Funfetti marshmallows- It’s fluffy, soft, and it melts in your mouth.. Homemade funfetti marshmallows are going to be the next must have in your pantry.
I’m crafting all my desserts with a birthday theme to honor my birthday month. Check out these birthday-inspired treats!
- Funfetti Choux au Craquelin
- Birthday Cake Cookies with Golden Oreos
- Small Chocolate Cake Recipe
- Brownie Birthday Cake Bars Recipe
Store bought Marshmallows are soft fluffy and a little powdery. Homemade marshmallows deserve a little more appreciation. It will take you to a new world of marshmallows that you’ve never been to and it will be the best marshmallow you’ve ever eaten! It will and can change your store bought view of marshmallows. You may just never eat store bought marshmallows ever again.
Now if you love sprinkles like me these funfetti marshmallows make the ultimate treat to add to anything. Now let’s get to marshmallow making!
Why you should make Funfetti Marshmallows:
If you don’t make funfetti marshmallows and end up just making regular marshmallows you honestly won’t regret it!
- You may think it’s harder than it seems, but it’s actually very simple. It does take some time and patience while the marshmallows sets but it will be all worth it in the end.
- Perfect addition to enjoy with hot chocolate.
- It’s make the greatest treats to add to goody bags and parties.
- The flavor variations are endless.
- It’s gluten free and dairy free
Ingredients for Funfetti Marshmallows:
- Gelatin: Don’t substitute with agar or a kosher beef gelatin as I haven’t tried it. But you can experiment and see what happens! Make sure to comment below if you do!
- Sugar: Granulated sugar and pure cane sugar work too!
- Corn syrup: use light corn syrup, as dark corn syrup will make the marshmallows dark. Honey and maple syrup are also good substitutes.
- Water: The water is split and used in two different parts of this recipe. Make sure that the water is COLD when it’s added to the gelatin mixture (See notes below)
- Sprinkles: Non-perils, rainbow, or natural sprinkles can also be used here!
- Imitation vanilla extract: Pure vanilla extract can also be used, but I find that imitation vanilla extract mimics the flavor of funfetti a little more.
- Almond extract: Almond extract is a must if you have it. It blends well with the imitation vanilla extract.
- Butter extract: This extract can be omitted if you don’t have it.
- Powdered sugar/ cornstarch: Tapioca starch is also a great substitute for cornstarch.
How to make Funfetti Marshmallows:
Grease a 8×8-inch baking dish with non stick cooking spray.
In the bowl of a stand mixer with a whisk attachment combine the gelatin with 1/2 cup COLD water. Mix and let it sit while you prepare the syrup.
In a heavy saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Mix with a whisk until there are no more sugar clumps and then don’t touch it again. Cook over medium heat, until the sugar dissolves. Insert a candy thermometer and bring the mixture to 240°F (115°C).
With the mixer on low speed, slowly pour the hot sugar mixture into the gelatin mixture.
After adding all the syrup, increase to high speed and whip the mixture until it thickens and becomes fluffy, which typically takes about 10-12 minutes. Aim for stiff peaks in the consistency.
Add the vanilla, butter, and almond extracts and mix until well combined. Fold in the sprinkles, trying to work as fast as you can. The colors may bleed a little bit and that’s okay.
Pour the marshmallow mixture into the prepared pan, spreading it evenly with a greased rubber spatula to the sides of the pan. Add more rainbow sprinkles on top if desired.
Let the marshmallows set at room temperature for at least 6 hours, or overnight, until firm.
Once set, grab a cutting board and line it with parchment paper and use a greased knife or cookie cutter to cut the marshmallows into squares or shapes of your choice.
I find 1-inch squares to be the perfect size for snacking but 2-inch squares are best for gifting.
Dust the cut edges of the marshmallows with more powdered sugar and cornstarch mixture to prevent sticking.
Storage:
Since the ingredients are just ordinary ingredients that won’t go bad they have a long shelf life. Store them in an airtight container at room temperature. Never freeze or refrigerate them as they will get sticky as it comes to room temperature.
Marshmallow Flavor Variations:
While Funfetti Marshmallows are amazing on their own, you can also experiment with different flavor variations to create delicious marshmallows that suit your taste buds.
- Peppermint: Add a few drops of peppermint extract and dip them into chocolate before instead of dipping them into the powdered sugar corn starch mixture.
- Fruity: Mix in freeze-dried fruit powder (such as strawberry or raspberry) for a fruity flavor.
- Coffee: Dissolve instant coffee granules in the syrup mixture for a coffee
- Rainbow: Adding food coloring can also be done but you would have to work fast if you wanted to create a rainbow marshmallow
- Vanilla flavor: Simple and delicious and my favorite way, just add some vanilla bean and vanilla extract and don’t forget to add the sea salt flakes.
- Smores: Spread S’more love! Who doesn’t love smores? Dip the marshmallows in chocolate and sprinkle the top with some graham crackers.
Funfetti Marshmallow Troubleshooting:
Why does the gelatin mixture call for Cold Water?
This process is called “blooming” When gelatin is bloomed with hot water it becomes stringy and may not thicken again when the hot sugar syrup is added.
My marshmallow is runny:
It possibly means that the sugar syrup wasn’t cooked to 240F and you didn’t whip the mixture enough.
Do I have to use corn syrup?
I listed above in the ingredient notes that corn syrup doesn’t have to be used, honey or maple syrup can be used instead. This helps prevent the sugar syrup from crystalizing.
Funfetti Marshmallows Recipe
Ingredients
- 3 pkgs Gelatin powder
- 1/2 cup Cold water
- 2 cups Sugar
- 3/4 cup Light Corn Syrup
- 1/2 cup Water
- 2 tsp Imitation Vanilla Extract
- 3/4 tsp Almond Extract
- 1/2 tsp Butter Extract
- 1/2 cup Sprinkles
- Non stick cooking spray
Instructions
- Grease a 8×8-inch baking dish with non stick cooking spray.
- In the bowl of a stand mixer with a whisk attachment combine the gelatin with 1/2 cup COLD water. Mix and let it sit while you prepare the syrup.
- In a heavy saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Mix with a whisk until there are no more sugar clumps and then don’t touch it again. Cook over medium heat, until the sugar dissolves. Insert a candy thermometer and bring the mixture to 240°F (115°C).
- With the mixer on low speed, slowly pour the hot sugar mixture into the gelatin mixture. Once all the syrup is added, increase to high speed and whip until the mixture becomes thick and fluffy, about 10-12 minutes. You want stiff peaks.
- Add the vanilla, butter, and almond extracts and mix until well combined. Fold in the sprinkles, trying to work as fast as you can. The colors may bleed a little bit and that’s okay.
- Pour the marshmallow mixture into the prepared pan, spreading it evenly with a greased rubber spatula to the sides of the pan. Add more rainbow sprinkles on top if desired.
- Let the marshmallows set at room temperature for at least 6 hours, or overnight, until firm.
- Once set, grab a cutting board and line it with parchment paper and use a greased knife or cookie cutter to cut the marshmallows into squares or shapes of your choice.
- I find 1in squares to be the perfect size for snacking but 2 inch squares are best for gifting.
- Dust the cut edges of the marshmallows with more powdered sugar and cornstarch mixture to prevent sticking.
