Cannabis Infused Marshmallows
These marshmallows are great on their own, but have I ever mentioned that s'mores are my favorite dessert?
Servings: 54
Equipment
- Candy thermometer
- Stand or hand mixer
- Stove top
- Sauce pan
- 9x13 baking pan
Ingredients
- 3 packages unflavored gelatin
- 1 cup cold water divided
- 2 cups cannabis infused sugar
- 2/3 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/3 cup confectioners' sugar
- 1/3 cup cornstarch
Instructions
- Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray or line with parchment paper. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
- Place the gelatin in the bowl of your stand mixer or a large mixing bowl along with 1/2 cup of the water.
- In a small saucepan with a candy thermometer attached, combine the remaining 1/2 cup water, cannabis sugar, corn syrup and salt. Place over medium high heat and cook without mixing until the mixture reaches 240°F, approximately 10 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
- Using a stand fitted with the whisk attachment or hand mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and resembles marshmallow creme, approximately 12 to 15 minutes. Add the vanilla extract during the last minute of whipping.
- Pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with more of the sugar and cornstarch mixture and lightly cover with parchment paper. Reserve the rest of the sugar mixture for later. Allow the marshmallows to set at least 4 hours and up to overnight.
- Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a lightly oiled knife. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Notes
I cut my marshmallows into squares, but you can just as easily use oiled cookie cutters to cut into any shape. You can also use a smaller baking dish, like an 8x8 pan, to make larger squares or pipe the marshmallows into any shape you want. After you're done whipping the marshmallow mixture, transfer it into a piping bag and wait until it becomes set enough to hold its shape before piping it out.