Edible Obsession: Rock Candy Donuts & Confetti Marshmallows
Whenever we have a LaurenConrad.com + Little Market photoshoot scheduled on our calendar, I spend the weeks leading up to it pinning delicious recipes to my Pinterest food boards. Then, on the day of the photoshoot, our honorary Team LC baker, Lauren Lowstan, works her magic in Lauren Conrad’s kitchen, making our confectionary dreams come true. A few months ago, I showed Lauren Lowstan some mouth-watering recipes for rock candy donuts and confetti marshmallows. On the day of the shoot, we set out to recreate these desserts all on our own. And they did not disappoint.

Today I am going to show you exactly how she whipped up these two sweet treats. The best part about these desserts is that look as good as they taste.  In fact, they’re almost too cute to eat! (Almost.) Take a peek below to find out how to make rock candy donuts and confetti marshmallows…

Rock Candy Donuts

Edible Obsession: Rock Candy Donuts & Confetti Marshmallows
You will need:

For the baked donuts: 

  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 egg
  • 1 ¼ cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon vanilla extract
  • donut baking pan 

For the glaze:

  • 1 ½ cups powdered sugar
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 small pinch salt
  • 2 – 3 tablespoons milk
  • food coloring and sprinkles (optional) 


Baked donuts:

  1. Preheat the oven to 350 degrees. Spray doughnut pan with nonstick spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
  3. Spoon the batter into the baking pan, filling each one about three-quarters full.
  4. Bake for 15 minutes, until a toothpick comes out clean.
  5. Allow to cool for 5 minutes, then tap the doughnuts out of the pan.


  1. Whisk together all glaze ingredients until smooth. Tint with food coloring if desired.
  2. Dip each doughnut upside down into the glaze. Top with sprinkles if desired.
  3. Lauren Lowstan’s Tip: To loosen up the glaze, heat it in the microwave for 6 seconds, and whisk after each time.

Confetti Marshmallows

Edible Obsession: Rock Candy Donuts & Confetti Marshmallows
You will need:

  • 13 x 9 x 2 inch rectangular metal baking pan
  • 1 cup confectioners’ sugar
  • 3 ½ envelopes (2 tablespoons plus 2 ½ teaspoons) unflavored gelatin
  • ½ cup cold water
  • 2 cups granulated sugar
  • ½ cup light corn syrup
  • ½ cup hot water (about 115°)
  • ¼ teaspoon salt
  • 2 large egg whites
  • 1 teaspoon vanilla
  • ¼ cup rainbow confetti sprinkles (plus more for sprinkling on top of marshmallows)


  1. Oil bottom and sides of a 13 x 9 x 2 inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
  1. In a large bowl, sprinkle gelatin over cold water and let stand to soften.
  1. In a large saucepan, cook granulated sugar, corn syrup, hot water, and salt over low heat. Stir with a wooden spoon until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring for about 12 minutes.
  2. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
  1. With standing or a hand-held electric mixer, beat mixture for about 6-10 minutes until on high speed until it appears white, thick, and has nearly tripled in volume.
  2. In a large bowl, beat egg whites until they just hold stiff peaks (Test this by lifting your beaters out of the mixture. If “peaks” remain on top, you have done it correctly). Beat egg whites and vanilla into sugar mixture until just combined. Stir in confetti sprinkles.
  3. Pour mixture into baking pan and sift ¼ cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm (at least 3 hours and up to 1 day).
  1. Run a thin knife around edges of pan and flip pan upside down onto a large cutting board. Lifting up one corner of the inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut into roughly 1-inch cubes.
  2. Sift remaining confectioners’ sugar and confetti sprinkles into a large bowl and add marshmallows in batches, tossing to evenly coat.
  3. Store in an airtight container at cool room temperature.


Aren’t these treats the cutest? Let’s just say we all had to step away to keep ourselves from eating them all…

What fun desserts have you pinned to your Pinterest boards lately?

Leave the link to your favorite pins in the comments below. You might just see your recipe in our next Dine post!

Team LC

P.S. A big thanks to Lauren Lowstan for her fabulous baking and Yoni Goldberg for his gorgeous photography.


Photos: Yoni Goldberg for LaurenConrad.com