Introduction: Swirled Marshmallow Lollipops
Hi fellow foodies!
Today, I had a little fun in my kitchen while my little one was sick and sleeping most of the day. He hardly ever slows down so this was a rare chance for me to make these swirled marshmallow lollipops that have been on my mind. They are whimsical and perfect for a birthday party. You could even decorate a cake with them.
I flavored the swirls with cotton candy extract so they are fun to look at and fun to eat. They took a little effort but they were worth it because they are so adorable.
You could even get real creative and pipe marshmallow shapes if you like. I think this technique would be super cool for springtime to make bunnies or flowers.
You do have to work quickly because the marshmallow will firm up and you won't be able to pipe it. If this happens, unscrew your frosting tip, and make larger swirls. They turn out neat too.
The good news was that my son was feeling better by the time I was finished and he was up and jumping on the bed. I was a super happy mom because my boy was feeling better and I had just enough time to create these swirled marshmallow lollipops to share with you.
Have a great day!
Butter My Biscuits
Step 1: Ingredients
2 cups white sugar
1 cup cornstarch
1/8 cup unflavored gelatin
1 cup cold water
1 1/2 cups white sugar
1 cup light corn syrup, halved
1/2 cup water
1/8 teaspoon salt
1 teaspoon clear cotton candy extract or other clear extract
Step 2: Tools/Supplies Needed
Stand Mixer with whisk attachment*
Frosting bag with 1/2 inch tip
Toothpicks (if necessary)
*Item not shown in picture
Step 3: Marshmallow Coating
In a medium bowl, add white sugar and cornstarch to creat marshmallow coating. Whisk to combine. On a cookie sheet line with parchment paper, sprinkle 1/2 of the marshmallow coating.
Step 4: Gelatin
In a small bowl whisk together gelatin and cold water. Set aside for 5 minutes.
Step 5: Stovetop
In a medium saucepan, add 1 1/2 cups white sugar and 1/2 cup of light corn syrup. Add 1/2 cup water and salt. Whisk together ingredients until combined.
Step 6: Boil
Place saucepan on stovetop and turn burner to high to boil. Insert a candy thermometer on the side of the pan.
Step 7: Stand Mixer
Add remaining light corn syrup to stand mixer with whisk attachment. Microwave gelatin for 30 seconds on high and pour into mixer bowl. Turn mixer speed to low.
Step 8: Soft Ball Stage
When saucepan ingredients reach 240 degrees Fahrenheit (soft ball stage), remove pan from burner and slowly pour mixture into stand mixer bowl. Be careful not to burn yourself. This mixture is very hot.
Step 9: Low to High Speed
Mix on low for 2 minutes and then move speed to medium for 5 minutes. Increase speed to high and mix for 5 more minutes until mixture is white, glossy, opaque, and thick.
Step 10: Flavor
Add cotton candy extract and mix on high for 1 minute.
Step 11: Load the Frosting Bag
Use a cup to support frosting bag. Add drops of food coloring to interior of bag and let it run down to the tip. Use a spatula to load the bag with soft marshmallow from the mixer.
Step 12: Pipe the Swirls
Pipe swirls of marshmallow onto cookie sheet coated in marshmallow coating. If you make more create shapes like hearts, flowers, animals, etc., use toothpicks to maneuver marshmallow.
Step 13: Coat the Marshmallows
Allow marshmallow swirls to firm up for about 2-4 hours. Coat your hands with marshmallow coating so the marshmallows won't stick to them.Turn swirls over and coat them with coating.
Step 14: Lollipop Sticks
Run lollipop sticks through the side of the swirls to create lollipops. Lollipop will firm up overnight.
Step 15: Time to Eat
Serve and enjoy!
Save extras in an airtight container.
Thank you so much for taking the time to read my Instructable. If you liked my recipe, please vote for me in the Sweets Contest. You can find more of my recipes at bakingintheburbs.net
Have a wonderful time baking!
Butter My Biscuits
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