{Recipes} - Lemon Lime Marshmallows

I admit that I was a little intimidated about making homemade marshmallows.  Several online posts stated that they were difficult and a sticky mess.  But, I'm glad that I tried.  They were certainly sticky, but they were much easier than expected.  If you like the taste of fresh lime juice, you are going to love these. 

Lemon Lime Marshmallows (adapted from the the Food Network



Ingredients 

• 1/4 cup confectioners' sugar
• 2 (1/4-ounce) envelopes unflavored gelatin (about 2 tablespoons)
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup freshly squeezed lime juice 
• 1 3/4 cups sugar
• 3/4 cup light corn syrup
• 1/2 cup cool water
• 1/4 teaspoon salt
• 1 tablespoon grated lime zest
• yellow and green food coloring

Spray a 9x9 dish with spray cooking oil and set aside. Sprinkle a small amount of confectioners' sugar in dish, covering bottom and sides. 

Combine the gelatin, lemon juice and lime juice.  Set aside. On the stove, over medium heat, add sugar, corn syrup, water, salt, and lime zest to a small pan. Stir until the sugar dissolves. Increase the heat to high.  Continue cooking the mixture, without stirring, until a candy thermometer inserted into the syrup reads 250 degrees F. This will take about 10-15 minutes and the mix will be boiling.

Pour the gelatin and lime juice mixture in the bowl of an electric mixer.  Mix on low speed.  After the syrup reaches 250 degrees, slowly pour it into the bowl of the electric mixer to combine with the gelatin. Mix on low speed until the syrup and gelatin mixture are combined.  Increase the speed of the mixer until it is on maximum. Beat the mixture until it becomes white in color and nearly triples in volume, about 15 minutes. Add the food coloring (to your desired color) to the mixture at this point and mix for one more minute.

Coat a rubber spatula with cooking spray.  Using the spatula, spread the marshmallow mixture into the prepared dish.  Lightly spray the cooking oil on your hand.  Press the marshmallow into the corners of the pan. Sprinkle with confectioners sugar and allow the marshmallow to set, uncovered, overnight.

Using a knife, run the knife around the edges of the dish.  Turn the dish over and release the marshmallows from the dish onto wax paper, covered with confectioners sugar. Using a knife, covered with confectioners sugar, cut the marshmallows into 2 inch squares.  Roll the cut marshmallows in the confectioners sugar, until all sides are covered.