Marshmallow Squares

Recipe View 5 mins Preheat and Prepare: Preheat your oven to 325°F (165°C). (5 minutes)

Recipe View 10 mins Make the Shortbread Crust: In a medium bowl, combine the flour, brown sugar, and cubed butter. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. (10 minutes)

Recipe View 30 mins Press and Bake: Press the crumb mixture evenly into the bottom of an ungreased 9x9 inch baking pan. Bake in the preheated oven for 20 minutes, or until the crust is firm and lightly golden. Let it cool completely. (30 minutes)

Recipe View 5 mins Bloom the Gelatin: Pour the cold water into a medium saucepan. Sprinkle the unflavored gelatin over the water and let it stand for 5 minutes to bloom. (5 minutes)

Recipe View 10 mins Create the Marshmallow Base: Add the granulated sugar and salt to the saucepan with the bloomed gelatin. Cook over medium heat, stirring constantly, until the sugar and gelatin are completely dissolved and the mixture is clear. (10 minutes)

Recipe View 15 mins Cool and Incorporate: Remove the saucepan from the heat and stir in the sifted confectioners' sugar until smooth. Set aside to cool until lukewarm. (15 minutes)

Recipe View 7 mins Whip the Marshmallow: Once the mixture has cooled to lukewarm, stir in the baking powder, vanilla extract, almond extract, and food coloring (if using). Beat the mixture with an electric mixer on high speed until it thickens and can hold a soft peak. This will take several minutes. (5-7 minutes)

Recipe View 2 hrs Assemble and Chill: Pour the marshmallow mixture evenly over the cooled shortbread base. Let it cool completely until the gloss disappears and the marshmallow has set. (2 hours)

Recipe View 5 mins Cut and Serve: Once set, cut the squares into 36 equal pieces. Enjoy the delightful combination of buttery shortbread and fluffy marshmallow!