Grinch Marshmallows
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Grinch Marshmallows
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Festive and fun, these Grinch Marshmallows are perfect for a Grinch movie snack!
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Ingredients
- 2 cups powdered sugar
- 1 Cup water divided, cold
- ½ Cup light corn syrup
- ½ Cup granulated sugar white
- ¼ Cup cornstarch
- ½ Ounce gelatin 2 packets, unflavored
- 1 Teaspoon vanilla extract clear
- ¼ Teaspoon salt sea salt
- Gel food coloring neon green
- Sprinkles large red heart shaped
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.
Nutrition Information
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Calories
31kcal
(2%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
11mg
(0%)
Potassium
1mg
(0%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Calcium
1mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 64Serving
Amount Per Serving
Calories 31 kcal
% Daily Value*
| Calories | 31kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 11mg | 0% |
| Potassium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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