Take your s’mores game to the next level with these homemade, rainbow vanilla marshmallows.
Cook Time
40 minutes
Total Time
5 hr
Yield
6 servings
Ingredients
Rainbow Marshmallows
1 cup water (240 mL), divided
3 packets gelatin powder
1 ½ cups granulated sugar (300 g)
1 cup light corn syrup (336 g)
¼ teaspoon kosher salt
1 ½ teaspoons vanilla extract
1 teaspoon red gel food coloring
1 teaspoon yellow food coloring
1 teaspoon blue gel food coloring
¼ cup cornstarch (30 g)
½ cup powdered sugar (55 g)
1 tablespoon vegetable oil
S’mores
chocolate graham cracker
honey graham cracker
milk chocolate bar
white chocolate bar
Nutrition Info
Calories 236
Fat 2g
Carbs 55g
Fiber 0g
Sugar 50g
Protein 1g
How to Make It
1. Step
In the bowl of a stand mixer fitted with the whisk attachment, stir together ½ cup water and the gelatin powder. Let sit for 10 minutes to bloom.
2. Step
In a small pot fitted with a candy thermometer, combine the granulated sugar, corn syrup, and remaining ½ cup water. Cook over medium-high heat, without stirring, until the temperature reaches 240°F (115°C),15–20 minutes.
3. Step
Turn the mixer speed to medium-low and slowly drizzle the sugar syrup into the bloomed gelatin. Increase the mixer speed to high and whip until the mixture is opaque white and doubled in volume, 8–10 minutes. Add the salt and vanilla and beat for 2 minutes more.
4. Step
Divide the marshmallow mixture evenly between 3 medium bowls. Add the red food coloring to one bowl, yellow food coloring to another, and blue to the last and stir until each bowl is evenly colored.
5. Step
In a small bowl using a fork or whisk, stir together the cornstarch and powdered sugar.
6. Step
Use a pastry brush to evenly grease a nonstick 8-inch square pan with the vegetable oil. Use a small sieve to dust the pan with some of the cornstarch and powdered sugar mixture. Tilt the pan to coat evenly, then tap out any excess.
7. Step
Using ice cream scoops, alternate scooping each color marshmallow into the prepared pan, working quickly so the marshmallow does not begin to set. Swirl the colors together using a skewer or knife. Dust the top with more of the powdered sugar mixture.
8. Step
Let the marshmallows at room temperature, uncovered, for at least 4 hours, up to overnight.
9. Step
Run a butter knife or fish spatula around the edges of the pan to loosen the marshmallow, then invert onto a cutting board. Cut into 9 equal squares. Dust the cut marshmallows all over with more of the powdered sugar mixture to prevent sticking. Store in an airtight container in a cool, dry place for up to 1 month, or freeze for up to 2 months.
10. Step
Make the s’mores: Preheat the oven to 300°F (150°C).
11. Step
Place the marshmallows between chocolate or honey graham crackers with a piece of milk or white chocolate. Toast in the oven for 1–2 minutes, until the marshmallows are just softened and the chocolate is beginning to melt.
