If you’ve not yet tried your hand at making your own marshmallows, I think this would be a great place to start.candy-corn-marshmallows

If you’ve been a reader here for a while you know that I’m a fan of anything sugary-sweet, and marshmallows top my list. I’ve made them plain, two-toned and even filled-and-swirled. So when I saw these cuties over at Hani’s blog I had to give them a try!

There are two ways you can go when making this recipe. You can make three separate batches, layering them as you go. This will take longer, obviously, and require washing and drying your equipment between each batch. The advantage is that you are only working with one batch at a time, so you don’t have to move as quickly before the marshmallow starts to set (which makes it harder to spread). The other approach is to make one large batch and divide it in thirds, dying 2 of the 3 orange and yellow. This technique used more bowls and required more muscle to get everything dyed and spread quickly. I went with the latter; let me know what you try!


This recipe yields a LOT of marshmallows, making it a perfect treat for parties, goody bags and classroom celebrations.


Marshmallows are naturally peanut-, dairy- and gluten-free too.

Give ’em a try!


Candy Corn Marshmallows
idea courtesy of Haniela’s
recipe adapted from One Girl Cookies

1 cup cold water, divided
3 envelopes unflavored gelatin
2 cups sugar
3/4 cup light corn syrup
pinch of salt
1 teaspoon vanilla
orange gel food color
yellow gel food color

confectioner’s sugar

Cut two squares of parchment paper to fit the bottom of a 9″ x 9″ pan. Grease the pan, line the bottom with one of the parchment squares and grease the parchment. Set aside.

Pour 1/2 cup cold water into the bottom of a mixer – sprinkle with the gelatin and let sit.

Combine the remaining 1/2 cup water, sugar, corn syrup and salt in a saucepan. Bring to a boil over medium heat, stirring till the sugar is dissolved. Cover the pot and cook for 5 minutes. Remove the lid, attach a thermometer and cook, without stirring, till the mixture reaches a temperature of 240 degrees. Remove from heat.

Using the whisk attachment, turn your mixer to low and begin adding the cooked sugar. As the mixture thickens increase the speed to high and beat for 5 minutes. Meanwhile, have 2 bowls and a greased rubber spatula ready.

After 5 minutes transfer 1/3 of the marshmallow to each of your two bowls. Transfer the remaining 1/3 to your baking pan and spread evenly (I find slightly dampened fingers to be the way to go here; you can use a greased angled spatula if you prefer). Add orange food color to one of the bowls and quickly fold in with the rubber spatula, adding more color if needed. Transfer to your baking pan and spread evenly. Repeat with the remaining marshmallow and yellow food color.

Spray the second parchment square with cooking spray and place, greased side down, on top of the marshmallow. Let set overnight.

Generously sprinkle a work surface with confectioner’s sugar; place additional sugar in a bowl.

Remove the parchment paper and turn the marshmallow out onto your work surface. Sprinkle the top with confectioner’s sugar and cut into small squares using a greased knife or pizza wheel (I cut mine into 64 squares). Toss the marshmallows, a few at a time, in the bowl of confectioner’s sugar to coat the sides. Place in an airtight container and store at room temperature.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Check out my Pinterest board for more Halloween treats and crafts!


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