Making marshmallow has been on my cooking bucket list for the longest time, so when I saw a contest on thefeedfeed for a s’mores competition using Ghirardelli chocolate, I decided it was finally time to try and make it from scratch! I’ve had an idea for a s’more for the longest time, based off of one of the most delicious desserts I have ever eaten – a key lime pie made with a gingersnap crust and drizzled with dark chocolate. I know, it sounds strange right? But it was SO good!! So I decided to try and deconstruct those same flavors in to a s’more – gingersnap cookies, Ghirardelli chocolate intense dark sea salt soiree squares and homemade key lime marshmallows!
If you have never made your own marshmallow, this is something you should try because it is SO FUN and pretty dang easy! Homemade marshmallows melt so much better than the store bought kind. They are just ooey gooey deliciousness and make the most AMAZING s’mores. I’m looking forward to experimenting with different flavors.
Here is how I made these Key Lime Marshmallows!
Ingredients:
- 1/2 cup key lime juice
- 2-1/2 Tbsp unflavored gelatin (about 3 Knorr packets or .75oz)
- 1 cup powdered sugar
- 1/3 cup cornstarch
- 1/2 cup water
- 2/3 cup light corn syrup
- 2 cups granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions:
- Prepare a 9×13 pan by lining it with plastic wrap and then brushing it with canola oil or spraying it with non-stick spray.
- In your mixer bowl, add the key lime juice and sprinkle the gelatin on top then quickly whisk it together. Set it aside for 10 minutes until it thickens.
- In a separate small bowl, whisk together the powdered sugar and cornstarch and set aside.
- In a saucepan, add your water, corn syrup, granulated sugar and salt. Heat over medium high heat, whisking every now and then until it reaches 240 degrees. (Use a candy thermometer. It should take about 8-9 minutes.)
- Using your whisk attachment, start the mixer on lowest speed with your bowl of gelatin mixture. It’s thick, don’t worry – it’s going to dissolve!
- While whisking on low speed, gently pour in the sugar mixture trying to get it as close to the center of the bowl as possible without pouring it over the whisk. Once all the sugar mixture is in there, slowly increase the speed until it is at the highest level.
- Let is whisk for about 10-11 minutes until it is white and thick.
- Add your vanilla extract, (you could add a drop of green food coloring if you wanted to), and whisk for another 30 seconds to a minute until properly combined.
- Using a spatula that you have sprayed with non-stick spray, transfer the sticky marshmallow in to the prepared pan and smooth the top.
- Using a sieve, sprinkle half of the powdered sugar/corn starch mixture over the top and set aside the other half for after they have set.
- Cover lightly with saran wrap and let set for at least 4 hours.
- Take your marshmallow pan, remove the top piece of saran wrap, place a piece of parchment paper over the top and flip the marshmallow out on to the parchment paper.
- Remove the other piece of plastic wrap and sprinkle the slab of marshmallow with a little bit of the powdered sugar/cornstarch mixture.
- Using a large, sharp knife that you sprayed with non-stick spray, cut the marshmallows in to whatever size squares you like. I like them about 1.5-2 inches, but you do you!
- Toss the marshmallows in the remaining powdered sugar/cornstarch mixture. (I like to throw the remaining mixture in a large gallon size storage bag and toss the marshmallows in a few at a time to coat.)
- Store them in an airtight container or a fresh gallon size storage bag. They will last a couple of weeks!
To make your s’more, roast your marshmallow on a skewer over a flame then add to gingersnap cookies with Ghirardelli dark chocolate squares. Delicious!!
Easy Key Lime Marshmallows
Key Lime Marshmallows are easy to make with unflavored gelatin, sugar, corn syrup and flavoring and they are so much tastier than store bought marshmallows!
EQUIPMENT (Amazon Associate Links)
Ingredients
- 1/2 cup key lime juice
- 2-1/2 Tbsp unflavored gelatin (about 3 Knorr packets or .75oz)
- 1 cup powdered sugar
- 1/3 cup cornstarch
- 1/2 cup water
- 2/3 cup light corn syrup
- 2 cups granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Prepare a 9×13 pan by lining it with plastic wrap and then brushing it with canola oil or spraying it with non-stick spray.
- In your mixer bowl, add the key lime juice and sprinkle the gelatin on top then quickly whisk it together. Set it aside for 10 minutes until it thickens.
- In a separate small bowl, whisk together the powdered sugar and cornstarch and set aside.
- In a saucepan, add your water, corn syrup, granulated sugar and salt. Heat over medium high heat, whisking every now and then until it reaches 240 degrees. (Use a candy thermometer. It should take about 8-9 minutes.)
- Using your whisk attachment, start the mixer on lowest speed with your bowl of gelatin mixture. It’s thick, don’t worry – it’s going to dissolve!
- While whisking on low speed, gently pour in the sugar mixture trying to get it as close to the center of the bowl as possible without pouring it over the whisk. Once all the sugar mixture is in there, slowly increase the speed until it is at the highest level.
- Let is whisk for about 10-11 minutes until it is white and thick.
- Add your vanilla extract, (you could add a drop of green food coloring if you wanted to), and whisk for another 30 seconds to a minute until properly combined.
- Using a spatula that you have sprayed with non-stick spray, transfer the sticky marshmallow in to the prepared pan and smooth the top.
- Using a sieve, sprinkle half of the powdered sugar/corn starch mixture over the top and set aside the other half for after they have set.
- Cover lightly with saran wrap and let set for at least 4 hours.
- Take your marshmallow pan, remove the top piece of saran wrap, place a piece of parchment paper over the top and flip the marshmallow out on to the parchment paper.
- Remove the other piece of plastic wrap and sprinkle the slab of marshmallow with a little bit of the powdered sugar/cornstarch mixture.
- Using a large, sharp knife that you sprayed with non-stick spray, cut the marshmallows in to whatever size squares you like. I like them about 1.5-2 inches, but you do you!
- Toss the marshmallows in the remaining powdered sugar/cornstarch mixture. (I like to throw the remaining mixture in a large gallon size storage bag and toss the marshmallows in a few at a time to coat.)
- Store them in an airtight container or a fresh gallon size storage bag. They will last a couple of weeks!
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