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ated sugar, corn syrup, and salt. Stir gently to combine. Place over medium-high heat and cook until the mixture reaches 240°F (soft ball stage) using a candy thermometer — do not stir once it starts boiling.
4. Mix it up
Slowly pour the hot syrup into the gelatin mixture while beating on low speed. Once it’s all added, increase speed to high and beat for 10–12 minutes until thick, glossy, and white. Beat in the vanilla extract during the final minute.
5. Divide and color
Quickly pour half of the mixture into the prepared pan and smooth it out.
To the remaining half, add a few drops of red or pink food coloring and beat just until combined. Pour the pink layer gently over the white layer and smooth the top.
6. Set and cut
Let sit uncovered at room temperature for at least 6 hours or overnight. Once set, dust a cutting board with powdered sugar/cornstarch mix, turn the marshmallows out, and cut into cubes using a greased or dusted knife. Roll each marshmallow in the dusting mixture to prevent sticking.
🍓 Optional Twists:
- Add strawberry, raspberry, or rose extract to the pink layer for a fun flavor surprise.
- Roll the edges in colored sanding sugar for extra sparkle.
- Use cookie cutters to make heart or star shapes for themed events.
🎁 How to Store:
Store your two-tone marshmallows in an airtight container at room temperature for up to 2 weeks. Avoid refrigeration as it can make them sticky.
✨ Final Thoughts:
These Two-Tone Marshmallows are more than just a treat — they’re a charming DIY project that brings smiles to kids and grown-ups alike. Sweet, fluffy, and beautifully layered, they’re a guaranteed crowd-pleaser whether floating in cocoa or served as-is.
Would you like a version with fruit puree or a gelatin-free option?
