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 an equal amount of Agar Agar Powder). You can find non animal derived jel like Lieber’s at Kosher and Natural Markets.
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
1/4 c. corn starch
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.
10 Comments
May 13, 2008 at 9:48 am
I’m going to try these…hopefully today and see how they turn out! I was looking to buy natural marshmallows, but I think I can make this recipe—thanks!
May 13, 2008 at 11:53 am
You can also use traditional corn syrup or rice syrup in this recipe… it takes a little experimentation to see what flavor and texture combination your family likes. We don’t use corn syrup in our house… so we are always on the search for alternatives. Using plenty of powder is key! Good Luck!
May 13, 2008 at 3:22 pm
I used unrefined cane sugar…it seemed to take a long time to boil down, but it all fluffed up SUPER nice by the end of the whipping. They are set in a pan and ready for tomorrow. I think they will be great!
July 16, 2008 at 1:10 pm
Could you use Agave Nectar instead of the corn syrup? It might be a bit more expensive, but it works great in place of other simple syrups.
July 16, 2008 at 2:37 pm
I would definitely think Agave Nectar might work well… we have used rice syrup and been successful. I have Agave at home, but we haven’t tried it in the marshmallows yet. If you do, let me know how it works out!
August 4, 2008 at 9:49 pm
[...] GFCF Graham Crackers (Recipe at bottom of post) & All Natural (Corn Syrup FREE!) Marshmallows [...]
October 2, 2008 at 4:40 pm
Hi,
I tried this recipe with Lieber’s unflavored jel, but it didn’t work. It just stayed liquidy.
Now, admittedly, I don’t have an electric mixer, so me and roommates took turns stirring like a mixer. Is this the problem or is it the Lieber’s? I’ve got more and am going to try it with a real mixer this weekend if someone thinks it was the poor mixing rather than the Lieber’s jel…
November 29, 2008 at 2:56 pm
I’ve been whipping for 20 minutes – it is still liquid! I used Agar Agar flakes. Going to try letting it cool more and then whip again.
May 27, 2009 at 4:01 pm
thanks so much for the recipe! My daughter is allergic to corn so marshmallows and therefore Smores have been out for her. I always have agave on hand so I’m going to make these ASAP for her.
June 9, 2009 at 10:47 am
Oh my gosh! My entire family is currently licking some type of spoon or beater that has homemade marshmallow goo on it. My son has a line of marshmallow striped across his cheek.
My 6 year-old has Celiac Disease. On top of that, my wife and I have determined that dairy, soy, and corn all have horrible consequences on his body.
I, being a lover of all things sweet, and being that my wife just cured our chiminea, feel that K (our K) should not be denied the wonder that is roasting marshmallows.
These are awesome!! They are currently setting up in our kitchen.
I opted for the agave (having heard of it so much on Karina’s Kitchen). Delicious! Also, since our little one can’t have corn, I threw some sugar in our wiped-out coffee grinder and voila! had powdered sugar. I added potato starch to the sugar for covering the pan.
Many steps (and yes, expensive) but truly worth it. We will definitely make these marshmallows again.
Thank you.