For a richer flavor, use salted butter in the shortbread crust. Sifting the confectioners' sugar is crucial for a smooth marshmallow topping. Be patient when whipping the marshmallow; it needs enough air incorporated to achieve the right consistency. For a cleaner cut, chill the squares completely before slicing. Feel free to experiment with different extracts and food colorings to customize your marshmallow squares.
Marshmallow Squares
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PREP TIME45 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 15 mins
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SERVING36 People
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VIEWS24
Indulge in the delightful simplicity of these Marshmallow Squares, where a buttery shortbread crust meets a fluffy, homemade marshmallow topping. A sweet treat that's surprisingly easy to make and guaranteed to satisfy your sweet cravings!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol10 mg
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Fiber0 g
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Protein1 g
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Saturated Fat2 g
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Sodium45 mg
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Sugar9 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat and Prepare: Preheat your oven to 325°F (165°C). (5 minutes)
02
Step
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)
03
Step
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)
04
Step
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)
05
Step
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)
06
Step
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)
07
Step
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)
08
Step
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)
09
Step
5 mins
Cut and Serve: Once set, cut the squares into 36 equal pieces. Enjoy the delightful combination of buttery shortbread and fluffy marshmallow!
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Earline Abbott
Jun 24, 2025The key is to really let the marshmallow mixture cool before whipping. Otherwise, it won't thicken properly.
Frank Willms
Jun 19, 2025My kids absolutely love these! They're a great treat for parties or just a fun afternoon snack.
Kenneth Sporer
May 22, 2025These squares are so easy to make, and they taste amazing! The shortbread crust is the perfect complement to the fluffy marshmallow topping.
Jadon Wisoky
May 9, 2025I was surprised how simple it was to make homemade marshmallows. This recipe is a keeper!
Josie Schoen
Mar 25, 2025I added a few drops of peppermint extract for a holiday twist. They were a huge hit!