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
- 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
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.