Homemade Funfetti Marshmallows
““First you take the graham, you stick the chocolate on the graham. Then you roast the ‘mallow. When the mallow’s flaming... you stick it on the chocolate. Then cover with the other end. Then you scarf. Kind of messy, but good! Try some!””
Photos by Lindley Rust Photography
Your s’mores got just a splash of “fun”fetti!
Summer is not complete without a gooey s’more in hand. We’re big fans! There’s nothing better than melted milk chocolate and a silky, sticky, toasted marshmallow, sandwiched between two crisp honey grahams. The marshmallow being the key ingredient, my boys and I always add an extra one for good measure. Who doesn’t love marshmallows? Fluffy, sweet, heavenly pillows of yum! And they just got a happy dose of extra fun with colorful sprinkles.
Hello, homemade funfetti marshmallows!
These homemade funfetti marshmallows taste worlds better than the stale, rubbery store-bought version. They’re fresh and creamy, wonderfully sweet, full of vanilla flavor, and made with real ingredients. They melt in your mouth! They’re a blast to make with kids. They’ll love throwing in the sprinkles at the end.
We use these marshmallows for s’mores, but they also taste incredible in hot chocolate or on their own. Be aware, because they contain real ingredients, not chemicals, they do tend to melt faster than a store-bought marshmallow. But we never complain. Just have some extra napkins handy.
If you’re not a fan of funfetti and prefer a classic vanilla marshmallow, simply leave the sprinkles out. You could also try different flavorings, like peppermint, lavender, or rose water, by swapping out the vanilla extract.
Homemade Funfetti Marshmallows
Makes about 24 to 30 marshmallows
1 cup cold water, divided
3 packets of unflavored gelatin
1 1/2 cup granulated sugar
1 cup light corn syrup
a heaping 1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract (I use clear vanilla extract to keep the marshmallows super white)
1/2 cup colorful sprinkles (use jimmies, not nonpareils)
Powdered sugar for dusting
candy thermometer
Line a 9x13 dish with parchment paper, allowing it to overhang on opposite sides, allowing for easy lift out. Generously dust the bottom with powdered sugar. Set aside.
In the bowl of an electric mixer, fitted with the whisk attachment, mix 1/2 of cold water with the gelatin. Allow the gelatin to sit and fully dissolve while you make the syrup.
In a medium saucepan, combine the remaining 1/2 cup water, sugar, corn syrup, and salt. Cook over medium heat, stirring, until the sugar dissolves.
Turn the heat to high, and cook till the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
Carefully pour the hot sugar mixture into the dissolved gelatin. On low speed, mix to combine. Then turn the mixer to high speed. Mix for 15 minutes till fluffy and very thick. The mixture will no longer be hot.
With a rubber spatula, stir in the vanilla and sprinkles.
Pour the marshmallow mixture into the prepared dish. Dust the top with extra sprinkles and powdered sugar.
Let the marshmallows sit uncovered, overnight, till fully dry. Turn them over onto a board and cut into squares with a sharp knife. Store the marshmallows in an airtight container for up to one week.
Enjoy!
Photos by Lindley Rust Photography
