Homemade *Shamrock* Marshmallows
Prep time
Cook time
Total time
Homemade Marshmallows with a touch of St. Patty's spirit!
  • 3 packages unflavored gelatin
  • 1 cup cold water
  • 1½ cups granulated sugar
  • 1 cup light corn syrup
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup confectioners' sugar
  • ¼ cup cornstarch
  • *For coating:
  • 1 package (16 oz.) Vanilla or Chocolate CANDIQUIK® Coating
  • Optional: 1 packet Duncan Hines® Frosting Creations™ (chocolate mint flavored)
  1. Prepare a 13 x 9” pan by spraying with nonstick cooking spray. Combine the confectioners' sugar and cornstarch in a small bowl. Sprinkle a small amount of the sugar and cornstarch mixture in the pan to dust the bottom and sides of the pan; set remaining mixture aside for later.
  2. Combine gelatin and ½ cup of the cold water in a large bowl (if using a standing mixer, combine in the bowl of an electric mixer fitted with the whisk attachment.)
  3. In a small saucepan combine the remaining ½ cup cold water, sugar, corn syrup and salt. Place over medium-high heat, cover and allow to cook for approximately 3 minutes until the sugar dissolves; do not stir. Uncover (clip a candy thermometer onto the side of the pan if you have) and continue to cook for another 5 minutes (until the mixture reaches 240 degrees F), approximately 8 minutes total. Once the mixture reaches this temperature, immediately remove from the heat.
  4. With mixer on low speed, while running, slowly pour the sugar syrup into the softened gelatin. Once you have added all of the syrup, increase the speed to high and whip until the mixture is very thick and fluffy; approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping.
  5. Pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Lightly dust the top with the powdered sugar and cornstarch mixture. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and preferably overnight.
  6. Turn the marshmallows out onto a cutting board and cut into desired shapes using cookie cutters dusted with the confectioners' sugar mixture, a knife, or a pizza wheel. Once cut, lightly roll each marshmallow in the remaining confectioners' sugar, coating all sides, using additional powdered sugar if necessary.
  7. Store in an airtight container for up to 3 weeks.
Recipe by Miss CANDIQUIK at http://blog.candiquik.com/homemade-shamrock-marshmallows/