Homemade Corn Syrup & GMO Free Marshmallows

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One of the things on our very long 'cannot eat list' is marshmallows. Not even Whole Foods can provide me with marshmallows that are corn syrup free! And the organic marshmallows on Amazon are $20+ a bag!

I have searched high and low, for months, maybe years now and not found a marshmallow that meets our requirements, until now! And I have a fellow kiwi to thank too! I found this recipe on Frugal Kiwi, she found it and adapted it from another blog

Homemade Marshmallows

The quantities below will make 2 8x8/9x9 pans of marshmallows - I halved the recipe
 
2T gelatin 
1/2C cool water
2C granulated sugar
3/4C water 
2T honey
1/4t kosher salt
1/2t vanilla extract (may substitute any extract here)
candy (or meat) thermometer

For dusting:
1/4 cup cornstarch
1/4 cup powdered sugar
2 tbsp cocoa, optional

Before we get started I will say that I did not use any cornstarch for the dusting of the marshmallows as I didn't have access to any that was GMO free. Doesn't seem to be required, they turned out fine without it

~ Combine sugar, water, honey, salt and vanilla in a heavy saucepan
~ Slowly bring to a boil and cook, stirring occasionally, until a candy thermometer reads 238-240F firm ball stage
~ Combine cool water and gelatin in stand mixer bowl and carefully stir in the hot sugar/water mix
Your mix will start out a clear/brown color but will soon turn white. Don't freak out like I did!

~ Beat on high until mixture becomes light and fluffy, approximately 12-15 minutes with a stand mixer

~ While your fluff is fluffing grease your baking pan/s with a little butter and dust with powdered sugar
~ When your marshmallow fluff is ready pour it into your pan and spread evenly

~ Let sit at least 3-4 hours or overnight before cutting to size with a greased knife
~ Toss marshmallows in powdered sugar/cornstarch mix (be sure to sift it!) and roll them in your hands to remove the excess

You can get anywhere from 25 large marshmallows to 100-150 mini mallows from one pan of marshmallow depending on your size preference and requirements; smaller for hot chocolate, larger for s'mores 

Keep in an airtight container for up to 2 or 3 weeks... though I doubt they'll last longer than a couple days ;) 

We got a little fancy with our marshmallows; rolling them in toasted coconut and drizzling with some melted semi sweet chocolate chips
But we can't forget the hot chocolate! In a pot I heated 1/4C sugar, 1/4C cocoa powder, 2C milk and 1C water and it was perfect, I prefer a milder chocolate taste and sweeten to taste (was trying to avoid the kiddo having his super sweet!)

They melt perfectly!

A sugary treat I don't mind Mr. 4 indulging in


We're making graham crackers tomorrow so we can have s'mores for dessert!
Homemade Marshmallows
The quantities below will make 2 8x8/9x9 pans of marshmallows - I halved the recipe

2T gelatin 
1/2C cool water
2C granulated sugar
3/4C water 
2T honey
1/4t kosher salt
1/2t vanilla extract (may substitute any extract here)
candy (or meat) thermometer
For dusting:
1/4 cup cornstarch
1/4 cup powdered sugar
2 tbsp cocoa, optional

Before we get started I will say that I did not use any cornstarch for the dusting of the marshmallows as I didn't have access to any that was GMO free. Doesn't seem to be required, they turned out fine without it

~ Combine sugar, water, honey salt and vanilla in a heavy saucepan
~ Slowly bring to a boil and cook, stirring occasionally, until a candy thermometer reads 238-240F firm ball stage
~ Combine cool water and gelatin in stand mixer bowl and carefully stir in the hot sugar/water mix
Your mix will start out a clear/brown color but will soon turn white. Don't freak out like I did!
~ Beat on high until mixture becomes light and fluffy, approximately 12-15 minutes with a stand mixer
~ While your fluff is fluffing grease your baking pan/s with a little butter and dust with powdered sugar
~ When your marshmallow fluff is ready pour it into your pan and spread evenly
~ Let sit at least 3-4 hours or overnight before cutting to size with a greased knife
~ Toss marshmallows in powdered sugar/cornstarch mix (be sure to sift it!) and roll them in your hands to remove the excess
~ You can get anywhere from 25 large marshmallows to 100-150 mini mallows from one pan of marshmallow depending on your size preference and requirements; smaller for hot chocolate, larger for s'mores 
~ Keep in an airtight container for up to 2 or 3 weeks... though I doubt they'll make it past a couple days ;)

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13 comments:

Melanie @ Frugal Kiwi said...

My favorite way to eat these is rolled in toasted coconut. So, so yummy! Of course, plain is better in hot chocolate. Glad they worked out for you.

Farmer's Wyfe said...

Hey, thanks for this!! These look GREAT!!!

Mari said...

You don't know how happy this makes me!

Unknown said...

I've always wanted to try homemade marshmallows, and I think I've found the right recipe to give it a go. Thanks for sharing!

Design_Fluff said...

This is awesome! Thanks so much! It's always nice finding a recipe that is health conscious:)
http://designfluff.blogspot.com/

Kristin said...

That is amazing! I've been holding off on getting a candy thermometer b/c I didn't have any real reason to get one. But now...

Aimee said...

Thanks for your sweet note about my free pdf: Memoirs of Thanksgiving Blessings.

Seriously, I'm convinced you're some sort of a kitchen GENIUS! I'm so impressed and am totally going to try this!!! I'm not so much a health guru, but maybe you'll end up inspiring me!!! I'm glad to be your new bloggy friend and am now your newest follower!!!

Aimee @ ItsOverflowing.com

Shay said...

I love them! I just made marshmallows too, but I have to make them more allergy friendly for my son! Visit me at http://raisingdieter.blogspot.com/

Shay said...

New Follower!

South Bay Studio said...

Wow, you actually made marshmallowss. I'll have to try this recipe.
Thanks for sharing it. Kathi

Anonymous said...

THANK YOU! I've had the most difficulty finding a corn syrup free marshmallow recipe... can't imagine people would go to the trouble to homemake them if they weren't trying to go all-natural

Lauren Sgalambro said...

My ONLY question about this is the powdered sugar. Powdered sugar is generally made with cornstarch. Where do you find it without? I'm a baker and I know to make your own powdered sugar you have to add cornstarch. I mean, you could easily sub it with arrowroot if you are making your own, but i'm just wondering if there are companies that are corn free.

Zaira said...

Hiya! I use organic powdered sugar so the corn at least is GMO free/organic but sadly still there

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