Swirled Marshmallow Castles Food

SWIRLED PEPPERMINT MARSHMALLOWS

Steps:

• Line a 13x9-in. pan with foil and grease the foil with butter; set aside., In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage)., Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in extract. Spread into prepared pan. Quickly drop food coloring over candy; cut through candy with a knife to swirl. Cover and let stand at room temperature for 6 hours or overnight., Combine confectioners' sugar and peppermint candies. Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares; toss in confectioners' sugar mixture. Store in an airtight container in a cool, dry place.

STRAWBERRY MARSHMALLOW SWIRL

Steps:

• Combine crumbs, sugar and butter and press firmly over bottom of 9" square pan.
• Chill until set.
• Sprinkle 2 T sugar over strawberries and let stand for 1/2 hour.
• Dissolve jello in 1 cup of boiling water.
• Drain berries, reserving liquid.
• Add water to juice to make 1 cup and add to jello.
• Chill until partially set.
• Meanwhile, combine marshmallows and milk and heat and stir until melted.
• Cool completely, then fold in whipped cream.
• Add berries to jello, then swirl in marshmallow mixture to marble.
• Pour into crush and chill until set.

SWIRLED MARSHMALLOW CASTLES

Steps:

• Spray a baking sheet with cooking spray and line with parchment paper. Spray parchment and sides of pan.
• Place 1/2 cup cold water in a small bowl and sprinkle the gelatin over. Let sit.
• until gelatin firms, about 3-5 minutes.
• In a medium saucepan fitted with a candy thermometer, combine granulated sugar, 1/2 cup corn syrup and remaining 1/2 cup of water. Stir over medium heat until the sugar dissolves, then turn the heat up to high and stop stirring. Cook until the syrup reaches 240 degrees, about 6-8 minutes.
• Add remaining 1/2 cup corn syrup to the bowl of a stand mixer fitted with a whisk attachment. With the mixer on low, add the gelatin, then slowly pour in the hot syrup down the side of the bowl. Gradually increase speed to medium high and whisk until mixture is light and fluffy and has tripled in volume, about 7-8 minutes.
• Remove bowl from stand and drip about 5-6 drops each of pink and yellow food coloring and 4 of green food coloring gel. Use a rubber spatula to fold colors into streaks but do not not mix to completely combine. It should only take 1-2 folds. Spread onto prepared baking sheet and let set for 4-6 hours.
• In a medium bowl, whisk to combine confectioners sugar and cornstarch. Use a sifter to coat the top of the fully set marshmallows with the mixture. Flip the pan onto a clean work surface, and dust with more of the confectioners sugar and cornstarch coating.
• Using a 4-inch castle-shaped cookie cutter, cut the marshmallows into shapes.