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Add DIXIE CRYSTALS to Home Screen
Ingredients
- 1/2 cup Dixie Crystals Confectioners Powdered Sugar
- 1/4 cup cornstarch
- 1 cup water
- 1/4 teaspoon salt
- 3 packages (1 tablespoon) plain, unflavored gelatin
- 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
- 1 cup light corn syrup
- 2 teaspoons vanilla extract
- Edible black marker
- 24 wooden skewers
- 24 strawberries
- 24 cubes cantaloupe
Directions
- Line a half sheet pan (13x18-inch) with parchment paper. Making sure paper comes up the sides.
- Whisk together powdered sugar and cornstarch. Sift 1/2 of mixture on bottom of the pan and up the sides. This will help release marshmallows after they have cured.
- To make marshmallows, add 1/2 cup water and salt to bowl of an electric mixer. Sprinkle gelatin over water and let stand while sugar syrup is prepared.
- Fit mixer with a whisk attachment.
- Add remaining 1/2 cup water, sugar, and corn syrup to a medium saucepan. Bring to a boil over medium heat, and bring to 240°F on a candy thermometer. When syrup reaches temperature, turn mixer on low speed. Slowly pour hot syrup down sides of the bowl. When all syrup has been added, increase speed to high and continue to beat for approximately 10 minutes. The mixture will be bright white and fluffy. Add the vanilla and mix to combine.
- Using a rubber spatula sprayed with cooking spray, spread marshmallows into prepared pan. Using a sprayed offset spatula, level marshmallows.
- Sift remaining powdered sugar mixture over the top. You may have more than you need, so keep on hand for cutting marshmallows. Let stand at room temperature overnight. The marshmallow tops will crust and will no longer be sticky to the touch.
- Turn marshmallows out onto a work surface. Remove parchment paper and use a cookie cutter to make ghost shapes. Dip edges of marshmallows into powdered sugar mixture to make sides less sticky.
- Use an edible marker to dot 2 eyes on each ghost. These will keep for 1 week in an airtight container.
- To make kebobs, add a strawberry, ghost marshmallow, and a piece of cantaloupe to each skewer. Arrange on a platter and serve.
Dixie Crystals Insight
Recipe developed for Dixie Crystals by Bree Hester @bakedbree.com.
