Today we are making unicorn marshmallows and pink hot chocolate that pair together perfectly! 😀
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Ingredients
Unicorn Marshmallows
- 1 cup water (divided)
- 3 envelopes gelatin Can use agar powder if vegetarian
- 2 cups sugar
- 1/2 cup light corn syrup
- 1/2 tsp salt
- 1/2 tsp peppermint extract
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
- sprinkles
- 1/4 tsp Gold luster dust
- 1/4 tsp clear vanilla extract or vodka
- white chocolate chips
- Black edible ink marker
Pink Hot Chocolate
- 2 cups milk
- 4 oz white chocolate
- 1/2 tsp vanilla extract
- Pink food color
Ingredients
Unicorn Marshmallows
Pink Hot Chocolate
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Instructions
Unicorn Marshmallows
- Grease a 9” x 13” square pan with cooking spray. Set aside.
- In the bowl of a stand mixer, pour in ½ cup water and sprinkle gelatin on top. Mix to combine.
- In a medium saucepot, bring ½ cup water, granulated sugar, corn syrup, and salt to a rolling boil (rapid and large bubbles) and boil for 1 min or until a candy thermometer reads 240 F. Do not stir while mixture is cooking, and be careful! This mixture is extremely hot – ask an adult for help if you’re not comfortable handling the boiling sugar syrup.
- Slowly drizzle in sugar syrup along side of bowl with gelatin. Turn to high speed and whip for 8-10 min until thick and fluffy. Mix in peppermint extract.
- Immediately pour into prepared pan, and spread out with an offset spatula. Leave to sit for 6 hours or preferably overnight.
- Whisk together powdered sugar and cornstarch and set aside.
- Sprinkle a work surface with powdered sugar and cornstarch mixture, and turn out marshmallow slab. Cut with cookie cutters, and sprinkle with additional powdered sugar/cornstarch if needed.
- Decorate using sprinkles and white chocolate chips as seen in video.
Pink Hot Chocolate
- Mix together milk, white chocolate, and vanilla in a saucepan over medium heat until melted. Mix in pink food color.
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