This recipe was inspired by Bunnies and Birds by Martha Stewart, but Marshmallow Frogs make so much more sense for Passover. Plus you can't buy these froggies, so you might as well make them.
- Cook Time
- Prep Time
- 24 marshmallowsServings
- Cooking spray
- 1 tablespoon confectioners' sugar
- 2 envelopes (¼-ounce each) gelatin (1 tablespoon plus 1½ teaspoons)
- 2/3 cup cold water, plus ½ cup room-temperature water
- 2 cups granulated sugar
- Fine green sanding sugar, for sprinkling and rolling or green food coloring
1. Coat a 9 x 13 inch baking baking sheet with cooking spray, and dust with confectioners' sugar, tap out any extra. Sprinkle gelatin over cold water in the bowl of a mixer. Let stand for 5 minutes to soften.
2. Meanwhile, heat granulated sugar and room-temperature water in a saucepan over medium-high heat, stirring, until sugar dissolves. Wash down sides of pan with a wet pastry brush. Cook until syrup reaches 238°F degrees on a candy thermometer. Stir syrup into softened gelatin, and keep stirring for a few minutes to cool.
3. Whisk on medium-high speed until soft peaks form, 8 to 10 minutes. Spread mixture into baking sheet using a spatula; sprinkle with sanding sugar. Let stand for 1 hour to set.
Cut out marshmallows using a frog cookie cutter and roll cut sides in sanding sugar to coat.
4. If you can't find green sanding sugar, mix a few drops of green food coloring with 1 cup sugar and seal in a container, shake up until the sugar turns green.
This recipe is more of a light and fluffy marshmallow, similar to a peep.