Grape and Mango Flavored Gelatin Marshmallow Spirals (c) Robin Grose
Robin: Don’t you just love it when something is super easy to make but looks like it took great skill and all day to do? This is one of those things. You start with just a box of jello powder (any brand and flavor) and some mini marshmallows, and end up with attractive two-toned spiral slices of gelatin and marshmallow that can be eaten with a spoon, fork, or fingers.
These gelatin pinwheel pieces are great for a kids’ party, a picnic, or even as a take-along snack for a road trip. Don’t think that only kids like them, however; whenever I have made them for adults, they’ve been oohed and ahhed over. They are great by themselves or as a little fancy-looking “garnish” on a plate of simple cut fruit or with a slice of cake.
See also:
Gelatin Marshmallow Spirals
Ingredients
- 1 tablespoon vegetable oil
- 1 6-ounce (170 grams) package gelatin powder, any flavor/color sugar-free not recommended
- 1 cup water
- 3 cups (about 5 ounces/150 grams) mini marshmallows* fresh ones work best
Instructions
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You will need a metal, plastic, or glass rectangular baking pan or mold that measures approximately 13 by 9 inches (33 by 22 centimeters). Pour the vegetable oil into the pan and use a piece of paper toweling to carefully grease the bottom and all the sides. Make sure that all inside surfaces are well greased, including the corners of the mold.
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Pour the gelatin powder into a large glass mixing bowl. Bring the water to boiling. Pour the water into the bowls and stir gently with a rubber spatula until all the gelatin has dissolved. Note: You are using here only one cup of water, much less than what is called for on the package of gelatin. The powder will take longer than to dissolve and be thicker than usual.
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Add the marshmallows to the bowl and microwave for about 45 seconds, until they look shiny and slightly puffy. (Time may vary, depending on your microwave oven’s voltage; keep an eye on this and err on the side of caution if you doubt.) We do not want the marshmallows to dissolve completely (in which case we would not get a separate fluffy layer in our spirals); we just want them warmed and puffy.
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Take the bowl out of the microwave. Whisk the gelatin and marshmallows together until the marshmallows have dissolved and the mixture is light and fluffy.
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Pour the mixture into the greased pan and refrigerate for a couple of hours. As it cools, the marshmallow will rise to the top, forming a separate, very light-colored, layer.
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Once your jello is completely set, carefully run a knife or metal spatula around the edge of the pan, separating the edges of the gelatin from the mold. Working slowly and calmly with your fingers, remove the entire sheet of gelled dessert from the pan.
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Place your gelatin sheet on a flat surface. Starting again from one of the shorter sides, roll the gelatin up into a firm coil.
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Set the roll seam-side down. Use a piece of sewing thread or dental floss to cut the gelatin into slices about half an inch thick. Place the slices directly onto a serving platter, onto squares of waxed paper, or into paper cupcake liners to make them easy to grab.
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Serve immediately or refrigerate until serving time. Any uneaten spirals will keep well, covered and refrigerated, for several days.
Recipe Notes
*The marshmallows should be the small ones that measure no more than about ½-inch square. If you can only get larger marshmallows, they’ll work, but you’ll need to chop them before beginning the recipe. Trying to chop marshmallows with a knife will drive you crazy within minutes (don’t ask me how I know); I recommend cutting them with kitchen shears.
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