DIY Marshmallow Vending Machine
For those who may not know, marshmallows do not actually have any mallow sap in them. It’s just sugar syrup cooked to the soft-ball stage and whipped until fluffy. It’s this simple formula that gave us Peeps, Mallomars, moon-pies, Sno Balls, Rice Krispie treats, and rocky road ice cream. This is the basis for all marshmallows we consume.
Make the Box
This activity encourages fine motor skills, scissor skills and resourcefulness by using materials you may already have on hand. Stuff the Vending Machine with little knick knacks, candy packs or Shopkins that your child “buys” when a coin is inserted and the lever pressed.
To make the marshmallow mixture, mix the bloomed gelatin with cold water and then whisk in the hot sugar syrup. This step, called blooming or hydrating, ensures that the gelatin dissolves evenly and helps to cool down the sugar syrup as well.
When the marshmallow batter is ready, it will be fluffy and light in color. It should hold a soft shape for a few seconds when you pull up the whisk attachment and the bowl will be cool to the touch on all sides (the bottom of the bowl may retain DIY Marshmallow Vending Machine warmth). See page 12 of the frontmatter for more information about whipping times and mixer strengths and speeds that are specific to marshmallow making.
Make the Vending Machine
Marshmallow fluff is so sweet and delicious, but sometimes it’s hard to find when you need it. This DIY Marshmallow Vending Machine is the perfect solution for those times!
When whipping marshmallow batter, two important things happen: the gelatin and sugar are whipped together while air is incorporated. A hand mixer is a great tool for the job, but for best results, use an electric stand mixer with a whisk attachment.
Start by taking four oversized popsicle sticks and creating a square. Hot glue them together at the corners. Cut a piece of cardboard to create the handle and hot glue it to one end of a stick that is coming out of the edge of the main structure.
Make the Marshmallows
Making marshmallows is a quick process but it involves working with hot sugar, so you want to have all your ingredients and tools ready before beginning. Also, because this recipe makes a large batch of marshmallows that will set quickly once poured, you should read the entire recipe before starting.
Line a 9×13-inch pan with plastic wrap and generously dust it with powdered sugar and cornstarch (sift both, so they don’t come out lumpy). Generously oil a spatula or wet your clean fingers as you work to spread the marshmallow mixture into an even layer in the prepared pan. Cover and let sit uncovered at room temperature for several hours, or overnight in a humid climate.
Once the marshmallows have set, remove from the pan and, with a greased knife or pizza cutter dusted in powdered sugar and cornstarch, cut into whatever shapes you desire. The resulting marshmallows will be very sticky, so coat the knives and cookie cutters with more of the powdered sugar and cornstarch mixture and dip them in it before cutting.
If desired, drizzle the marshmallows with melted chocolate and sprinkle with additional jimmies or other candy decorations before serving. Store leftovers in an airtight container at room temperature for up to a month. For a special treat, serve these homemade marshmallows topped with a steaming mug of this Homemade Hot DIY Marshmallow Vending Machine factory Cocoa Mix, or give them as a gift in a clear cellophane bag with a ribbon.
Make the Cones
If you want to serve your marshmallows in a cone rather than a bowl, make sure the batter has enough air to hold its shape. The simplest way to do this is by using egg whites instead of whole eggs. Granulated (aka white or caster) sugar also helps, since it melts more quickly and doesn’t add excess moisture to the batter. I recommend using a high-quality vanilla extract, as it really enhances the flavour.
Beat the sugar syrup and gelatin in the mixer until it is smooth and no longer cloudy. Once the mix is light and fluffy – and has tripled in size, depending on your mixer – add the egg whites. Continue beating until the mixture is thick, white and glossy. Add food colouring if desired and stir to combine.
Spoon the mixture into a large piping bag fitted with a star tip, or cut a square of parchment paper and push it into the end of each sherbet cone to fill. Pipe around the top of each cone, working in a clockwise circle to build up a peak.
Once all the cones are topped, dust them with more sifted pure icing sugar and sprinkle immediately with hundreds and thousands. Leave to set for about half an hour.
Enjoy your cones while they’re still fresh! They will keep for about three days if stored in an airtight container.