Swirled Marshmallow Castles Recipes

SWIRLED PEPPERMINT MARSHMALLOWS

Steps:

• Line a 13x9-in. pan with foil and grease the foil with butter; set aside., In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage)., Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in extract. Spread into prepared pan. Quickly drop food coloring over candy; cut through candy with a knife to swirl. Cover and let stand at room temperature for 6 hours or overnight., Combine confectioners' sugar and peppermint candies. Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares; toss in confectioners' sugar mixture. Store in an airtight container in a cool, dry place.

SWEET SWIRL MARSHMALLOWS

Steps:

• Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; sprinkle with 2 tablespoons of the powdered sugar. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with paddle or whisk attachment. Sprinkle gelatin over water; set aside.
• In 2-quart heavy saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Increase heat to medium-low and heat syrup to boiling. Boil without stirring until syrup reaches 240°F on candy thermometer, about 15 to 20 minutes; remove from heat.
• With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto paddle or whisk, as it may splash). Gradually increase speed to medium-high; beat until mixture is white and has almost tripled in volume, about 8 to 10 minutes. Add peppermint extract and beat to blend, about 30 seconds longer. Randomly drop four drops of red or green food color into marshmallow mixture in bowl; fold 3 to 4 times to swirl color.
• Pour into baking dish. Smooth top with damp rubber spatula. Drop red or green food color randomly on top of marshmallow mixture. Using toothpick, pull food color through marshmallow mixture to create swirl pattern over top. Let stand uncovered at least 4 hours.
• Sprinkle cutting board with about 1 tablespoon of the powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish, and gently lift in one piece onto cutting board. Spray sharp knife with cooking spray. Cut marshmallows into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.

SWIRLED MARSHMALLOW CASTLES

Steps:

• Spray a baking sheet with cooking spray and line with parchment paper. Spray parchment and sides of pan.
• Place 1/2 cup cold water in a small bowl and sprinkle the gelatin over. Let sit.
• until gelatin firms, about 3-5 minutes.
• In a medium saucepan fitted with a candy thermometer, combine granulated sugar, 1/2 cup corn syrup and remaining 1/2 cup of water. Stir over medium heat until the sugar dissolves, then turn the heat up to high and stop stirring. Cook until the syrup reaches 240 degrees, about 6-8 minutes.
• Add remaining 1/2 cup corn syrup to the bowl of a stand mixer fitted with a whisk attachment. With the mixer on low, add the gelatin, then slowly pour in the hot syrup down the side of the bowl. Gradually increase speed to medium high and whisk until mixture is light and fluffy and has tripled in volume, about 7-8 minutes.
• Remove bowl from stand and drip about 5-6 drops each of pink and yellow food coloring and 4 of green food coloring gel. Use a rubber spatula to fold colors into streaks but do not not mix to completely combine. It should only take 1-2 folds. Spread onto prepared baking sheet and let set for 4-6 hours.
• In a medium bowl, whisk to combine confectioners sugar and cornstarch. Use a sifter to coat the top of the fully set marshmallows with the mixture. Flip the pan onto a clean work surface, and dust with more of the confectioners sugar and cornstarch coating.
• Using a 4-inch castle-shaped cookie cutter, cut the marshmallows into shapes.

HARRY POTTER CASTLES

Steps:

• Place two marshmallow treats in a microwave-safe bowl and microwave for 5-10 seconds so that they are easier to mold but not falling apart. Shape into a small cylinder slightly shorter than an ice cream cup cone. Place on a parchment-lined baking sheet.
• Place one marshmallow treat on the baking sheet. Pipe a little of the candy melts on top and press another marshmallow treat on top, so that you have a small rectangle.
• Place ice cream cup cones on the baking sheet.
• Spray the portions with edible yellow spray and let set.
• Shape two marshmallow treats together into a roof shape to fit on top of the marshmallow treat house.
• Place ice cream cones and mini cone onto the baking sheet.
• Spray portions with edible blue spray and let set.
• Cut square marshmallows so that you have 12 small square windows, 3 rectangle windows, and 1 rectangle door. Place pieces on a parchment-line baking sheet and spray with edible black spray. Let set.
• Cut four square marshmallows into flag shapes. Place on baking sheet and spray one red, one blue, one green, and one yellow. Let set.
• Using the candy melts as glue, attach the windows and doors to all of the castle buildings.
• Attach the two blue thin marshmallow treat rectangles to the yellow marshmallow treat stack to create a building with a roof.
• Attach the bottoms of two of the cup cones. Then attach a blue cone to the top so that you have one tall tower.
• Attach the remaining blue cone to the top of the remaining cup cone so that you have a medium tower.
• Attach the mini cone to the top of the marshmallow treat cylinder so that you have a small tower.
• Insert skewers into the flags. Carefully insert one of them into the center of the marshmallow treat building. Trim the remaining skewers about halfway and attach them to the back of the castle cones, using the teal candy melts. Let set completely.