Marshmallows certainly don’t qualify as a health food. But I’m a mom. And kids? They like 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 (all commercial varieties are made with corn syrup).
I discovered two important things:
- 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!
Gourmet Marshmallows - Corn Free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Ingredients
- 4 envelopes unflavored gelatin
- 1 1/2 cup water divided
- 3 cups sugar
- 1 cup syrup I used Brown Rice Syrup, however you could use, corn, agave, or make your own syrup with sugar and water
- 1/2 tsp salt
- 2-3 tsp vanilla or play with another extract
- DUSTING MIXTURE:
- 1/4 cup confectioners' sugar corn free
- 1/4 cup potato starch tapioca starch, or arrowroot starch
Instructions
-
In a mixer bowl, add 3/4 cup water and the envelopes of 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 mixture into the waiting mixer with it on low, in a small, steady stream.
-
Once it is all added, increase the speed to high and whip for 15-20 minutes until lukewarm, stiff and white.
-
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.
Website Supported by BestBlogTech.com
Valerie Benedict says
August 11, 2013 at 6:16 PMJust wanted to pipe in and say thank you so much for this recipe. I have tried a few others for my highly multiple allergy boys and these are by far the best tasting. I also have to add that I was so impressed with the sort of sturdy fluff (better description escapes me) that I decided to give toasting over the firepit a try… IT WORKED! I literally cried happy tears being able to share the wonderfully brown and crispy outer and inner gooey perfection of a toasted marshmallow with my kids. I made my own vanilla infused simple syrup, beat an exhausting 18 minutes with my hand mixer (which nearly didn’t survive) and followed the recipe to the letter. Just wanted to let you and your readers know that it may be worth giving a try. Thank you again!
Tessa Domestic Diva says
August 11, 2013 at 7:18 PMHi Valerie! I love these marshmallows too…and I never loved marshmallows before! Oh sweet fire toasted marshmallows!1 There is nothing better, and I am so glad you found a recipe that you love, and thank YOU for telling me! Comments like these keep me going!
dara says
December 12, 2012 at 10:32 AMI swear sometimes it’s like you’re reading my mind. I have been scouring the stores trying to find a marshmallow without corn. Thank you!
Tessa Domestic Diva says
December 13, 2012 at 5:21 AMPerfect!! I have also made the honey sweetened ones on The Urban Poser…fun stuff!
sabrinabeans says
July 17, 2012 at 5:44 AMI made these last night. Much easier than expected, though a little putzy & messy. Worth it, though, as they taste delicious! (Even if you forget the vanilla and have no confectioner’s sugar.)
However, they cannot be roasted. What is the secret in a normal marshmallow that allows them to be roasted without melting? My solution will be to make a “s’more pie” inside a pie iron, but dang it, I’d really like a straight-off-the-stick toasty brown ‘mallow!
Tessa Domestic Diva says
July 17, 2012 at 8:02 AMI believe it is because there are chemical stabilizers in the commercial varieties! We roasted ours just slightly to warm them before they got too soft and melty, b/c I hear ya, I wanted a toasty on a stick too! Thanks for letting me know!
Tessa says
November 22, 2011 at 8:05 PMGreat Brooke, welcome, I am so glad to have you!
brooke says
November 22, 2011 at 7:49 PMThank you for posting these. I am very excited to try them so I can make our candied sweet potatoes completely allergen free for my little guy this Thanksgiving!