- Pan Prep
- 1-2 teaspoons butter or non-stick cooking spray
- 1/3 cup Imperial Sugar Confectioners Powdered Sugar
- 1/4 cup corn starch
- Homemade Marshmallows
- 1 cup water, divided
- 3 packages unflavored gelatin (2 1/2 tablespoons)
- 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 cup light corn syrup
- Pinch salt
- 1 teaspoon pure vanilla extract
- 8 ounces melted and tempered pure dark chocolate or melted confectionery coating (candy melts)
- 48 candy eyes
- 24 orange candy coated chocolate sunflower seeds
- 1 ounce melted white confectionery coating
- 48 orange star sprinkles
- Grease the bottom and sides of a 9 x 13-inch pan with butter or cooking spray.
- Combine powdered sugar and corn starch and dust inside of pan. Set aside.
- Prepare marshmallows: Sprinkle gelatin over 1/2 cup of water in bowl of a stand mixer fitted with a whisk attachment.
- Stir together remaining water, sugar, corn syrup, and salt in a small saucepan set over medium heat. Cook, covered for 6 minutes. Remove lid and cook, without stirring until mixture reaches 240°F (about 7-8 minutes).
- Slowly pour hot liquid into gelatin with mixer turned on low speed. Increase mixer speed to high and whip until marshmallow becomes very thick and cools to a lukewarm temperature, about 12-15 minutes. A sufficiently-whipped marshmallow batter will hold a soft shape for a several seconds before falling back on itself when you pull up the whisk attachment.
- Add vanilla and whip just to combine.
- Spread marshmallow into an even layer in prepared pan. Dust top with powdered sugar/corn starch. Let cool for 4 hours in a cool, dry place. Do not refrigerate!
- Turn marshmallow out onto a cutting board. Cut into 24 ovals using a 2-inch oval cookie cutter. Holding onto one end of an oval marshmallow, dip it into melted chocolate.
- Submerge marshmallow until half of the oval is covered in chocolate. Then tilt marshmallow to one side, coating edge in chocolate. Repeat coating opposite edge in chocolate. A small round or oval area of marshmallow should remain uncovered. That will be the penguin’s belly.
- Set dipped marshmallow on a parchment paper lined baking sheet. Immediately attach 1 orange sunflower seed beak and 2 candy eyes to dark chocolate just above the white belly.
- Use melted white confectionery coating to attach 2 orange star sprinkles to bottom edge of the marshmallow belly, forming the penguin’s feet.
- Store layered between sheets of wax or parchment paper, in an airtight container. If kept in a dry place at cool room temperature, they should keep for about a week.
Imperial Sugar Insight
Recipe created for Imperial Sugar by Beth Jackson Klosterboer at Hungry Happenings.