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Have you ever made homemade marshmallows? Since it falls within the category of candy-making, it can seem intimidating. Once you look objectively at the process, it seems much more approachable; it’s about five ingredients– a couple of which are boiled– whipped together. As long as you stick with a few tricks, you really can’t mess it up. 
I first learned how to make marshmallows from this 5-minute tutorial from America’s Test Kitchen. Theirs is a great base recipe I used to create something more unique.

Lemon Meringue Marshmallows

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Lemon Layer:
1 cup cold water, divided 
2 Tbsp unflavored gelatin
approx. 30 drops yellow food coloring
Zest 1 lemon
3 tsp lemon extract

½ cup corn syrup
1 ½ cups sugar
¼ tsp kosher salt or ⅛ tsp table salt

1A. Tightly line a 13 x 9″ pan with at least 2 layers of aluminum foil. Smooth foil so there are as few wrinkles as possible. Spray liberally with nonstick cooking spray and set pan aside.
2A. In the bowl of a stand mixer, add ⅔ cup cold water, and sprinkle gelatin on top. Add yellow food coloring, lemon zest, and lemon extract. Fit mixer with whisk attachment.
3A. Add remaining (⅓ cup) water to a small saucepan. Pour sugar into the center of the water, careful not to let any dry sugar touch the sides of the pan. Add corn syrup and salt, and place pan over high heat. Do NOT stir! 
4A. Bring sugar mixture to a full rolling boil for at least three minutes. Set mixer containing softened gelatin to medium low speed. Turn off heat from sugar mixture, and immediately pour sugar mixture slowly and carefully into the gelatin as mixer is running.
5A. Once all the hot sugar syrup is added, raise mixer speed to high. Whip mixture for about 10 minutes, until bowl of mixer feels almost completely cool to the touch. Marshmallows should be airy, smooth, and at least tripled in volume. If more yellow coloring is needed, now is the time to add it.
6A. Scrape marshmallow fluff into prepared greased and foiled pan and quickly smooth into an even layer to fill the bottom of the pan. 
7A. Rinse mixer bowl and whisk in preparation for making the top layer.

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Top Meringue Layer:
¾ cup cold water
1 ¾ tablespoons unflavored gelatin
cup light corn syrup
1 cup granulated sugar
pinch kosher or table salt
1 tsp vanilla extract (optional)

1B. In the bowl of a stand mixer, add ½ cup cold water and vanilla, and sprinkle gelatin on top. Fit mixer with whisk attachment.
2B. Add remaining (¼ cup) water to a small saucepan. Pour sugar into the center of the water, careful not to let any dry sugar touch the sides of the pan. Add corn syrup and salt, and place pan over high heat. Do NOT stir! 
3B. Bring sugar mixture to a full rolling boil for at least three minutes. Set mixer containing softened gelatin to medium low speed. Turn off heat from sugar mixture, and immediately pour sugar mixture slowly and carefully into the gelatin as mixer is running.
4B. Once all the hot sugar syrup is added, raise mixer speed to high. Whip mixture for about 10 minutes, until bowl of mixer feels almost completely cool to the touch. Marshmallows should be airy, smooth, and at least tripled in volume.
5B. Scrape marshmallow fluff into prepared greased and foiled pan and quickly smooth into an even layer to completely cover the bottom yellow marshmallow layer. Using the back of a spoon, make “swoops”, peaks, and valleys to give the top layer a very textured look. 

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For a brûléed top:
Once the marshmallow layers have rested for at least 30 minutes, use a small blowtorch to lightly brown some of the peaks and valleys of the top “meringue” layer. If a blowtorch is not available, place the marshmallows batch under a broiler set to high for 1-2 minutes, until golden brown spots have formed. 

Dusting:
⅔ cup powdered sugar
⅓ cup cornstarch

Combine both ingredients together thoroughly. Using a small sieve or strainer, top the entire surface of the marshmallows to lightly cover. Cover marshmallows and allow them to set up overnight.
Remove marshmallows from foil sling and place on a liberally-dusted cutting board. After spraying a chef’s knife with non-stick spray, slice marshmallows to desired size, in squares, or wedges to resemble pie slices. Toss marshmallows, a few at a time, in dusting mix to coat. Shake in a strainer over the sink or back into the bowl of dust to shake off excess powder. 
Store in an airtight container for up to 2 weeks. 

This is such an awesome no-bake dessert for the summer. Try out some of my other summer recipes!

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