure all ingredients and have them ready to go.
Hydrate Gelatin
- Whisk 40 grams of gelatin and 230 grams of cold water in the bottom of your 5 quart mixing bowl. Set aside to hydrate while you cook your syrup.
Cooking Syrup
- In a heavy duty thick bottomed pot, combine 680 grams sugar, 560 grams corn syrup, and 170 grams of water. Heat over high heat, stirring constantly, until 252F.
- Remove from heat. Cool until 210F, undisturbed.
Making Marshmallows
- Once syrup has cooled to 210F, add to gelatin.
- Using the whisk attachment, start mixer on low, bringing it up to high speed so syrup doesn't splash out of mixer. Mix on high for 10 minutes. Marshmallow will double in size.
- Turn mixer to low. Add in vanilla, princess extract, and butter extract.
- Spread into prepared pan. Sprinkle with course sanding sugar and non pareils.
- Top with additional sheet of lightly oiled parchment. Set aside for 12 hours before cutting.
Cutting
- Cut into desired size.
- Roll in powdered sugar mix after dusting. Store in an airtight container.
Video
Nutrition
Calories: 189kcalCarbohydrates: 48gProtein: 1gFat: 0.05gSaturated Fat: 0.001gMonounsaturated Fat: 0.001gSodium: 26mgPotassium: 38mgSugar: 48gCalcium: 27mgIron: 0.2mg
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