Celebrations, Desserts, Gluten-Free, marshmallows
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Marshmallow Monday: Sparklemallows

SparklemallowsEver think, I like marshmallows, but I wish they were a little more sparkly? Well, this is your lucky day. (It’s so weird how we are totally on the same wavelength!)

I used gold pearl decorating dust I found at Sur La Table to give these marshmallows a glow-y look. It’s a really easy way to dress up these simple treats for a fancy occasion—these little sweets look ready to party, do they not?


Dessert | Gluten-Free
Prep time:
35 min | Ready in: 6 hours, 35 min


Cooking tools:

  • A candy thermometer
  • Tin foil
  • 9×13-inch cake or jelly roll pan


  1. Line the inside of the pan with tin foil, then coat well with cooking spray.
  2. In a large mixing bowl, combine a 1/2 of a cup of cold water with the packets of gelatin and allow to sit until gelatin forms, about 15 minutes.
  3. In a medium saucepan on medium heat, combine the sugar and a 1/2 of a cup of cold water, then stir until sugar has dissolved—about 3 to 5 minutes. Increase heat to bring mixture to a low boil, and continue to boil until the temperature reaches 240 degrees F on a candy thermometer. Remove from heat.
  4. Slowly pour sugar mixture into the bowl with the gelatin, simultaneously using a mixer on low. Gradually increase speed to high and continue whipping until the mix is thick, about 10 to 15 minutes—imagine the consistency of pourable taffy. NOTE: A stand-up mixer is ideal for this type of recipe, but rest assured, you can do this with an electric hand mixer. I did it—it just requires a little coordination and comfortable shoes.
  5. Pour the mixture into the pan, smoothing the surface with a spatula. (Spray spatula with cooking spray as needed to keep it from sticking.) Let the marshmallow sit for about 6 hours, uncovered, until completely set.
  6. Cover a surface larger than the marshmallow slab with powdered sugar and flip the cake pan over so that marshmallow lands on the dusted surface.
  7. Cut marshmallows in whatever shapes you’d like. (It helps to continually coat the knife or cookie cutters with powdered sugar to keep them from sticking. A pizza wheel is great if you’re just cutting into squares or rectangles.)
  8. Dust all sides of marshmallow pieces with powdered sugar.
  9. Pinching a little gold dust in between your thumb and forefinger, sprinkle on the tops of a few marshmallows at a time, then use your finger to gently spread it around. Once pressed into the marshmallow a bit, the dust is so fine that it should stay put. You can also dust the sides…if you have the patience. 🙂

Sparklemallows Sparklemallows

Want more party eats? I’ve put a whole menu together for you HERE.

Plum-Ginger Sparkler   Squash-Rosemary Flatbread Chive Cocktail Potato Crisps   Mini Apple Crumble Pies   Brussels Sprouts and Bacon Mini Kabobs


  1. Pingback: A Because Party: Recipes, Tips, & Decorations | Pine and Crave

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