- 1/2 cup water
- 2 cups sugar
- 1 cup corn syrup
- 2 packets of unflavored gelatin
- 1 tsp salt
- 1 tsp vanilla
- Place 1/2 cup of water in a mixing bowl of a blender, sprinkle gelatin over the water and let sit for a few minutes.Meanwhile, in a small sauce pan add sugar and corn syrup.
- Heat the pan to medium/medium high, stir and bring to a boil. Let the mixture boil for about a minute and a half, and then remove from heat. Begin to beat gelatin on a low speed with whisk attachment and add salt and vanilla. Very slowly pour sugar mixture into gelatin. Once it is all in the bowl, increase the speed to high and let it beat for about 10-12 minutes.Mixture will be sticky ad still slightly runny. Pour mixture into a prepared 10x 14 glass pan and cover overnight.Once the marshmallows are ready, sprinkle a small amount of confectioners' sugar over them and brush on. This will help them workable and less sticky. Using a butterfly cookie cutter dipped in warm water and dabbed dry, cut in to shapes right out of the same glass pan. Place onto wax or parchment paper when done.
To coat the marshmallows you will need:
Double Boiler: A medium sauce pan/ heat safe bowl (metal works) that fits over the saucepan. This is to heat the almond bark to dip the marshmallows.
Melt almond in the bowl over the pan on medium/low heat. Once it is melted dip the butterfly shaped marshmallows and coat, remove with a fork and tap the fork to allow excess to drip off. Place on wax or parchment paper when finished. When all butterflies are coated place on parchment paper on a plate and place in freezer to set.
If you want to decorate with lavender icing:
Mix about 1 cup of confectioners’ sugar with a few teaspoons of water and blend well. You want icing to be slightly runny but thick enough to hold its shape. Add a tiny amount of purple or lavender gel food coloring and place in piping bag. Once the marshmallows are set apply icing.
You can store these in an airtight container at room temperature, or place container in the refrigerator.