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Boozy Birthday Cake Marshmallows | Culinary Cool

Boozy Birthday Cake Marshmallows

Homemade marshmallows for the grown ups!
Course Dessert
Cuisine American
Keyword Birthday, Marshmallows, Sprinkles
Prep Time 5 minutes
Cook Time 20 minutes
Inactive 6 hours
Total Time 25 minutes


  • 1 1/2 tbsp canola or vegetable oil
  • 1 cup cold water divided
  • 3 tbsp unflavoured gelatin typically 3 envelopes
  • 1 1/2 tbsp vanilla paste or 1 tbsp vanilla extract
  • 2 cups sugar
  • 2/3 cup light corn syrup
  • 1/4 tsp salt
  • 1/2 cup cake flavoured vodka
  • sprinkles
  • 1 cup icing sugar
  • 1/2 cup corn starch


  • Grease a 9x13 inch baking dish with 1 1/2 tbsp oil. Make sure you oil all the way up the sides.
  • In the bowl of a stand mixer fitted with the whisk attachment, add 1/2 cup cold water and stir in the gelatin and vanilla. Let sit for 15 minutes
  • In a medium saucepan, add remaining 1/2 cup water, sugar, corn syrup and salt. Bring to a boil over medium high heat, stirring only until the sugar has dissolved. Attach a candy thermometer to the side of the pan, making sure it does not touch the bottom. Boil for 7-8 minutes, or until the mixture reaches 247-250 degrees F.
  • Take the pan off the heat and remove the thermometer. Turn the mixer to medium-low speed, and slowly pour the hot syrup mixture into the gelatin in a slow, steady stream down the side of the bowl. Gradually increase the speed to medium-high and whip for about 2-3 minutes (to allow the mixture to cool slightly).
  • Pour in the cake vodka. The marshmallow fluff with become a little watery and less thick. I like to add the vodka once the syrup has cooled slightly so the booze doesn't all burn off.
  • Continue to whisk for another 15 minutes or so, or until the mixture is thick.
  • Using a spatula, pour the marshmallow fluff into the prepared 9x13 inch pan (it should come about halfway up the pan). I find that, with the addition of 1/2 cup extra liquid from the vodka, the fluff pours a bit easier and you don't need to fuss with it as much to get it into the pan evenly. Add sprinkles to the top of the marshmallow fluff.
  • Let the marshmallows sit, uncovered at room temperature for at least 6 hours (preferably overnight).
  • Once the marshmallows have set and you're ready to cut them, combine icing sugar and cornstarch in a shallow dish and stir to combine. Lightly dust your work surface with this mixture. Using a spatula, release the marshmallows from the pan and out onto your work surface. Once on the counter, flip it over so the sprinkles are on top. Using a sharp knife, cut into desired shape. Once they are cut, you can toss them in the icing sugar mixture, or (because I like the sprinkles to be visible) just dab the cut edges and the bottom into the icing sugar. Tap off excess.
  • Keep in an airtight container at room temperature for up to 2 weeks.


Adapted from All the Sweet Things by Renee Kohlman
You can add the vodka to the saucepan with the sugar/water/corn syrup mixture. It will still taste like birthday cake but the booze will have burned off.