{Recipe} Cookies ‘n Cream Marshmallows

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I recently shared a phone pic of these cookies ‘n cream marshmallows that I made and received lots of comments requesting the recipe. You ask… I deliver! They are truly SO easy! The only “hard” thing is owning a candy thermometer. I got mine at Williams-Sonoma (you can buy one here on Amazon). After that, it’s easy as pie, seriously.

INGREDIENTS

• 3 packages unflavored gelatin
• 1 cup ice cold water, divided
• 12 ounces granulated sugar, approximately 1 1/2 cups
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/4 cup confectioners’ sugar
• 1/4 cup cornstarch
• 1/2 package Oreo cookies
• Nonstick spray

DIRECTIONS

Place the gelatin and 1/2 cup cold water into the bowl of an electric mixer along with 1/2 cup of the water. Use the whisk attachment to beat the gelatin for about 20 seconds or just until blended.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. The temperature will rise fast at first but the last 10 degrees will take longer. This is normal. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the 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 is lukewarm, approximately 13 minutes. At minute 12, add the vanilla extract. Crush Oreos and stir in cookie crumbs.

Spray a 9×13 pan with cooking spray and sprinkle with a mixture of the powdered sugar and cornstarch. I usually rub it so it has a “white bottom” and the marshmallows won’t stick to the bottom of the pan. Spread the marshmallow fluff into the pan and smooth flat. Sprinkle with a little extra powdered sugar mixture. Let sit in a cool, dark place for 4-6 hours. Then flip over and use a pizza cutter to cut out rectangles (or any shape you want). All done!