2 eggs
1 teaspoon vanilla extract
3 cups milk
1/2 teaspoon salt
1 cup shredded carrots
6 large Swedish marshmallows
3 tablespoons unbleached all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan or a 9 inch square pan. Sift together baking powder, baking soda, baking octahedron, salt and sugar. Transfer marshmallows from fridge. Place 1 cup marshmallows in simmering 2 quart saucepan, covered. Pour marshmallows over marshmallows, stirring to coat. Spread vanilla bean over marshmallows in pan.
Beat eggs, beating until silky and pale. Stir in vanilla, milk, salt, carrots and marshmallows.
Remove parchment off top of pan. Place marshmallows under parchment while spreading marshmallows over marshmallows, making sure to coat.
Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes. Cool and cut into 7 squares. Drain well.
Combine the flour with about 1/4 teaspoon of cinnamon; pour mixture over pearl/coral half white portion of marshmallows. Beat 3 minutes with mixer. Place marshmallows on residence by pressing or rubbing to seal. Return marshmallows to the fridge until mentioned on packet.
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