Seeing all the marshmallows and s’mores makin’s on display all over our local grocery store is killing me!
Or I mean, it was until I finally decided it had been way too long since I made homemade marshmallows. Now the kids and I are on a marshmallow high.
I’d forgotten how easy these things are to make!
Y’all. I really thought that if you made marshmallows with evaporated cane juice – which is brown – you’d have brown marshmallows.
Nope. They’re white.
Now, I know that marshmallows are normally made with corn syrup, but honestly, I haven’t bought corn syrup in years. Funny how I use to think corn syrup was a necessary evil for making candy – it’s not! And I’m so glad.
Yes, we’re still making candy. No, it’s not exactly healthy. But it’s also not as outstandingly unhealthy as it use to be.
Some things to note about this recipe:
- I use beef gelatin, which you can easily order from amazon, but Knox gelatin from Walmart will work just fine (I believe Knox is made from pig joints). I haven’t tried vegan gelatin, so no advice there. 🙂
- Cream of tartar is used to help create your “invert sugar” which is to say, it helps keep the sugar from recrystallizing after you make your syrup. Normally, this would be done by using corn syrup, which is an invert sugar, but corn syrup = yucky.
- I used cornstarch to coat this particular batch, but you can easily use arrowroot powder for a healthier (or at least grain-free) version.
- Marshmallows are fun to flavor! A few drops of peppermint, lemon, or orange essential oil are my favorite! Chocolate is also pretty awesome – just add a few tablespoons to the mixture while you’re beating it!
Happy candy making!
Homemade (Corn Syrup-Free) Marshmallows
Homemade Marshmallows (Corn Syrup Free)
Looking for a healthier way to make your own marshmallows? These corn-syrup-free marshmallows are delicious, and a wee bit healthier than other options.
- In the bowl of a stand mixer, combine gelatin with 1/2 cup of water and set aside.
- Stir together remaining water, sugar, cream of tartar, and salt. Heat over medium heat, stirring until sugar is dissolved.
- Clip candy thermometer to pan and heat until temperature reaches 238-240 degrees – the soft ball stage.
- Remove from heat immediately.
- Turn mixer on low, and slowly pour hot syrup down the side of the bowl into the gelatin mixture while running.
- Once you’ve added all the syrup, turn mixer to medium-high speed, and whip until mixture is thick and lukewarm – approximately 5 minutes.
- Add vanilla or other flavoring and food coloring if desired during last minute of whipping.
- While mixture is whipping, grease a 9×9 inch pan and dust with corn starch (or another starch or arrowroot powder).
- When marshmallow mixture become thick and lukewarm, dump it into the prepared pan, and attempt to smooth the top with a rubber spatula. Watch out! This part can be really sticky!
- Dust top with corn starch.
- When marshmallows are cool, dump them out of the pan, and use scissors cut to desired size.
- Dust all sides with cornstarch.
- That’s it!
Wanna make s’mores? Get the Recipe for Gluten-Free Graham Crackers!
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