Swirled Marshmallow Lollipops

Hi fellow foodies! Today, I had a little fun in my kitchen while my little one was sick and sleeping most of the day. He hardly ever slows down so this was a rare chance for me to make these swirled marshmallow lollipops that have been on my mind. They are whimsical and perfect for a birthday party. You could even decorate a cake with them. I flavored the swirls with cotton candy extract so they are fun to look at and fun to eat.

They took a little effort but they were worth it because they are so adorable. You could even get real creative and pipe marshmallow shapes if you like. I think this technique would be super cool for springtime to make bunnies or flowers.

You do have to work quickly because the marshmallow will firm up and you won’t be able to pipe it. If this happens, unscrew your frosting tip, and make larger swirls. They turn out neat too.

The good news was that my son was feeling better by the time I was finished and he was up and jumping on the bed. 😜 I was a super happy mom because my boy was feeling better and I had just enough time to create these swirled marshmallow lollipops to share with you.

Have a great day!

Jennifer

Ingredients:

Marshmallow Coating:

2 cups white sugar

1 cup cornstarch

Marshmallow:

1/8 cup unflavored gelatin

1 cup cold water

1 1/2 cups white sugar

1 cup light corn syrup, halved

1/2 cup water

1/8 teaspoon salt

1 teaspoon clear cotton candy extract or other clear extract

Food coloring

Tools/Supplies Needed:

Stand Mixer with whisk attachment*

Oven*

Bowls

Frosting bag with 1/2 inch tip

Measuring cups

Candy thermometer

Whisk

Lollipop sticks

Parchment paper

Toothpicks (if necessary)

Saucepan*

Cookie Sheet*

Spatula*

*Item not shown in picture

Directions:

1. In a medium bowl, add white sugar and cornstarch to creat marshmallow coating. Whisk to combine. On a cookie sheet line with parchment paper, sprinkle 1/2 of the marshmallow coating.

2. In a small bowl whisk together gelatin and cold water. Set aside for 5 minutes.

3. In a medium saucepan, add 1 1/2 cups white sugar and 1/2 cup of light corn syrup. Add 1/2 cup water and salt. Whisk together ingredients until combined.

4. Place saucepan on stovetop and turn burner to high to boil. Insert a candy thermometer on the side of the pan.

5. Add remaining light corn syrup to stand mixer with whisk attachment. Microwave gelatin for 30 seconds on high and pour into mixer bowl. Turn mixer speed to low.

6. When saucepan ingredients reach 240 degrees Fahrenheit (soft ball stage), remove pan from burner and slowly pour mixture into stand mixer bowl. Be careful not to burn yourself. This mixture is very hot.

7. Mix on low for 2 minutes and then move speed to medium for 5 minutes. Increase speed to high and mix for 5 more minutes until mixture is white, glossy, opaque, and thick.

8. Add cotton candy extract and mix on high for 1 minute.

9. Use a cup to support frosting bag. Add drops of food coloring to interior of bag and let it run down to the tip. Use a spatula to load the bag with soft marshmallow from the mixer.

10. Pipe swirls of marshmallow onto cookie sheet coated in marshmallow coating. If you make more create shapes like hearts, flowers, animals, etc., use toothpicks to maneuver marshmallow.

11. Allow marshmallow swirls to firm up for about 2-4 hours. Coat your hands with marshmallow coating so the marshmallows won’t stick to them.Turn swirls over and coat them with coating.

12. Run lollipop sticks through the side of the swirls to create lollipops. Lollipop will firm up overnight.

Serve and enjoy!

Save extras in an airtight container.

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