DIY Marshmallow Vending Machine

DIY Marshmallow Vending Machine

Whether it’s Peeps, Mallomars, Sno Balls, Rice Krispie Treats or Rocky Road ice cream, marshmallows are everywhere. But do you know the secret behind them? They actually have very little mallow sap in them. Instead, they’re made from sugar syrup that is cooked to the soft-ball stage and whipped. This DIY Marshmallow Vending Machine is the perfect way to serve up these fluffy treats.

1. Build the Box

To make a marshmallow vending machine, start by building a simple box out of cardboard. The dimensions aren’t critical, but it helps to have the box be as square as possible DIY Marshmallow Vending Machine so the finished product is a little more sturdy.

Once you’ve built the box, it’s time to get started making the marshmallows. Marshmallow making involves extremely hot sugar syrup, so it’s important to have all your equipment ready before starting. Also, be sure to use a candy thermometer and keep it attached while boiling the sugar syrup.

This recipe uses classic vanilla marshmallows, but you can easily switch up the flavor by adding different extracts. Try vanilla, strawberry, lemon, or even peppermint for a fun twist on this sweet treat. Using cookie cutters to create marshmallow shapes is a great way to encourage kid creativity and fine motor skills.

2. Make the Cones

Amounts of food coloring used will determine the intensity of the color. Depending on the mixer, this may take 7-10 minutes. Once the syrup is white, add the vanilla and beat to a thick, glossy texture (and almost triple in volume).

If you’re preparing to make a batch of marshmallows that will be stuffed into cones or otherwise shaped, rub an 8×8 inch pan and any utensils you’ll use with shortening and grease them as well. You may also line the pan with parchment paper, but this is not necessary.

While the sugar syrup is beating, prepare a large pastry bag by cutting a small amount off the tip – just enough so that the opening is maybe 1/2’’ across. Spoon the marshmallow into the bag and, working quickly, spoon it around the top of each sherbet cone. Sprinkle immediately with hundreds and thousands. Allow the cones to cool and then serve or store in an airtight container for a few days. I often get notes from readers who tell me their marshmallows turn out soggy or have a dense or spongey texture and the answer is usually that they under-whipped the batter when scraping it into the pan to set. This results in a wetter batter that takes a while to dry out during the curing/setting process.

3. Fill the Cones with Marshmallows

To make a s’mores-inspired campfire cone, wrap a few mini marshmallows (they fit best) at the bottom of each cone, and then layer in a DIY Marshmallow Vending Machine supplier handful of chocolate chips, broken graham crackers, and more marshmallow. Then, cover the entire cone in foil, sealing tightly so that the ingredients won’t leak when it melts.

To keep the marshmallows from becoming soggy or dense, it’s important to whisk the batter until it is very thick and fluffy. It’s also helpful to use a candy thermometer, since cooking the sugar syrup to exactly the right temperature is essential for getting the perfect texture once the marshmallows have set.

To make the marshmallows, combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch pan with nonstick cooking spray, and dust the pan and utensils with the sugar mixture. Pour the marshmallow mixture into the pan, using a lightly oiled spatula to spread it evenly. Cover the pan and allow it to sit uncovered for at least 4 hours, or overnight.

4. Attach the Cones to the Box

Getting the marshmallow batter sufficiently whipped is one of the key things to producing perfectly set and fluffy marshmallows. The whipping allows air to get incorporated into the batter and also causes some moisture to evaporate.

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5. Fill the Box with Marshmallows

The marshmallows in this recipe are a bit of a blank slate, so you can use them to create whatever kind of treat you want. Add 1/2 teaspoon of peppermint extract along with the vanilla for a holiday-themed version, or sprinkle the cornstarch and confectioners’ sugar dredge with powdered freeze-dried strawberries or raspberries for strawberry marshmallows. You could even add in a few drops of food coloring for pastel marshmallows that match your party décor.

After the marshmallow fluff has thickened and pulled away from the sides of the bowl, pour it into a pan that has been lightly greased with canola or other flavorless oil, as well as a rubber spatula. Once the marshmallow is firmly set, cut it into squares.

Line a baking tray with parchment paper or wax paper, then scatter a little graham cracker crumbs on it. Dip a few of the marshmallows in melted chocolate, then sprinkle each with a little more crumbs to keep them from sticking together. Place the marshmallows on the tray, and refrigerate until they’re firm enough to serve.

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