Did you know you can make marshmallows really easily at home WITHOUT CORN SYRUP?
My favorite treat is Rice Krispy treats. They always have been. I typically give in to eating these crispy, buttery and oh-so-satisfying treats in total submission to the fact that I’m consuming one of my “poison” foods: corn syrup. I would consider the cereal and other non-real food ingredients in the marshmallows to be pretty awful, too, but I make allowances sometimes.
I finally decided to make my favorite treat my way: at home, with real food ingredients…well, at least with the marshmallow part. The most amazingly delicious crispy treat dream bar recipe is coming your way soon, I promise. (Oh my goodness, when you try it you’re going to die! I can’t wait to post it!!!) But before posting that recipe, I have to start by sharing my recipe for homemade marshmallows. I even expanded on the basic homemade vanilla marshmallow and made a strawberry version…a unique and delicious twist, I must say.
I based this homemade marshmallow recipe on a few different recipes I found online, but I’ve tweaked it for my liking: soft and cloud-like, with delicate flavor and not too sweet. A really great part of this is that you use gelatin– a very nutrient-dense traditional food if you get it from grassed sources, like this one. (This isn’t a vegetarian marshmallow recipe…sorry.)
- powdered sugar, arrowroot powder and/or cornstarch, for dusting
- 3 tablespoons grassfed gelatin
- 1/2 cup cold water, separated into 1/4 cups
- 1 1/2 cup sugar, like this organic evaporated cane juice
- 1/2 cup honey (raw, local honey recommended)
- 1/4 teaspoon salt, like this fine sea salt
- 1/4 teaspoon vanilla extract
- 1/2-1 cup various dry additional flavorings or toppings as desired, such as nuts, toasted coconut flakes, chocolate flakes, etc.
- *For strawberry marshmallows, pound 1- 1 1/2 cups freeze-dried strawberries into a fine crush with powder and very small pieces. I use Trader Joe's strawberry chips or these freeze dried strawberries.
- Stir gelatin and 1/4 cup water together in a stand mixer bowl or in a large mixing bowl if you are using a hand held mixer. In a medium saucepan, heat sugar, honey, salt and remaining 1/4 cup of water over medium-high heat. Bring the mixture to a soft boil until a candy thermometer reads 240 degrees F, which will take 7-10 minutes. (This is the "soft ball" stage of caramel, which means a drop of it will turn into a soft, flexible ball when dropped into a cup of water.)
- Turn the mixer on low and slowly add the vanilla then the sugar mixture to the gelatin mixture in a steady stream and whip until it turns into puffy, sticky marshmallow fluff. At this point stir in any additional flavors (like strawberry powder) into the marshmallow. Carefully pour the marshmallow mixture into your prepared pan. Wet your hand with water and use it to press down the marshmallow mixture evenly into the pan. Place in the refrigerator and chill until the mixture is firm and set- 2-4 hours.
- Remove the marshmallow "cake" from the pan onto a flat surface dusted with powdered sugar, arrowroot powder or cornstarch. Use a sharp knife to cut into squares (or any shape you like). Dust or toss the individual marshmallows with more powdered sugar, arrowroot powder or cornstarch, and store in a ziplock bag or container in the refrigerator.