marshmallow recipe

This is the most decadent Marshmallow Brownies recipe ever with three layers of delight! Rich brownies are topped with gooey marshmallows and creamy chocolate frosting.

Marshmallow Brownies

chocolate,

butter, cubed

sugar

eggs

salt

all purpose flour

marshmallows

butter

cocoa powder

milk

sugar,

Preheat oven to 350°F. Line a 9&#215;13 pan with parchment paper and coat with nonstick spray. You can bake these without parchment and coat the pan as well. Parchment paper makes it easier to lift the brownies from the pan to cut them.

In a large microwave-safe bowl, combine the chopped chocolate and butter. Microwave on high heat in 30 second intervals, stirring after each until smooth. When the chocolate is melted, add in the sugar, eggs and salt and mix until smooth, using a wooden spoon or rubber spatula. Lastly, stir in the flour until combined.

Pour the batter in the prepared pan and bake for 20-25 minutes until the center is just set and a toothpick inserted into it comes out with a few moist crumbs.

Immediately sprinkle the marshmallows on top of the hot brownies and return to the oven for 2 minutes, allowing the marshmallows to puff slightly.

Transfer the pan to a wire rack and prepare the frosting.

Brownies

In a large saucepan, melt the butter, cocoa powder and milk together over medium heat until smooth. Remove from the heat and whisk in the powdered sugar until smooth and no lumps remain.

Pour the frosting evenly on top of the marshmallows, making sure all are coated.

Allow the brownies to cool completely, 1-2 hours, before removing them from the pan and cutting them into bars.

Frosting

A light and fluffy Homemade Marshmallow Recipe in three of my favorite flavors!

Homemade Marshmallow Recipe With 3 Flavors

unflavored powder gelatin

(8floz/225 milliliters) warm water, (divided)

(12 ounces

(10 ounces 283 grams) light corn syrup

vanilla extract

almond extract

(¾ oz/21 grams) confetti sprinkles

pink food coloring

(1 ounces 28 grams) cocoa powder

mint extract or peppermint oil

(3 ounces 85 grams) chocolate chips

green food coloring

(35 grams/ 1 1/4 ounces) powdered sugar

(35 grams/ 1 1/4 ounces) cornstarch

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. This is called sponging. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium heat until the sugar has dissolved. Do not let it boil at this stage.

Clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240°F, roughly 15 to 20 minutes, maybe more. You are aiming to reach soft ball stage on the thermometer. (I strongly recommend watching the video above for more detailed instruction)

Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm when you touch the bottom of the bowl, approximately 12 to 14 minutes.

Add the vanilla extract, almond extract, sprinkles and a tiny drop of food coloring during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For the Birthday Cake Marshmallows:

Add the cocoa powder during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For the Chocolate Marshmallows:

Add the mint extract, a tiny drop of green coloring and the chocolate chips during the last minute of whipping. Add the chips at the very last minute as the heat of the mixer can melt the chocolate.&nbsp;While the mixture is whipping prepare the pans as follows.

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly grease a 8 x 8-inch (or 7 x 11-inch) baking pan with flavorless oil. Sift the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

Grease a spatula, and even your hands, because believe me: this is sticky stuff

When the marshmallow are ready, work QUICKLY and scrape the mixture into the prepared pan, using your spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. They need to be exposed to the air to form a skin.

After this time, turn the marshmallows out of the pan and allow the other side to be exposed to the air for another 4 hours.

On a cutting board, cut the marshmallows into squares using a pizza wheel or lightly oiled knife. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture, using additional if necessary. (This sugar mix will keep the marshmallows dry and stop them from sticking together)&nbsp;

Store in an airtight container for up to 3 weeks.

For the Mint Chocolate Chip Marshmallows:

Make Homemade Marshmallows with Confidence including 3 Amazing Flavors!
Get the WRITTEN RECIPES: http://bit.ly/3FlavorMarshmallows
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RELATED VIDEOS & RECIPES
* Hot Chocolate Mix: http://bit.ly/HotChocMix
* Homemade S'Mores: http://bit.ly/GemmasSmores
* Hot Chocolate Cookies: http://bit.ly/HotChocoCookies

Hi Bold Bakers! My Homemade Marshmallow Recipe with 3 Amazing Flavors is next level. Whether you fancy the birthday cake flavor in the video, or the other bonus recipes on my site (http://bit.ly/3FlavorMarshmallows), chocolate and mint chocolate chip, these marshmallows are so easy to make that anyone can have the confidence to make their OWN marshmallows from now on! Fear homemade marshmallows no more: these are so much fun, great for getting the kids into the kitchen, and yummy beyond belief. If you've never made candy at home, this is a great place to start. So let’s get baking!
 
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!

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GET THE WRITTEN RECIPE (includes instructions and measurements): http://bit.ly/3FlavorMarshmallows

Homemade Marshmallow Recipe with 3 Amazing Flavors!

Take your hot chocolate up a notch with these adorable polar bear marshmallows! With this simple marshmallow recipe, you'll be turning out jaw-droppingly cute marshmallows in no time.

The Cutest Marshmallows EVER.

corn syrup

water + 2 tbsp.

gelatin powder

Powdered sugar (for dusting)

black food marker

food coloring

clean, food-only brush

piping bags

In a small bowl stir together the gelatin and 2 tablespoons of (ice cold) water. Set aside so the gelatin can absorb the water.

In a small saucepan whisk together the corn syrup, granulated sugar, and 1/4 cup water. Bring to a boil and allow to cook until a candy thermometer registers 235F/113C.

In the meantime, beat your egg whites until they hold soft peaks.

Once the sugar mixture reaches the right temperature, whisk in the gelatin (be careful with your hands because it&#8217;s likely to release hot steam when you do this) and stir to dissolve.

Slowly add the hot mixture and vanilla extract to the egg whites and whip until stiff (about 8-10 minutes).

Cover a couple of baking sheets with parchment paper and dust generously with sifted powdered sugar.

Spoon the marshmallow mixture into two piping bags putting most of the marshmallow into one (this will be for piping the faces) and a couple of spoonfuls into the other (this will be for piping the ears and muzzle).

Clip a large hole in the piping bag with the most marshmallow and, working quickly (the marshmallow will start to stiffen pretty fast), begin piping big dollops for the faces and two small dollops for the feet on the bottom of each face.

Pipe all of the faces and feet before going back with a damp finger and flattening down any points.

Clip a small hole in the second piping bag and pipe the muzzles and ears. Again, pipe all the ears and muzzles before going back through with a damp finger and pressing down any points.

Allow the marshmallows to dry overnight (or at least 8 hours) before dusting them with a little sifted powdered sugar.

To create the faces, use a black food pen to create the eyes and toes on the paws, and a brush with pink powdered food coloring for the ears and cheeks.

Allow the food coloring to dry before packaging.

These marshmallows are insanely adorable! I have never made my own marshmallows before but it looks like a lot of fun! Thanks for all the great tips to do so too! :)

I LOVE THESE!!!  And your photos are amazing :)  Who wouldn't feel special getting these in their hot chocolate??

These are definitely the cutest marshmallows ever!! I love how you painted the paws too. My kids would have fun with this. I have not made marshmallows in forever. Can't wait to try this.

Ahhhhh cuteness overload!!! Not only do I want to make my own marshmallows, but not definitely want to shape them into adorable little polar bears! My girls would freak out.

Those marshmallow bears are so cute!! I would want to preserve them just for their adorable level. If I still had little ones at home I'd be making them ASAP. But I do have grandsons who would find them gobbible. I'm anxious to try these out.

These little marshmallows are adorable!   I bet they taste good too - homemade is always better

I never realized before now how simple it is to make marshmallows. This is a game changer. And gosh how cute are those bears?! SO CUTE!

By making the best homemade healthy marshmallows at home, you control the ingredients and ensure they align with your dietary preferences. With alternatives like maple syrup or honey, you can create a deliciously sweet experience without compromising on health. These marshmallows not only satisfy that sweet craving but also provide a guilt-free option for festive gatherings or cozy evenings by the fire. Their versatility shines through, whether in s&#039;mores or as an indulgent topping for desserts. My family loves these refined sugar free, paleo marshmallows! We love to go camping with our kids, and these homemade marshmallows are such a treat. These are perfect for toasting, as a holiday treat, or in your morning coffee. I love that we can enjoy a sweet treat and avoid high fructose corn syrup and other unhealthy ingredients found in store bought marshmallows.

The Best Homemade Healthy Marshmallows

water

gelatin

honey

vanilla

arrowroot powder (or keto powdered sugar

Pour ½ cup of the water, and all of the gelatin into the bowl of a stand mixer, using the whisk attachment. Allow to sit and “bloom” while you complete the next step.

Place the honey, and the other ½ cup of water into a saucepan, and heat on medium until the mixture reaches 240 °F called the “soft ball” state (use a candy thermometer).

When the honey mixture reaches the desired temperature, immediately remove the saucepan from heat. Turn the mixer on low speed, and slowly begin to pour the hot honey onto the gelatin. Use a spatula to ensure all the honey is used, then turn up the mixer speed to medium-high. Whip the mixture for about 8 minutes, add the vanilla, and whisk for another 1-2 minutes, or until stiff peaks form.&lt;/li&gt;&lt;li&gt;

Grease a 9x13 pan with coconut oil. Pour the marshmallow mixture into the pan and smooth with a spatula to ensure an even layer. Allow the marshmallow to sit for at least 4 hours, to cool completely and become firm.

Turn the slab of marshmallow onto an arrowroot floured surface and cut the marshmallow into squares with a pizza cutter, scissors or a knife greased with coconut oil, to prevent it from sticking to the blade. Lightly coat the sides of the cut marshmallows in arrowroot, to prevent them from sticking to each other, or your fingers.

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