Indulge in the delightful confection of lemon marshmallows, a sweet and tangy treat that offers a burst of citrusy flavor in every bite. Made with simple ingredients like sugar, corn syrup, water, gelatin, lemon juice, and lemon zest, these homemade marshmallows are a perfect balance of sweet and sour. Our collection of recipes caters to various dietary preferences, including a classic version, a vegan alternative, and a fun tie-dye variation. With step-by-step instructions and helpful tips, we'll guide you through the process of creating these fluffy and flavorful marshmallows, transforming your kitchen into a marshmallow wonderland.
Here are our top 2 tried and tested recipes!
LEMON PIE WITH MARSHMALLOWS
Make and share this Lemon Pie With Marshmallows recipe from Food.com.
Provided by XAnnette
Categories Pie
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400º.
- Bake Pastry Crust.
- Make pudding mix as directed on package for pudding, using sugar, 1/4 cup water, egg yolks and 2 cups water; cool slightly.
- Stir in cream cheese until well blended.
- Cool completely, about 1 hour.
- Fold in marshmallows and whipped topping.
- Spread over crust.
- Cover and refrigerate at least 3 hours until set but no longer than 24 hours.
LEMON MARSHMALLOWS
Provided by Kemp Minifie
Categories Candy Food Processor Mixer Citrus Fruit Easter Kid-Friendly Lemon Shower Edible Gift Party Advance Prep Required Small Plates
Yield Makes 64 marshmallows
Number Of Ingredients 10
Steps:
- Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess.
- Using a vegetable peeler, remove the zest from the lemons in strips then use a small sharp knife to remove any white pith from the undersides of the zest. Reserve the lemons. Finely chop the zest then transfer to the bowl of a food processor and add the granulated sugar. Process until the zest is finely ground, 1 to 2 minutes.
- Squeeze and strain enough juice from the lemons to measure 1/2 cup and transfer to the bowl of a stand mixer fitted with the whisk attachment. Add 2 tablespoons water, then sprinkle gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with the lemon juice and water. Let soften while you make the sugar syrup.
- In a heavy 3- to 4-quart saucepan, combine the zest-sugar mixture with the corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly.
- With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the food coloring, adding more for a darker yellow color.
- Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
- Dust a cutting board with confectioners' sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with confectioners' sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.
Tips:
- Use a candy thermometer to ensure the sugar syrup reaches the correct temperature (248°F/120°C). This is essential for the marshmallows to set properly.
- Beat the egg whites until stiff peaks form. This will help to create a light and fluffy marshmallow.
- Add the sugar syrup to the egg whites in a slow, steady stream, while continuously beating on high speed. This will help to prevent the egg whites from cooking.
- Continue beating the marshmallow mixture until it is thick, glossy, and holds stiff peaks. This will take several minutes.
- Flavor the marshmallows with lemon extract and food coloring, if desired. Be sure to taste the marshmallows and adjust the flavoring as needed.
- Pour the marshmallow mixture into a greased 9x13 inch pan. Use a spatula to smooth out the top.
- Let the marshmallows set for at least 4 hours, or overnight, before cutting and serving.
- Store the marshmallows in an airtight container at room temperature for up to 2 weeks.
Conclusion:
These lemon marshmallows are a delicious and easy-to-make treat. They are perfect for enjoying on their own, or using in s'mores, rice krispie treats, and other desserts. With their light and fluffy texture, and bright lemon flavor, these marshmallows are sure to be a hit with everyone who tries them. So next time you are looking for a fun and delicious project, give these lemon marshmallows a try!
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