Ingredients
For the marshmallows:
3 envelopes unflavored gelatin
1 cup cold water (divided)
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 tsp salt
1/2 tsp vanilla extract
1/4 cup key lime juice
1 tbsp lime zest
For coating:
1/2 cup powdered sugar
1/4 cup crushed graham crackers
1 tbsp cornstarch
Instructions
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Line a 9×9-inch pan with parchment paper and grease it lightly.
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In a stand mixer, combine gelatin with 1/2 cup cold water. Let it bloom for 10 minutes.
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In a saucepan, combine sugar, corn syrup, salt, and remaining water. Bring to a boil until the mixture reaches 240°F (soft-ball stage).
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Slowly pour the hot syrup into the bloomed gelatin while the mixer is on low. Increase speed to high and beat for 10-12 minutes until fluffy.
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Add vanilla extract, key lime juice, and lime zest. Beat for another minute.
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Spread the marshmallow mixture into the prepared pan. Let it set uncovered for at least 4 hours or overnight.
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For coating: mix powdered sugar, crushed graham crackers, and cornstarch. Dust a cutting board with this mixture and turn the marshmallows out of the pan. Cut into cubes, rolling each in the graham cracker mixture.
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Store in an airtight container at room temperature.
Notes
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Variations: Substitute lime juice with lemon or orange juice for a different citrus twist.
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Storage: Keep in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
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Reheating: Best served fresh, but if they become soft, refrigerate for a while to firm up.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
