key lime pie marshmallows

March 18, 2013 // 14 Comments »

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!

KEY LIME PIE MARSHMALLOWS
 
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Yields: 100 1-inch cubed marshmallows
INGREDIENTS
  • 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)
PREPARATION
  1. 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.
  2. 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.
  3. Combine ½ cup cold water and gelatin in the bowl of your electric mixer. Let absorb without stirring.
  4. 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.
  5. Once dissolved, increase heat to medium-high and bring to a boil. Stir frequently until candy thermometer reads 240 degrees Fahrenheit.
  6. Pour mixture into bowl containing gelatin mixture and stir gently to combine.
  7. 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.
  8. Pour marshmallow fluff into prepared pan, tapping gently to release air bubbles. Dust top with another generous layer of sifted confectioners' sugar.
  9. Refrigerate, uncovered for at least four hours.
  10. 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.
  11. 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.
  12. In a microwave safe bowl, melt key lime candy melts according to package directions.
  13. 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.
  14. Once completely set, marshmallows can be stored in an airtight container for up to one week.

GADGETS
High Temperature Candy Thermometer

RESOURCES
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.

Key Lime Pie Marshmallows

by Kimberly Ann // bake, candy, spring, st patricks day, summer
14 Comments »