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There is something so satisfying about making marshmallows. It never ceases to amaze me when you first start to mix the ingredients that it can whip up into something so tasty and light. Homemade marshmallows are nothing like the ones you buy at the store, you just have to try them once and you will be hooked. Your friends will be amazed when you share them and will beg for more. Maybe not quite that drastic but almost. These Lucky Shamrock Marshmallows make the absolute perfectly fun Irish Desserts.
Fun Irish Desserts: Lucky Shamrock Marshmallows
I found these cute little Irish party hats at the dollar store and they would make perfect treats or name tag holders for the table. You need a little green grass and a small piece of Styrofoam inside the hats. Stick a toothpick into the marshmallow shamrock to hold it in place. Fill the rest of the hat with green candies and I used an “Airhead” as a rainbow.
I made the little “Pinch Me” picks really quickly using a Stampin’ Up! stamp set I had. I stamped the shamrock on white cardstock and embossed it with Iridescent Ice Embossing powder. I punched out circles and a scallop to make the tags. I tied a small bow and attached it with glue dots. I used skewers to attach the tags to the Styrofoam.
- 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
- 3 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 – 5 drops green food coloring
- green sanding sugar
- 1 cup sugar for dipping marshmallows in after cutting
- Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
- Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
- Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes. Attach bowl with gelatin to mixer fitted with the whisk attachment.
- With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Sprinkle with the sanding sugar. Set aside, uncovered, until firm, about 3 hours.
- Marshmallows can be stored in an airtight container up to 3 days. If you are going to use a cookie cutter to cut the marshmallows into shapes, I found it better if the marshmallow was made at least 12 hours ahead of the time you want to cut them. They also cut better with plastic cookie cutters. If the cutters get too much marshmallow on them rinse them in hot water. Immediately dip the marshmallows after cutting in a mixture of sugar and sanding sugar to coat the edges.
Tutorial on making marshmallows can be found at Recipes, Food and Cooking
Mary Ellen is the writer and creator of That’s My Home, Recipes, Food and Cooking, and Razzle, Dazzle Recipes. Mary Ellen loves to cook and bake and learned to cook watching her grandmother, mom and aunts in her grandmother’s busy kitchen. It was a magical place where it seemed as if the pot never emptied and there was always room at the table for one more. It seems only natural that she would love to cook and bake so much. She worked in her uncle’s restaurant all through school and continued on a culinary path for about 15 years including being a pastry chef at a big hotel. She even owned a bakery for a short time.