The root beer concentrate will yield a light brown color in these marshmallows. I used Wilton brand brown food color to give the mallows a deeper, and more authentic root beer color but this is optional.
1/2 to 1tablespoonroot beer concentratesuch as Zatarain’s
1/2tablespoonbrown gel food color
Swedish pearl sugar
1 1/2cupsconfectioners’ sugar
Lightly coat an 8x8-inch baking pan with cooking spray.
Make the gelatin base: Whisk together the gelatin and cold water in a small bowl and allow it to stand for 5 minutes.
Make the sugar syrup: Stir together the sugar, 1/4 cup corn syrup, water and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240°F. Meanwhile, pour remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high until completely melted, about 30 seconds. Pour it into the mixer bowl Set the mixer speed to low and keep it running. When the syrup reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes.
Add the color and flavoring: Beat on the highest setting for 1 to 2 minutes more and beat in the root beer concentrate and brown gel food color. Pour the mixture into the prepared pan, using an offset spatula to smooth it into the corners. Cover the top of the mallow with Swedish pearl sugar. Let it set for 6 hours in a cool, dry place.
Make the powder coating: Combine the confectioners’ sugar and cornstarch in a large bowl.
Cut the mallows: Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a work surface, and then turn upright onto a powder-coating dusted work surface, so the pearl sugar is upright.Cut into 2 dozen pieces using a sharp knife. Dip the sticky edges of the marshmallows in more coating, brushing away the excess with fingers or a pastry brush.
Store the marshmallows in an air-tight container.
Keyword powdered gelatin, root beer concentrate, swedish pearl sugar