DIY Marshmallow Vending Machine
We are a team of friends that decided to build a marshmallow vending machine for a school project. It took some time and bribing a friend’s boyfriend to cut the arm and head holes but it was worth it! The project was a big success and everyone loved it. It also made for some good memories.
1. Make the Box
Making marshmallows involves precise timing and hot sugar, so it’s a good idea to get all your equipment ready before you begin. Rub a baking pan and any utensils you will be using with shortening or butter (or line the pan with parchment paper instead). Brush your hands and any utensils with the same fat to prevent sticking.
While the gelatin dissolves, bring the granulated sugar, corn syrup, and 1/2 cup water to a boil in a saucepan. Attach a candy thermometer to the side of the pan and cook until the syrup reaches the soft-ball stage, or 240 degrees F.
Pour the mixture into a prepared baking pan. Use DIY Marshmallow Vending Machine a greased spatula to smooth the top. Sprinkle with the remaining cornstarch and confectioners’ sugar mixture. Let stand uncovered for 4 hours or overnight.
If desired, add vanilla extract or other flavor extracts (like almond, strawberry, peppermint) during the final mixing stages of the marshmallow batter. You can also create swirls of color in your marshmallows by scooping two thirds of the marshmallow mixture into a clean bowl and adding several drops of food coloring. Then pipe alternating dollops of plain and tinted marshmallow into the prepared pan.
To give your marshmallows a more festive touch, use cookie cutters to shape them into hearts for Valentine’s Day, stars for Christmas, eggs for Easter, or ghosts for Halloween. For a more classic look, simply cut the marshmallows into 1-inch squares.
2. Fill It With Marshmallows
When the shortbread cookie base has cooled, add the marshmallow filling. It’s a mixture of sugar (or corn syrup), water, unflavored powdered gelatin that has been activated, and DIY Marshmallow Vending Machine factory granulated sugar that has been whipped into a soft texture, like whipped cream. The marshmallow contains air pockets, which help it keep its shape and a light, fluffy texture.
To make it, simply beat all of the ingredients together with an electric mixer until the marshmallow fluff is smooth and airy. Spread it evenly on top of the shortbread base.
While the marshmallow filling is cooling, prepare the brownies. Place an 8×8-inch pan and a loaf pan in the oven according to the package instructions. When the brownies are done, remove the smaller loaf pan and immediately pour a layer of mini marshmallows over the top.
Return the loaf pan to the oven and bake until the marshmallows are soft and golden brown, about 4-8 minutes. Using a toothpick, pick up each marshmallow and dip it into the melted chocolate. Let the marshmallows rest on a parchment paper-lined baking sheet until the chocolate is set.
Decorate the dipped marshmallows as desired with sprinkles, candy or icing. These are a fun treat to make for Christmas or any other holiday, but they’re also easy and fun to serve at a birthday party. You can even use cake pop sticks to turn these into marshmallow pops and wrap them in cellophane bags for party favors.