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Marshmallow Easter Critters

A parade of bunnies and eggs -- what's not to love? These confections resemble the classics we know so well, but ours are fresher, softer, much more delicious -- and customizable. Make separate sheets in different colors.

  • prep: 10 mins
    total time: 1 hour 40 mins
  • yield: Yield varies
Photography: Kate Mathis

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Ingredients

  • Vegetable oil cooking spray
  • 1 tablespoon confectioners' sugar
  • 2 envelopes (1/4 ounce each) gelatin (1 tablespoon plus 1 1/2 teaspoons)
  • 2/3 cup cold water, plus 1/2 cup room-temperature water
  • 2 cups granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • Fine colored sanding sugar, for sprinkling and rolling

Cook's Note

Marshmallows can be stored in an airtight container at room temperature overnight.

Directions

  1. Step 1

    Coat a 9 1/2-by-13-inch rimmed baking sheet with cooking spray, and dust with confectioners' sugar, tapping out excess. Sprinkle gelatin over cold water in the bowl of a mixer. Let stand for 5 minutes to soften.

  2. Step 2

    Meanwhile, heat granulated sugar and room-temperature water in a saucepan over medium-high heat, stirring, until sugar dissolves. Wash down sides of pan with a wet pastry brush. Cook until syrup reaches 238 degrees on a candy thermometer. Stir syrup into softened gelatin, and keep stirring for a few minutes to cool. Whisk on medium-high speed until soft peaks form, 8 to 10 minutes. Whisk in vanilla. Spread mixture into baking sheet using an offset spatula; sprinkle with sanding sugar. Let stand for 1 hour to set.

  3. Step 3

    Cut out marshmallows using your favorite Easter cookie cutters (wipe cutters clean between each cut), and roll cut sides in sanding sugar to coat.

Source
Martha Stewart Living, April 2011

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