Sunday, September 1, 2013

Homemade Funfetti Cake Batter Marshmallows

Homemade Funfetti Cake Batter Marshmallows
Y'all, Summer is leaving us... Let's all take a collective sigh of sadness. But there's good news still because I have a recipe for homemade funfetti cake batter marshmallows. I mean, that screams Summer, don't it? These literally taste like a slice of cake, it'll blow your mind. So what do you do with these... well you make cake batter s'mores (YES SUMMER) and really-super-awesome toasted marshmallow cake batter milkshakes (to be posted next, yipee). I'm sure they would make pretty bomb-ass rice krispies treats, #amirite. Now, let's get down to the nitty-gritty. How do these taste like cake batter WITHOUT any cake mix? Epic (mind-blowing happening again). Well it starts with a special concoction of clear vanilla extract, butter extract, and almond extract... and one special SECRET ingredient. Iced Cake Vodka, y'all. Liquor in homemade marshmallows is amazing. Bourbon rocks, so does beer, but this takes the cake (quite literally). You have to have this vodka to make them what they are, so find it and keep it close to ya heart. Next on tha list, you gotta load it up with sprinkles, rainbow sprinkles. I made sure to say a HEAPING cup because I like a little extra on the side, and by a little I mean a lot. Get that straight. After the marshmallows are made, I tossed them in a mixture of sifted confectioners' sugar & white cake mix to dust 'em off. Then just devour. Immediately. Before Summer is over. GO HURRY. NOW!! Enjoy y'all :)
whipping 'em up + sprinkles are ready
Oh, they are gonna be so good!!
For the Marshmallows:
3 ½ Envelopes of Unflavored Gelatin
½C Cold Water
2C Sugar
¼t Salt
½C Iced Cake Vodka  
½C Light Corn Syrup
1 Vanilla Bean, Split & Scraped for Seeds
2 Large Egg Whites
1T Clear Vanilla Extract
1t Butter Extract & 1t Almond Extract
1C Rainbow Sprinkles (heaping)

For the Dusting:
1C Confectioners’ Sugar
½C White Cake Mix

1. For the Marshmallows: Oil bottom and sides of a 13x9 rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over ½C cold water, and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, ½C of cold iced cake vodka, vanilla bean seeds, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes.
2. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until fluffy, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and clear vanilla extract, butter extract, and almond extract into sugar mixture until just combined. Add in the rainbow sprinkles until mixed evenly throughout. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round).
3. For Dusting: Sift together the confectioners’ sugar and cake mix evenly over top. Chill marshmallow, uncovered, until firm, at least three hours.
4. Finishing the Marshmallows: Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining cake mix-confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

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