I actually used my regular recipe for these marshmallows, just adding cake mix to the gelatin. They didn’t QUITE turn out as MARHSMALLOW-Y as I’d like, more just gelatin-y (what- it’s a word!).
Cake Batter & Sprinkles Marshmallow
4 tablespoons of gelatin
1/2 C cake mix
1/2 C cold water
4 cups of sugar
2 cup of water
2 teaspoon of vanilla essence
3/4 C of mixed cornstarch and icing sugar (1/4 C of cornstarch, 1/2 C of icing sugar)
Mix the gelatin and cake mix, add 1/2 C of cold water in a small bowl and set aside to swell for 10 minutes.
In a large saucepan pour the sugar and second measure of water. Gently dissolve the sugar over a low heat stirring constantly. Add the swollen gelatin and dissolve. Raise the temperature and bring to the boil. Boil steadily but not vigorously for 15 minutes without stirring. Remove from the heat and allow to cool until lukewarm.
Add the vanilla essence and whisk the mixture with an electric mixer or beater until very thick and white. Rinse a 9×13 glass pan under water and pour the marshmallow mixture into the wet tin. Refrigerate until set. Cut into squares and roll in mixed cornstarch and icing sugar.
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Cake Smash, Sprinkles, Truffles, Muddy Buddies, Sprinkles Sandwiches, Cake Batter & Sprinkles dip, Popcorn, No-bake Cheesecake, Fudge, Bark, Cookies, Pretzels, Marshmallows, Rice Krispies, Ice Cream, Dipped Cups, Bunting, Favors, Cake, Cake Batter & Sprinkles Party