I actually used my regular recipe for these marshmallows, just adding cake mix to the gelatin. They didn’t QUITE turn out as MARHSMALLOW-Y as I’d like, more just gelatin-y (what- it’s a word!). I’ll keep working on them.
Cake Batter & Sprinkles Marshmallows
Course: Desserts
Cuisine: American
Ingredients
- 4 tablespoons unflavored gelatin powder
- 1/2 C cake mix
- 1/2 C water cp;d
- 4 cups granulated sugar
- 2 cup water
- 2 teaspoon sprinkles
- 1/4 C cornstarch
- 1/2 C powdered sugar
Instructions
- Mix the gelatin and cake mix, add 1/2 C of cold water in a small bowl and set aside to swell for 10 minutes.
- In a large saucepan pour the sugar and second measure of water.
- Gently dissolve the sugar over a low heat stirring constantly.
- Add the swollen gelatin and dissolve.
- Raise the temperature and bring to the boil.
- Boil steadily but not vigorously for 15 minutes without stirring.
- Remove from the heat and allow to cool until lukewarm.
- Add the vanilla and whisk the mixture with an electric mixer or beater until very thick and white.
- Rinse a 9x13 glass pan under water and pour the marshmallow mixture into the wet tin.
- Refrigerate until set.
- Cut into squares and roll in mixed cornstarch and icing sugar.
Ashlee Prisbrey is a self taught cake decorator and home chef turned blogger turned youtuber. On her blog and youtube channel she shares cake decorating tutorials, from scratch recipes, and themed party food (cause for her parties are all about the food). In addition to blogging and videos she travels around the country speaking at blog conferences. Last year she competed on Food Network, the Halloween Baking championship, a dream come true! Ashlee loves empowering women and moms, in the kitchen, in blogging or in life. Her motto is nothing is too hard with the right tips and tricks.
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