key lime pie marshmallows
Fluffy homemade marshmallows are sinful on their own, but becaome even more decadent with a layer of key lime white chocolate and crushed gingersnaps. These taste just like a slice of key lime pie!
- confectioners’ sugar for dusting
- 2 large egg whites
- 3 tablespoons unflavored gelatin (approximately 4 small packets)
- 1 cup cold water, divided
- 2 cups granulated sugar
- ½ cup light corn syrup
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1 package key lime candy melts
- ¼ cup finely crushed crispy gingersnaps (I used the Pepperidge Farms Gingermen)
- Grease a 9x13 inch cake pan with a very thin layer of vegetable oil. Coat all sides with a generous dusting of sifted confectioners' sugar and set aside.
- Beat egg whites in an electric mixer on high speed until stiff peaks form. Transfer egg whites to a small metal bowl. Rinse mixer bowl and return to stand of electric mixer.
- Combine ½ cup cold water and gelatin in the bowl of your electric mixer. Let absorb without stirring.
- In a medium heavy bottomed saucepan, combine granulated sugar, corn syrup, salt and the remaining ½ cup cold water. Dissolve over low heat, stirring constantly with a wooden spoon.
- Once dissolved, increase heat to medium-high and bring to a boil. Stir frequently until candy thermometer reads 240 degrees Fahrenheit.
- Pour mixture into bowl containing gelatin mixture and stir gently to combine.
- Beat on high speed for approximately ten minutes until thick, white and tripled in volume. Add egg whites and vanilla and beat until fully incorporated.
- Pour marshmallow fluff into prepared pan, tapping gently to release air bubbles. Dust top with another generous layer of sifted confectioners' sugar.
- Refrigerate, uncovered for at least four hours.
- To cut, run a sharp knife along all four edges to loosen the marshmallow layer. Carefully, peel up the layer and transfer to a large cutting board. Add a generous amount of confectioners' sugar back to the pan for coating your cut marshmallows.
- Using a large chef's knife, carefully cut the marshmallow into one-inch cubes. Roll the marshmallows on all six sides in an additional coating of confectioners' sugar, shaking off any excess.
- In a microwave safe bowl, melt key lime candy melts according to package directions.
- Spread a thin layer of key lime coating on the top of each marshmallow, followed by a sprinkle of crushed gingersnaps. Place on parchment paper to set.
- Once completely set, marshmallows can be stored in an airtight container for up to one week.
High Temperature Candy Thermometer
Limited Edition Key Lime Candy Melts by Wilton are seasonal; in their absence you can substitute white candy melts with a few drops of chocolate safe green food dye and Key Lime Flavor.