Easter is around the corner and that also means cute treats, fun flavours and sprinkles here there and everywhere! To get into the celebratory spirit we thought we’d share our Lemon Funfetti marshmallows recipe! Yay! This sweet is a great alternative for anyone who isn’t into chocolate too. Check out our recipe below to re-create these marshmallows at home.
Lemon Funfetti marshmallows recipe!
Serves approximately 12 – 20 depending on how generous (or not) you slice these babies.
Materials and tools needed…
- 9 gelatine sheets
- 450g granulated sugar
- 140ml warm to hot water
- 1 tablespoon corn syrup
- 200ml cold water
- 3 tablespoons icing sugar
- 3 tablespoons cornstarch (in the UK this is called cornflour)
- Sharp cornered baking pan (we used a 10″ square Silverwood tin)
- Vegetable oil
- Sharp knife
- Angled palette knife
- Candy thermometer
- KitchenAid mixer
- Measuring spoons
- Lemon oil extract
- Rainbow sprinkles
- Yellow gel or paste food colouring
To start you need to thinly coat your cake pan with vegetable oil before dusting with a sieved mixture of icing sugar and cornstarch. Cover the corners and inner edges well to stop your marshmallow from sticking!
This Lemon Funfetti marshmallows recipe uses gelatine sheets instead of powder. Take 9 sheets of gelatine and leave them to soak in a large shallow dish full of 140ml of warm to hot water. They should begin to soften and turn into jellied sheets that disintegrate in around 7 minutes. When ready pour the entire contents (gelatine and water) into the bowl of a stand-up mixer.
Add the granulated sugar, water and tablespoon of corn syrup together in a medium saucepan. Boil until 115 degrees Celsius (or 238 degrees Fahrenheit) on high heat. This took approximately 10 minutes for us. You’ll need your candy thermometer for this step… a lot of people are put off of working with these as it feels like an extra step (and extra cleaning), but it’s pretty easy! All you need to do is place it in the pan with your ingredients and keep an eye on the temperature! Make sure that you use a candy or jam thermometer though!
Once your hot sugar syrup is ready switch on your stand-up mixer to a slow speed. Carefully (it’s hot) pour the syrup into the bowl. After a minute switch up the speed to medium (don’t turn up your mixer too high as the ingredients will be very hot which may splash around and out of the bowl on a higher speed), add in your lemon extract, yellow food colouring and rainbow sprinkles (as many as you like). Mix for around 12 minutes until you’re left with soft clouds of marshmallow!
Note: Once you switch off your mixer the marshmallow mixture begins to set so keep this in mind!
Pour the marshmallow mixture into your coated and oiled square cake pan. Smooth over with an angled palette knife. You can lightly oil the spatula or palette knife as this can help stop the marshmallow mix sticking to it.
Note: For some extra rainbow try layering your marshmallow mix. Smooth a shallow layer into your cake pan and add rainbow sprinkles then repeat until you think it’s ready!
Sprinkle the top of your marshmallow with rainbow sprinkles.
Leave the marshmallow mix to set for around 3 hours whilst uncovered. We left ours in a cool and dark room undisturbed.
After 3 hours the marshmallow mixture should be perfect and ready. Test it by lightly poking it with a clean finger. The marshmallow should spring back into shape and feel bouncy and a little fluffy too.
With a sharp knife cut your set marshmallow block into squares before tossing them in the sieved mix of cornstarch (cornflour in the UK) and icing sugar. Tap any excess off before either bagging them into gift packs or storing them away into airtight containers. This super soft Lemon Funfetti marshmallows recipe should last several weeks if stored well (cool, dark and dry places and in airtight containers) so you’ll get to enjoy them for some time after making them (unless everyone else eats them)!
Yay! Now sit back and enjoy your homemade marshmallows! Cut them up into small squares or use cookie cutters (remember to dust them with the cornstarch / cornflour and icing sugar mix) for cool shapes and add on top of milkshakes. You can even top freshly iced cupcakes with them. Or you could individually bag up your marshmallow squares to make sweet Easter gifts!