desserts

Pink Lemonade Marshmallows

Homemade marshmallows are pillowy soft and tender. They are so versatile – you can flavour them with different extracts, tint with assorted colours and cut into desired shapes. Enjoy these lemony pink marshmallows at summertime celebrations.
10 min
PREP TIME
12 min
COOK TIME
96
CALORIES
8
INGREDIENTS
24
Servings

INGREDIENTS

  • 1 to 1 1/2 cups (250ml to 375ml) icing sugar for coating
  • 1 cup (250 ml) cold water divided
  • 2 cups (500 ml) granulated sugar
  • 1/2 cup (125 ml) light corn syrup
  • 2 envelopes (7g each) unflavoured gelatin
  • 2 tsps (10 ml) Pure Lemon Extract
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 1/2 tsp (2 ml) Red Food Colouring

Preparation

  • 1 Spray 9-inch (23-cm) square baking dish with no stick cooking spray then coat with some of the icing sugar. Set aside. Microwave 1/2 cup (125 ml) of the water, granulated sugar and corn syrup in medium microwavable bowl on HIGH 7 minutes. Stir to dissolve sugar. Microwave on HIGH 5 minutes longer. (Mixture will have a slight yellow tint.) Carefully remove hot bowl from microwave.
  • 2 Meanwhile, place remaining 1/2 cup (125 ml) water in mixer bowl. Sprinkle with gelatin. Let stand 5 minutes. Gradually beat in hot syrup mixture with whisk attachment on medium-low speed. Beat 8 minutes. Add cocoa powder. Increase speed to medium-high. Beat 10 to 12 minutes longer or until mixture is fluffy, shiny and at least tripled in volume. Beat in extracts and food colour.
  • 3 Spread marshmallow mixture in prepared pan. Smooth top with a spatula. Sift about 2 tbsp (60 ml) of the icing sugar over top. Let stand at room temperature overnight or refrigerate at least 3 hours.
  • 4 Place remaining icing’ sugar in large bowl. Cut marshmallows into 1 1/2-inch (3 1/2-cm) squares. Add marshmallows in batches to icing sugar; toss to coat well. Shake off excess. Store marshmallows in airtight container at room temperature up to 3 days.

NUTRITION INFORMATION

(per Serving)

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