Cake Batter Marshmallows

If you want to add more dairy free recipes to your recipe box, Cake Batter Marshmallows might be a recipe you should try. This recipe makes 48 servings with 85 calories, 1g of protein, and 0g of fat each. For 33 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. It is brought to you by Bakerita. 2633 people have made this recipe and would make it again. A mixture of sugar, colored sprinkles, gelatin, and a handful of other ingredients are all it takes to make this recipe so flavorful. Many people really liked this batter. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 1%, this dish is improvable. Funfetti Cake Batter White Chocolate Chip Cookie Cake, Funfetti Cake Batter Blondies {Without Cake Mix}, and Pumpkin Sheet Cake With Toasted Marshmallows are very similar to this recipe.

Servings: 48

 

Ingredients:

Equipment:

Cooking instruction summary:

Grease an 913-inch pan with shortening, using a paper towel to rub it lightly and evenly onto the bottom, sides and edges of the pan. Set aside.Put the gelatin sheets into a medium microwave-safe bowl and fill it with very cold water, adding a few ice cubes to keep it cold. Let the sheets soak for about 10 minutes.Place the sugar, cup corn syrup and cup water in a medium saucepan and stir together. Clip a candy thermometer onto the pan, and place it over medium-high heat. Bring it to a boil, stirring the mixture frequentlyyou are looking for it to eventually hit a temperature of 235-240 degrees (soft ball stage).Meanwhile, pour the remaining cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. By this point, the gelatin sheets should be very softdrain them well and give them a quick wringing out, and place them back in the microwave-safe bowl. Microwave on high until the gelatin is completely melted, about 30 seconds. Turn the mixer on low, and very slowly pour the melted gelatin into the corn syrup. Keep the mixer running while you check the sugar syrup.Once the syrup reaches 235-240 degrees, pull it from the heat. Carefully transfer the syrup to a large, heatproof measuring cup or a similar vessel with a spout for easy pouring. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, crank the speed up to medium-high and let it go for about 6 to 7 minutesthe mixture should turn white and fluffy. Add the vanilla extract, almond extract, as much food coloring as desired (if using. I used "Rose" gel food coloring by Wilton, about an teaspoon), and salt and increase the speed to its highest setting for 1 more minute. Sift in half of the cake mix, and turn the mixer on low to let it combine. Once incorporated, sift in the other half and mix in. Add in about half of the sprinkles and combine. Don't stir too much - you don't want the colors of the sprinkles to streak.Pour the marshmallow into the prepared pan and use an offset spatula spritzed with a bit of cooking spray to nudge it into the corners and smooth the top. Usually, they settle themselves pretty well and I dont have to spread them much. Tap the pan on the counter a few time to get rid of air bubbles. Sprinkle the rest of the sprinkles evenly over the top of the marshmallow. Sift confectioners sugar evenly generously over the top. Let sit for about 6 hours or until firm.Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a confectioners sugar-dusted work surface. Dust the marshmallow slab with more confectioners sugar and cut into whatever size pieces you wish (a pizza cutter works great here). Dip the sticky edges of the marshmallows in more confectioners sugar, patting off the excess. Store in an airtight container for up to 1 week.

 

Step by step:

1. Grease an 913-inch pan with shortening, using a paper towel to rub it lightly and evenly onto the bottom, sides and edges of the pan. Set aside.

2. Put the gelatin sheets into a medium microwave-safe bowl and fill it with very cold water, adding a few ice cubes to keep it cold.

3. Let the sheets soak for about 10 minutes.

4. Place the sugar, cup corn syrup and cup water in a medium saucepan and stir together. Clip a candy thermometer onto the pan, and place it over medium-high heat. Bring it to a boil, stirring the mixture frequentlyyou are looking for it to eventually hit a temperature of 235-240 degrees (soft ball stage).Meanwhile, pour the remaining cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. By this point, the gelatin sheets should be very softdrain them well and give them a quick wringing out, and place them back in the microwave-safe bowl. Microwave on high until the gelatin is completely melted, about 30 seconds. Turn the mixer on low, and very slowly pour the melted gelatin into the corn syrup. Keep the mixer running while you check the sugar syrup.Once the syrup reaches 235-240 degrees, pull it from the heat. Carefully transfer the syrup to a large, heatproof measuring cup or a similar vessel with a spout for easy pouring. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, crank the speed up to medium-high and let it go for about 6 to 7 minutesthe mixture should turn white and fluffy.

5. Add the vanilla extract, almond extract, as much food coloring as desired (if using. I used "Rose" gel food coloring by Wilton, about an teaspoon), and salt and increase the speed to its highest setting for 1 more minute. Sift in half of the cake mix, and turn the mixer on low to let it combine. Once incorporated, sift in the other half and mix in.

6. Add in about half of the sprinkles and combine. Don't stir too much - you don't want the colors of the sprinkles to streak.

7. Pour the marshmallow into the prepared pan and use an offset spatula spritzed with a bit of cooking spray to nudge it into the corners and smooth the top. Usually, they settle themselves pretty well and I dont have to spread them much. Tap the pan on the counter a few time to get rid of air bubbles. Sprinkle the rest of the sprinkles evenly over the top of the marshmallow. Sift confectioners sugar evenly generously over the top.

8. Let sit for about 6 hours or until firm.Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a confectioners sugar-dusted work surface. Dust the marshmallow slab with more confectioners sugar and cut into whatever size pieces you wish (a pizza cutter works great here). Dip the sticky edges of the marshmallows in more confectioners sugar, patting off the excess. Store in an airtight container for up to 1 week.

Nutrition Information:

covered percent of daily need