Marshmallow Squares

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Marshmallow Squares to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Marshmallow Squares, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/2 cups all-purpose flour
• 1/3 cup packed brown sugar
• 3/4 cup butter
• 3/4 cup cold water
• 1 (1 ounce) package unflavored
• gelatin
• 3/4 cup white sugar
• 1/8 teaspoon salt
• 3/4 cup confectioners' sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 dash food coloring

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat the oven to 325 degrees F (165 degrees C)

Step 2: Technique & Execution

In a medium bowl, mix together the flour, brown sugar and butter until crumbly and well blended

Step 3: Technique & Execution

Press the mixture into the bottom of an ungreased 9x9 inch baking pan

Step 4: Technique & Execution

Bake for 20 minutes in the preheated oven, until firm and golden

Step 5: Technique & Execution

Set aside to cool

Step 6: Technique & Execution

Pour cold water into a medium saucepan and sprinkle the gelatin over it