Spray an 8x8-inch square baking pan with nonstick cooking spray. Lightly dust with some of the powdered sugar; set aside. Pour 1/3 cup ice cold water into the bowl of a stand mixer fitted with the whisk attachment. Add the gelatin and allow to soften; set aside.
Go all-out with these patriotic red, white, and blue homemade marshmallows. For the ultimate American experience, make these marshmallows into gooey s'mores.
Servings and Ingredients
|¾ c. Hy-Vee powdered sugar, divided, plus additional for dusting|
|⅔ c. ice cold water, divided|
|2 (1/4-oz. each) envelopes unflavored gelatin|
|1 ⅓ c. Hy-Vee granulated sugar|
|½ c. Hy-Vee light corn syrup|
|3 tbsp. agave nectar|
|¼ tsp. Hy-Vee kosher sea salt|
|1 tsp. Hy-Vee vanilla extract|
|Red food coloring|
|Blue food coloring|
Things To Grab
- Hy-Vee nonstick cooking spray
- 8x8-inch square pan
- Stand mixer with whisk attachement
- 2-quart saucepan with lid
- Candy thermometer
- 3 large bowls
- Rubber spatula
- Toothpick or large metal skewer
- Nonstick perforated cutting wheel or chef's knife
In a 2-quart saucepan, combine 1/3 cup water, granulated sugar, corn syrup, agave nectar and salt. Heat over medium-high heat, stirring until sugar is dissolved. Cover and let bubble 2 minutes to remove any sugar crystals on side of pan.
Uncover saucepan. Attach a candy thermometer to the side of the pan. Cook, without stirring, over medium-high heat until the thermometer registers 240 degrees. Adjust the temperature as needed so mixture cooks at a moderate, steady rate.
Remove saucepan from heat. Slowly pour the hot candy mixture over the gelatin mixture in the mixing bowl and stir well to combine. The mixture will foam and bubble up in the bowl.
Mix on low speed. Gradually increase speed to high and beat until mixture is opaque and thick, 8 to 9 minutes total. Add vanilla.
Continue beating mixture on high until thoroughly combined. The mixture should appear thick, yet have a spreadable consistency.
Separate marshmallows into three large bowls. Using food coloring, dye 1/3 of the marshmallow mixture red, 1/3 of the marshmallow mixture blue, and keep the remaining 1/3 marshmallow mixture white. Quickly and gently add dollops of red, white, and blue marshmallow into the prepared pan, applying more oil to the spatula as needed. Using a toothpick or large metal skewer, gently swirl the colors together.
Sift some of the remaining powdered sugar on top. Let stand, uncovered, 4 to 12 hours. Run an oiled knife along edges of pan to loosen sides of marshmallow mixture and invert onto cutting board.
Using a nonstick perforated cutting wheel or chef's knife, cut marshmallows into 2-inch pieces. (If the knife sticks, sprinkle it with powdered sugar.) Toss the marshmallows in the remaining powdered sugar to coat.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 0mg
- Sodium: 40mg
- Total Carbohydrates: 34g
- Protein: 1g
Hy-Vee Test Kitchen