Butterscotch Swirled Marshmallows

Vegetable oil, enough for the pan
1 c powdered sugar, for the pan

1 c cold water (divided)
2 tbsp plus 2 1/2 tsp unflavored gelatin
2 c white granulated sugar
1/2 c light corn syrup
1/4 tsp salt
2 large egg whites
1 tbsp vanilla (or whatever flavoring you'd like i.e.- peppermint, orange etc)
More powered sugar for after they are cut

1) oil a 13x9 baking dish and sprinkle with powdered sugar to coat all sides
2) pour 1/2 cup of cold water in the bowl of your mixer.  sprinkle with gelatin and let it bloom, about 5-10 minutes.
3) in a medium heavy saucepan add the sugar, 1/2 cup water, corn syrup and salt and give it a quick stir with a wooden spoon.  Set the candy thermometer on the side and heat on medium until the sugar mixture reaches the soft ball stage (240 degrees).
4) in another small bowl, beat the egg whites until stiff
5) pour the sugar mixture into the mixing bowl with the gelatin and a slow stream while the mixer is running at medium speed.  Whip until tripled in size.  Slowly add the egg whites in small additions and then add the vanilla.  Whip for a few minutes longer until it gets glossy and thick.
6) pour into the prepared pan and let sit overnight.

  • this is where I added the butterscotch swirl.  I took 1/2 cup of butterscotch chips and melted them    over a double boiler and added a tablespoon of heavy cream and stirred until smooth.  Drizzle on top and using a skewer swirl it into the warm marshmallows.
7) dust a cutting board with powdered sugar and turn out the marshmallows on cutting board.  Cut the mallows with shaped cookie cutters or in squares and dust the cut edges with more powdered sugar.

Note: you can get crazy with these marshmallows by adding a chocolate ganache drizzle, a fruit puree drizzle or completely coat them in chocolate for a totally decadent treat.  There's no limits here!