Cookies ‘n’ Cream Marshmallows


1 box oreos

¾ C light corn syrup

1 ¾ C sugar

1 C powdered sugar

1/8 t salt

1 T vanilla

3 packs unflavored gelatin

1 C water

  1. Bloom the gelatin: add gelatin, ½ C cold water mix and set aside
  2. Boil sugar, syrup, ½ C water until bubble and a candy thermometer reaches 240 (about 10 minutes)
  3. Combine the bloom and sugar mixture into a stand mixture and mix on high for 10-12 minutes or until it becomes a thick consistency
  4. Meanwhile, get your pan ready for the mashmallows: spray a 9×13 pan with oil lightly, dust the powdered sugar on all sides of the dish so the marshmallow does not stick
  5. Add half of the hand broken oreo pieces to line the bottom of the dish evenly, reserving the other half to top the marshmallows
  6. In the final minutes of mixing the marshmallow add the crushed oreos and mix for 30 seconds
  7. Remove the marshmallow mixture and with a spatula sprayed with oil scrape the marshmallow into the powdered sugar coated dish
  8. Top the marshmallows with the crumbled oreo pieces and set aside for at least 6 hours, preferably overnight
  9. Cut into squares or shapes of your choice and dust each cut marshmallow with powdered sugar

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