OREO Cookie Butter Marshmallows

• Condiments

  • 1 cup Corn syrup, light
  • 2/3 cup Honey

• Baking & Spices

  • 1/2 cup Confectioners' sugar
  • 2 tbsp Cornstarch
  • 3 1/4 cups Granulated sugar
  • 2 tbsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Snacks

  • 1 package Oreo cookies

• Desserts

  • 5 envelopes Gelatin, Unflavored

• Liquids

  • 1 3/4 cup Water

Found on confectionalism.com

Description

Ingredients

• 1 package of OREO cookies (14.3 oz)
• ¼ cup coconut oil, room temperature
• 5 envelopes unflavored gelatin
• 1 cup cold water
• 3¼ cups granulated sugar
• 1 cup light corn syrup
• ¾ cup water
• ⅔ cup honey
• 2 Tablespoons Vanilla Extract
• ½ cup confectioners sugar
• 2 Tablespoons cornstarch

Directions

• Place the OREO cookies and Coconut Oil into a high powered blender or food processor.
• Blend or process until smooth.
• Begin making Marshmallow Batter
• Hydrate the powdered gelatin by stirring in the 1 cup of cold water. Set aside.
• Combine the granulated sugar, corn syrup, water, and honey into a large heavy bottomed saucepan.
• Using a candy thermometer heat the sugar mixture over medium-high heat too 252 degrees F. Watch the syrup carefully as it is heating to avoid boiling over. If it begins to reach the top of the pan, adjust the heat accordingly. Use caution as sugar burns arent fun, trust me.
• Once heated to 252 degrees F, carefully pour the mixture into the bowl of a stand mixer fitted with a whip attachment. Allow to cool to 220 degrees F.
• While the sugar syrup is cooling, begin melting the gelatin. Microwave the hydrated gelatin in 10 second intervals, stirring in between each 10 seconds, to melt the gelatin. Be careful not to overheat and burn the gelatin.
• Once the gelatin has melted and the syrup has cooled to 220 degreed F, pour the gelatin into the stand mixer bowl with the syrup.
• Whip on high speed for 8-10 minutes, until well aerated and bright white in color.
• Pour in the vanilla extract and whip until combined.
• Using a rubber spatula, fold the OREO cookie butter into the marshmallow batter.
• Spread the Marshmallow batter onto a well-oiled half sheet pan.
• Place a piece of oiled parchment paper over the top of the marshmallow, Use your hands to flatten the top until smooth. Remove the Oiled parchment and let the marshmallows set overnight.
• Once set, sift the confectioners sugar and cornstarch together for dusting. Dust the top of the marshmallow slab with the dusting powder.
• Using an oiled knife, cut the slab into squares.
• Once cut, dust the marshmallows again, and shake off excess.
• Place into a sealable bag or container. Good for up to 3 weeks.