Pink Lemonade Marshmallows

Name: Pink Lemonade Marshmallows
Prep time: 40 min
Yield: 24
Cuisine: American,
Ingredients: 1 to 1 1/2 cups confectioners' sugar for coating; 1 cup cold water divided; 2 cups granulated sugar; 1/2 cup light corn syrup; 2 envelopes (1/4 ounce each) unflavored gelatin; 2 tsps McCormick® Pure Lemon Extract; 1 tsp McCormick® Pure Vanilla Extract; 1/2 tsp McCormick® Red Food Color

Homemade marshmallows are pillowy soft and tender. They are so versatile – you can flavor them with different extracts, tint with assorted colors and cut into desired shapes. Enjoy these lemony pink marshmallows at summertime celebrations.

40m

PREP TIME

96

CALORIES

8

INGREDIENTS

Servings: 24 (1 marshmallow)

Ingredients

1 to 1 1/2 cups confectioners' sugar, for coating
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
2 envelopes (1/4 ounce each) unflavored gelatin
2 teaspoons McCormick® Pure Lemon Extract
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1/2 teaspoon McCormick® Red Food Color

KEY PRODUCTS

INSTRUCTIONS

1 Spray 9-inch square baking dish with no stick cooking spray then coat with some of the confectioners’ sugar. Set aside. Microwave 1/2 cup 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 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. 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 color.
3 Spread marshmallow mixture in prepared pan. Smooth top with a spatula. Sift about 2 tablespoons of the confectioners’ sugar over top. Let stand at room temperature overnight or refrigerate at least 3 hours.
4 Place remaining confectioners’ sugar in large bowl. Cut marshmallows into 1 1/2-inch squares. Add marshmallows in batches to confectioners’ sugar; toss to coat well. Shake off excess. Store marshmallows in airtight container at room temperature up to 3 days.