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A cute and delicious take on the notorious Shamrock Shake. Tastes just like it when you serve it with a spritz of whipped cream and a cherry on top. Perfect for St Patrick’s Day, especially if you are stuck in the house and can’t get a shake from McDonald’s. Only problem was—I really craved fries after eating them…. Weird.
This is my basic marshmallow recipe with a dash of mint flavor. If you don’t have mint, peppermint also works. Both are tasty, but go easy on the extract. A little goes a long way so start small and taste before adding more.
You can cut these out using a cookie cutter, but I just sliced them with a pizza cutter.
Shamrock Shake Marshmallows (No Eggs)
Ingredients
- 3 packages unflavored gelatin powder
- 1 cup cold water divided in half
- 1 ½ cup sugar
- 1 cup light corn syrup
- Pinch salt
- 1 tsp vanilla
- 1/8 tsp mint or peppermint flavor
- ½ cup confectioners sugar
- ½ cup cornstarch
- Cooking spray
Instructions
- Combine gelatin and half the water in a mixer bowl. Set aside and let the gelatin bloom.
- Mix sugar, corn syrup, water, and salt in a saucepan. Over medium heat, cook till sugar is dissolved. Turn heat up.
- On high heat cook sugar mixture till firm ball stage or till 240 – 250 degrees F. Should form a firm ball when dripped in cold water but still be able to squeeze it. Not rock hard.
- Grease 9 x 13 pan with cooking spray.
- Using whisk attachment on mixer, slowly add in hot sugar mixture and turn mixer to lower speed.
- Increase speed to high and mix until marshmallow liquid is cooled down enough to touch. Mixture should be fluffy. Mix time is about 4 – 8 minutes.
- Add in vanilla and mint extract, mint extract is strong so start small and taste. I'd recommend somewhere between 1/8 tsp to 1/4 tsp. (If you are making two toned marshmallows, divide mixture in half and add any extract and flavoring.)
- Pour mixture into greased pan. Using a greased spatula, smooth and spread out marshmallows quickly before it starts to set.
- Let sit 5 hours or overnight.
- Mix confectioners sugar and cornstarch.
- Dust top of marshmallows and a cutting board with cornstarch mix.
- Flip over pan and let mallow slab fall onto cutting board.
- Dust pizza cutter with powder and cut into squares. Or you could use cookie cutter shapes.
- Roll cut marshmallows in sugar mixture.
- Store in airtight container for 2 – 3 weeks.
Summary
Recipe Name
Shamrock Shake Marshmallows
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