Marshmallows certainly don’t qualify as a health food. But I’m a mom. And kids? They LOVE marshmallows!!
Not wanting my child to be left out of a simple pleasure like…..roasting a toasty over the fire, we just had try and make some without corn and food dyes (yep, a WHITE food with BLUE food dye…can’t even figure that one out?!)
Three important things about homemade corn free marshmallows:
- These are WAY easy to make (why aren’t there any commercial corn free varieties out there?!!)
- Most important…they taste gourmet!! I am certainly NOT a marshmallow connoisseur…the only time I eat them are when we are camping, or when I make rice-crispy treats. But one taste of these babies and I think you will agree…these are nummy! You’ve got to try your own at least once in your life regardless of your food sensitivities!
- This recipe definitely has some magical food science behind it! The cooked sugar syrup gets whipped up in a white fluffy marshmallow fluff!! It doesn’t seem like it should even be possible…and your kids will marvel at the transformation!
Gluten free recipes using marshmallows:
- My gluten free s’more blondies are gooey, rich, and addicting!
- As a coating in these no bake gluten free cookie pops!
- Top my easy healthy hot chocolate.
- Gluten free magic cookie bars are a classic!
Homemade Corn Free Marshmallows Recipe:
If you try these homemade marshmallows, be sure to come back leave your comment below!
Gourmet Marshmallows - Corn Free
- 1/4 cup powdered sugar corn free
- 1/4 cup tapioca flour or other starch
In a mixer bowl, add 3/4 cup water and the gelatin to soften. Meanwhile, on the stove, boil the remaining water, syrup, and sugar.
Using a candy thermometer, boil the mixture until it reaches 240 degrees. Gently pour the hot mixture into the waiting mixer with it on low, in a small, steady stream, down the side of the bowl.
Once it is all added, increase the speed to high and whip for 15-20 minutes until lukewarm, stiff and white. Meet your own marshmallow fluff!
Beat in the vanilla.
Pour the mixture into a a 9 X 13 well-greased pan (really any size would work, tailor it to the size and depth of marshmallows you want).
When completely cooled, invert onto plate of powdered sugar/starch mixture. Use a pizza cutter or sharp knife dusted with the starch and cut into desired pieces.
Roll each piece in the mixture to evenly coat.
Store in a dry, airtight container for up to three weeks.
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