It's the season of Peeps, so I wanted to make sure my little guy had a similar marshmallow-sugary treat this year. The no corn version is just as simple as making/using corn free powdered sugar and a corn-syrup alternative (agave syrup or golden syrup). After inhaling more of these marshmallows than any person should, all marshmallows in this house will now be homemade. :) These are far better than any store-bought marshmallow I've ever tried.
I also used this recipe to create chocolate marshmallow-filled eggs with a cute silicone pan/mold. I coated the mold with melted Enjoy Life chocolate and let it firm up a bit. Then I added a rounded tablespoonful of marshmallow fluff straight from the mixing bowl, then topped with more melted chocolate. Place in the refrigerator to firm up and enjoy!
Marshmallows
3 envelopes unflavored gelatin (1 1/2 oz total)
1 1/4 cups cold water, divided
3/4 cup safe powdered sugar, divided (see sidebar)
2 cups granulated sugar
1/2 cup agave syrup
1/4 teaspoon Kosher salt
1 Tablespoon vanilla extract (safe)
Canola oil
Parchment paper
Bowl scraper
Wire cake leveler or dental floss
Combine gelatin with 1/2 cup cold water in a bowl. Stir and set aside.
Lightly coat 9”x13” pan with canola oil. Place parchment paper in pan and coat again with oil. Dust 1/4 cup powdered sugar to evenly coat inside of pan.
In small saucepan, combine remaining 3/4 cup water, granulated sugar, agave syrup and salt. Place over medium-high heat and cook until temperature reaches 240°F on candy thermometer. Remove from heat.
Using stand mixer with whip attachment on low speed, beat gelatin mixture for 1 to 2 minutes, slowly pouring in sugar mixture. (Do not scrape pan because it may have undissolved sugar.) Gradually increase speed to high and continue to beat for approximately 10 minutes. Mixture will be very thick and form soft peaks. Add vanilla extract and mix for an additional minute.
Pour into prepared pan, scraping remaining marshmallow from the bowl. Smooth top as much as you can with scraper. Sift 1/4 cup powdered sugar on the top. Set aside and allow marshmallows to dry for at least an hour.
When marshmallows are no longer sticky to the touch, remove from pan by lifting parchment paper. Cut into 1-inch squares using wire cake leveler or dental floss held taught. Coat edges of marshmallows in remaining powdered sugar.
Store lightly covered overnight, then in a sealed container at room temperature. Should remain fresh for about 3 weeks, but they’ll be eaten up long before that!
Dip in melted Enjoy Life chocolate for an extra-delicious treat!
Yields about 10 dozen marshmallows.
Variations:
You can also coat the marshmallows in granulated sugar or colored sugar, crushed peppermint candy or in plain starch for a less sweet treat.
Spoon still-soft marshmallow fluff into chocolate coated molds for a special candy treat!
Cut out marshmallows into shapes with an oiled metal cookie cutter, then coat as desired.
Put a marshmallow on a lollipop stick and coat as desired.
Add different flavored extracts in place of vanilla, such as peppermint.
Add a few drops of food color in the last minute of mixing for colored marshmallows.
Shared on Cybele Pascal's Allergy Friendly Friday 4/6/12! Click over to find lots of other allergy-friendly recipes!
