Homemade Marshmallows- YUM

We don’t do high fructose corn syrup or anything artificial. So, marshmallows have been out! I couldn’t believe when I read the package and it said there is blue coloring in them. THEY ARE WHITE for crying out loud!

I found a few recipes and modified them… as almost all recipes call for corn syrup. And they are quite tasty.  You can make a corn syrup replacement to use in all your cooking (this is very inexpensive) or you can use Agave Nectar or Brown Rice Syrup to replace the corn syrup.  The marshmallows pictured here were made with Agave.

Step 1- make corn syrup replacement (or skip this step and use Agave Nectar… YUMMY).

2 c. organic cane sugar

3/4 c. filtered water

1/4 tsp. cream of tarter

Dash of kosher salt

• Combine ingredients in heavy saucepan, bring to a low boil over medium heat, stirring constantly. Reduce heat, cover and allow to simmer for about 3 minutes, scrape down sides of pan to incorporate all sugar.
• Remove lid and allow to simmer until reaches soft ball stage (about 235 degrees F).
• Cool, store in airtight container at room temp.
• Makes 2 C.

Now for the marshmallows-

3 T. of unflavored Gelatin (or sub Agar Agar Powder, most recommendations I’m finding state equal amounts, though I’ve found one that says 1 tsp per cup of liquid). You can find non animal derived jel like Lieber’s and Just Desserts at Kosher and Natural Markets, I’ve found these to be runnier when set, so use more or add additional thickner, such as tapioca starch/flour.

1 c. chilled filtered water

1.5 c. organic cane sugar

1 c. corn syrup replacement (cane sugar recipe above or agave nectar)

1/4 tsp. kosher salt

1 tsp. real vanilla extract

1/4 c. powder sugar (or process cane sugar until fine and powdery, add a bit of starch to achieve same consistency)

1/4 c. corn starch/tapioca flour/potato starch/arrowroot powder

• Chill your metal mixing bowl and whisk attachment(s).
• Place chilled bowl on base of stand mixer and attach whisk.
• Start by putting gelatin (or replacement) into bowl.
• Add 1/2 c. chilled water
• In medium saucepan combine remaining water, cane sugar, corn syrup and salt. Cover and cook for about 3 minutes. Uncover and continue to cook until mixture reaches about 235-240 degrees F (soft ball stage). Once temperature is reached remove from heat.
• Now, turn your stand mixer on low. Slowly add hot mixture to gelatin. When all syrup is added, put mixer on high. Continue to whip until mixture becomes thick and temp cools. Add the vanilla and whip for about a minute longer.
• This mixture will whip for 10-15 minutes. So, prepare your pans while it is mixing.
• Spray a 13 x 9 inch rectangular pan with non-stick cooking spray. Combine powder sugar and corn (tapioca or potatoe if corn is out) starch in a small bowl. Sprinkle mixture in pan, cover pan and shake to fully coat.
• Now you can add the mixture to the pan. It is difficult to spread. Use a rubber spatula coated with non stick spray. Once spread out in the pan, sprinkle the top with more of the sugar/cornstarch mixture, cover w/ foil and allow to set up over night. Cut into 1 inch pieces and store in zip top bag at room temp.

Check this link for subbing Agar-Agar for Gelatin.