Candy Corn Marshmallow Leaves..
I had to make them. Homemade Candy Corn Marshmallows. I'm kinda stuck on the candy corn color theme. They are just so pretty and, ...well, Fall!
Today, I was attempting to make marshmallow pinwheels, but I just couldn't get the crazy things to stick together. Basically, I was left with a glob of unusable, albeit pretty marshmallow ribbon mess. (aka future rice krispie treats) I decided the remaining candy could be cute, cut into little tri-colored leaves. I like them!
I used vanilla in the white marshmallows. I also used orange flavoring in the tinted layers of candy. It was my favorite. I would go ahead and flavor all the marshmallows orange..just to make 'em extra yummy. :o)
Well, you don't have to make three batches, but it does make it easier when you have this many colors. You could just make one batch and try swirling in the orange and yellow colors.
Lightly spray your pan or dish with non-stick spray. Spread finished batch of marshmallows in pan, adding each additional layer on top of the other. Let sit at least four hours or overnight. Cover with parchment paper lightly sprayed with non-stick spray.
The next morning you have pretty sunrise colored marshmallows!
Lift the marshmallow out of the pan and place on a cutting board prepared with confectioners sugar. This will prevent the candy from sticking to...everything. Using a lightly oiled pizza cutter or long, sharp knife, cut candy into ribbons. Then cut marshmallows into different shapes with fondant cutters. Leftover marshmallows are never wasted here..just make some yummy rice krispie treats.
2 Tablespoons plus 1/2 teaspoon unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 large egg whites
1/2 teaspoon orange extract
1 teaspoon each yellow and orange food color gel
Mix gelatin and cold water in a small bowl, set aside.
In a heavy, straight sided sauce pan, mix together sugar, corn syrup, hot water and salt.
Stir over medium heat until sugar is dissolved.
Continue cooking, without stirring, until mixture reaches soft-ball stage. (235 degrees)
Remove from heat, add gelatin (bloom) and set aside.
In mixer, with whisk attachment, beat egg whites until stiff peaks form.
With mixer on low speed, carefully add the hot sugar mixture, flavor and color.
Turn mixer on high speed and continue mixing for 10 minutes.
Pour the candy into prepared pan, spreading evenly.
Cover with parchment paper lightly sprayed with non-stick spray.
Let stand four hours or overnight.
Wishing You All a Sweet Day From
Leaving a Comment Here Will Make Mine. :o)