These canna-infused marshmallows are a One Bent Kitchen unique creation! They are currently available in either Strawberry Kiwi or Watermelon flavours, and have to be tried to be believed!
They are great for hot chocolate, baking (can you say Rice Krispie squares!) or just plain old eating. They are sugary goodness with the usual One Bent Kitchen twist!
“Eat ’til your eyes itch!”
Each marshmallow is 100mg, so if you are unfamiliar with your dosing tolerances, it is a good idea to cut it into 4 pieces and start with a 1/4 piece first. Wait an hour to see how you feel – you can always eat more later!
Ingredients + Preparation:
- 1 cup water
- 2 1/2 packages (7g) of KNOX unflavoured gelatin
- 3/4 cup Canna-Corn Syrup
- 1 fluid dram(3/4 tsp) flavouring
- 2 cups sugar
- 2 egg whites
- food colouring to preference
Line a large (at least 9X13, but bigger is better – this is a lot of yummy-ness!) with parchment paper. Lightly grease (good place to use your canna-oil!) parchment paper, then sprinkle with icing sugar. This will make it far easier to handle the marshmallows once they cool.
Mix KNOX gelatin packs with 1/2 of cold water. Set aside.
Separate 2 large egg whites. While sugar, water, salt, canna-corn syrup mixture boils, whip egg whites until they form stiff peaks.
Into a medium saucepan mix sugar, remaining water, salt, canna-corn syrup. Stir regularly at high heat until mixture boils. Insert candy thermometer into boiling mixture and DO NOT STIR AGAIN. When temp reaches 247F (softball stage), remove from heat. Continue stirring while you add the flavouring and the gelatin. Add entire mixture with egg whites.
Beat on high (a stand mixer is the best option here) for 10 minutes, adding food colouring to your preference.
Pour and spread evenly into prepared pan and let set in a cool environment overnight.
While cutting pieces, generously sprinkle icing sugar on marshmallows, as they will be yummy and sticky on the inside!