Festive and fun, these Grinch Marshmallows are perfect for a Grinch movie snack!
Course Dessert, Snack
Cuisine Holiday, Kids
Keyword Grinch, marshmallow, The Grinch
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Setting Time 4 hourshours
Total Time 4 hourshours35 minutesminutes
Servings 64
Calories 31kcal
Author Stacey aka the Soccer Mom
Cost $10
Equipment
8-inch square pan
hand mixer
Saucepan
Candy thermometer
Ingredients
2cupsPowdered Sugar
1CupCold Waterdivided
½CupLight Corn Syrup
½CupWhite Granulated Sugar
¼CupCornstarch
½OunceUnflavored Gelatin2 packets
1TeaspoonClear Vanilla extract
¼TeaspoonSea Salt
Neon Green Gel Food Coloring
Large Red Heart Sprinkles
Instructions
Quickly stir together gelatin and 1/2 cup water in small bowl and set aside.
Spray your pan with nonstick spray and coat the entire bottom and sides with a mixture of powdered sugar and cornstarch.
Place the corn syrup, sugar, salt, and remaining 1/2 cup water in a saucepan on stovetop over medium heat. You want this to reach 240 degrees, which will take about 10-15 minutes. (Use a candy thermometer if you have one). This is the hard ball stage, which means if a drop of the liquid were placed in cold water, it would ball up and sink to the bottom.
Immediately transfer the liquid into a medium mixing bowl, adding to it the gelatin mixture and a couple drops of neon green food coloring. Use the hand mixer to beat the mixture until thick, like milky, melted marshmallows. This will take about 5-7 minutes.
Add in more food coloring, as needed, until you have your desired shade of green.
Pour the marshmallow mixture into the prepared pan and spread evenly. Gently tap pan on the counter to level the surface.
Place the pan in a cool, dry area to set for 4 hours. You want the surface of marshmallows to be firm, but bouncy inside.
Turn out the marshmallow onto a flat surface covered in a mixture of powdered sugar and cornstarch.
Cut into squares and top with a heart sprinkle.
Notes
You can’t over mix the marshmallow mixture. It will feel like it’s never going to thicken and then it all of a sudden will be thick, so stick with it. It’s worth it!
The mixture will have a lighter green look to it and then darken up a little bit as it solidifies.
It’s imperative that the syrup mixture reaches the hard ball stage for this recipe to work. If not, it won’t set up properly.
You don’t need near as much cornstarch as you do powdered sugar.
Don’t forego the cornstarch. If you only use powdered sugar, it will just sink into the marshmallows and they will remain sticky on the sides. The cornstarch levels out the weaker side of the powdered sugar to keep it from sinking into the marshmallows and making them gooey.
This recipe seemed to work best with a metal or glass dish. The marshmallows should pop right out of the pan if it was thoroughly dusted. Other materials still worked, but not as smoothly.