Kool-Aid Marshmallows
Kool-Aid Marshmallows requires approximately 45 minutes from start to finish. One serving contains 115 calories, 1g of protein, and 3g of fat. This recipe serves 24 and costs 23 cents per serving. This recipe from Epicurious has 58 fans. It works well as a hor d'oeuvre. Head to the store and pick up candy coating, water, sea salt, and a few other things to make it today. With a spoonacular score of 0%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Kool-Aid Marshmallows, KOOL-AID Float, and KOOL-AID Milkshake.
Servings: 24
Ingredients:
1/2 cup Classic Coating, plus more for dusting
1/2 cup light corn syrup, divided
5 teaspoons unflavored powdered gelatin
1 (0.16-ounce) packet unsweetened Kool-Aid drink mix, any flavor*
4 packets Pop Rocks, for sprinkling (optional)
1/8 teaspoon fine sea salt
3/4 cup sugar
1/4 cup water
Equipment:
baking pan
whisk
bowl
sauce pan
hand mixer
microwave
offset spatula
frying pan
knife
Cooking instruction summary:
Preparation Lightly coat an 8-by-8-inch baking pan with cooking spray. WHISK TOGETHER the Kool-Aid mix, cold water, and gelatin in a small bowl. Let it soften for 5 minutes. STIR TOGETHER the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan. Bring the syrup to a boil over high heat, stirring occasionally, until it reaches 240°F. Pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until completely melted, about 30 seconds, and pour it into the mixer bowl. Set the mixer to low and keep it running. WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more. The finished marshmallow will be tripled in volume. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating generously over top. Let it set for 6 hours in a cool, dry place. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into shapes and dip the sticky edges in Pop Rocks or more coating, patting off the excess. Cooks' Note: As close to snack time as possible, roll the mallows in Pop Rocks so that they'll be cracking when you serve them! Reprinted with permission from Marshmallow Madness! by Shauna Sever, © 2012 Quirk BooksShauna Sever writes the popular baking blog Piece of Cake and is a host and reporter for food-related television. She also runs Bake Sale Bakery, a dessert catering business in San Francisco, where she lives with her husband and daughter.
Step by step:
1. Lightly coat an 8-by-8-inch baking pan with cooking spray.
2. WHISK TOGETHER the Kool-Aid mix, cold water, and gelatin in a small bowl.
3. Let it soften for 5 minutes.
4. STIR TOGETHER the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan. Bring the syrup to a boil over high heat, stirring occasionally, until it reaches 240°F.
5. Pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until completely melted, about 30 seconds, and pour it into the mixer bowl. Set the mixer to low and keep it running.
6. WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more. The finished marshmallow will be tripled in volume.
7. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating generously over top.
8. Let it set for 6 hours in a cool, dry place.
9. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating.
10. Cut into shapes and dip the sticky edges in Pop Rocks or more coating, patting off the excess.
Cooks' Note
1. As close to snack time as possible, roll the mallows in Pop Rocks so that they'll be cracking when you serve them!
2. Reprinted with permission from Marshmallow Madness! by Shauna Sever, © 2012 Quirk Books
3. Shauna Sever writes the popular baking blog Piece of Cake and is a host and reporter for food-related television. She also runs
4. Bake Sale
5. Bakery, a dessert catering business in San Francisco, where she lives with her husband and daughter.
Nutrition Information:
covered percent of daily need
