Cake Batter Marshmallows

Are we a little bit done with the cake batter?  I think that I am done.  Really.  Done.  But these marshmallows are so good!  Little bit of cake, little bit of sprinkles...who doesn't like cake and sprinkles?  The addition of the cake mix deflated the marshmallow mixture, so these aren't quite as fluffy as other marshmallows you may make (such as Honey Vanilla Bean Marshmallows, and Mint Marshmallows).  These marshmallows are just a bit denser.  Add these to a steaming mug of hot chocolate, and you will be in cake batter marshmallow heaven!


Cake Batter Marshmallows


3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces (1 1/2 cups) granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
3/4 cup white, yellow, or funfetti cake mix
Multicolored sprinkles
1/4 cup powdered sugar
1/4 cup cornstarch


In the bowl of a stand mixer (using the whisk attachment), place the gelatin along with 1/2 cup of the water.  In a small saucepan, combine the remaining 1/2 cup of water, granulated sugar, corn syrup, and salt.  Bring to a boil over medium-high heat and let it continue to cook until it reaches 240F (use a candy thermometer, or monitor closely with an instant read thermometer).  Once the mixture reaches 240F, remove from heat immediately.

Turn the mixer on low speed, and slowly pour the sugar syrup (while mixer is running) down the side of the mixer bowl into the gelatin.  Once all of the syrup is added, increase the mixer speed to high.  Continue to whip on high for 12 to 15 minutes, or until the mixture becomes very thick and is just warm.  During the last minute of whipping, add the vanilla extract and cake mix.

While the marshmallows are whipping, lightly spray a 9x13 inch pan with cooking spray.  In a small bowl, combine powdered sugar and cornstarch.  Dust the bottom and sides of the pan with the cornstarch mixture to cover completely, then return any extra mixture to the bowl.  Pour the desired amount of sprinkles over the bottom of the prepared pan.  When the marshmallow is through whipping, pour into the prepared pan, using a lightly oiled spatula to spread it evenly.  Immediately sprinkle the remaining sprinkles over the top of the marshmallows..  Dust the top of the marshmallow with enough of the remaining cornstarch mixture to lightly cover, saving the rest for later.  Allow the marshmallows to sit, uncovered, for 4 hours or overnight.

After the marshmallows have set up, turn them out onto a large cutting board, and using a pizza cutter, cut into 1-inch squares.  Once cut, roll the marshmallows in the remaining cornstarch mixture.  Store in an airtight container for up to 3 weeks (I store mine in an airtight container in the freezer). 

Note:  You can use a hand mixer with a whisk attachment to make these marshmallows, but be prepared to hold the mixer for a long time, and it may stress your mixer quite a bit.


Enjoy!  -Cardamommy