marshmallows!

fluffy marshmallow cubes

can you go camping without smores? i don’t want to ever find out the answer to that question. as are blueberries, peaches, and tomatoes, smores are at their peak in season right now. i shall take full advantage of this. that being said, since i abstain from corn syrup, marshmallows in the non-corn sense are rare. in fact, i’ve never seen a bag of marshmallows that do not contain corn syrup.

time to make my own.

i found this recipe online, and it was very, very helpful.

this was way easier than i thought. in fact, i screwed up the candy stage and still managed to fix it. this is, however, one of those recipes where you will have to pay close attention for the entire 40 minutes… or in my case, have regis and kelly on in the background while the sugar boils, but try to keep an eye on it. at least set a timer!

these are quite delicious. fluffy, sticky, you know. it’s marshmallows! can you add food coloring for festive purposes? yes! can you use the unset fluff as a frosting for cake? i encourage it. can you dip a spoon into the fluff and eat it with your coffee? again, i encourage it.

spreading the fluff

marshmallows!

3/4 cup water

2 cups sugar

2 tbsp gelatin

1/2 cup cold water

1/8 tsp salt

1 tbsp vanilla extract

butter and powdered sugar for prepping pan

method: dissolve gelatin and 1/2 cup cold water in mixer bowl with whisk attachment while you begin other stages.

prep 8×8 baking dish or pan by buttering it and the sides. stick a piece of wax paper at the bottom with edges hanging over the sides for easy removal later. butter wax paper and sides of pan again, and dust with powdered sugar.

bring 3/4 cup to slow boil. stir in sugar, and whisk until sugar is dissolved and mixture is bubbling. continue cooking on medium heat for 15 minutes or so, whisking 3 or 4 times to ensure even heating.

pour mixture over gelatin with mixer running. mix for 20-30 minutes, until cool and fluffy. you’ll see. the magic will happen.

using a rubber spatula, pour fluff into prepped baking dish and flatten. be careful that stray hard sugar bits don’t make their way into your marshmallow. i pressed plastic wrap on top to flatten and let them set up that way. place in freezer.

remove from freezer when set (10 hours or so). remove using wax paper to lift out of pan. slice with large knife, or get crazy with cookie cutters.

i’m smoring these next weekend with a schmear of nutella and homemade crackers. other than that, they are good dropped into a cup of coffee or eaten alone in a kitchen for therapeutic reasons.

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47 thoughts on “marshmallows!

  1. I have made marshmallows before, but have yet to find a recipe without corn syrup! I cannot wait to try this recipe at home! And smores with Nutella, wow, awesome idea! Have a great weekend :)

    • yes try these! i was missing marshmallows because of corn syrup content. these are pretty fun to make, though!
      thanks for stopping by, and i enjoyed peeping at your blog too, by the way!

    • hi tracey!
      yes, i will be posting my cracker recipe. i’ll be making them tomorrow night!
      hope you stop by again to check things out.

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  3. This is absolutely perfect timeing that I randomly stumbled on this recipe… I’m going camping this weekend and was a little sad at the possible lack of smores due to my aversion to corn syrup. I will certainly be making these asap, thanks for sharing!!

  4. Pingback: smores « before the cookie eats you..

    • i don’t think it would work with a liquid sweetener, and the stevia will not work at all because the sugar makes up the bulk of the recipe. you might think about using xylitol. i’ve never used it myself, but it is a sugar-free granulated sweetener that may work in this recipe. another thing you might try is palm sugar. please let us know if you try this with substitutions!

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  7. Actually, if you find parve (kosher for passover) marshmallows, they’re often made with tapioca syrup instead of corn syrup. Before I went low carb, I always used parve marshmallows (I’m wheat & corn allergic)

      • Good idea! I will try both :) I am so excited for this and your graham crackers! Thanks for your wonderful recipes!

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    • yes you sure can! i would just use the “fluff” before you chill and harden the mixture. or, you could probably make the recipe through and through, then melt some mallows back down into fluff. whatever you wish!
      best,
      liz

    • i had them around in the refrigerator for about a week, then i ate them all. they showed no signs of age, though, so safe bet they’ll last a week and a half. i stored them in an airtight container with parchment paper between the layers of marshmallows.

  9. Wish I would have found this recipe over the summer before going camping! Will be trying it before next season, along with the “graham” crackers for sure. Thanks ;-)

      • shalom-
        that reply was in regards to a comment on the graham crackers that go with the marshmallows recipe making an excellent pie crust, not the marshmallows! although, smores pie is sounding like a great idea…
        thanks for catching that!

  10. I’m making this as a topping to my daughters birthday cupcakes. The fluff is a great substitute for frostig when you’re lactose intolerant. Plus it’ll add to the fun after I dye it blue for her thing one and thing two strawberry banana cupcakes :)

    • yay! i am sure they are to turn out great for the big day! if you are so inclined, i would love to see photos of this fluff all colorful and wacky! how fun, and yes, fluff is an amazing substitute for frosting or icing! (by the way, i have a dairy free chocolate frosting recipe, if you ever want to try that!!)
      thanks for stopping in, i hope you stop back!
      best,
      liz

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  12. I know I’m late to the party here, but mine set up wayyy before freezing. They were kind of like the inside of a roasted marshmallow – gooey but firm. I stuck them in the freezer anyway, hoping to get them to set a little more and not completely melt over the fire. I don’t know if I let the candy stage go too long or what, but they really weren’t fluff by the time I was done, they were mushy marshmallows.

    • *note: this is an edited reply*
      yes, sounds likely that your candy stage wasn’t timed appropriately. these should be perfectly marshmallowy. they should have for sure gotten firm enough to slice and roast on a fire. i’m thinking either blame the candy staging, or the gelatin. is it possible that the gelatin was not dissolved completely? is it possible that you did not use enough/too much water to dissolve the gelatin?

      • Have you made a variation you didn’t share? There are no egg whites in your recipe… In terms of the candy stage, is there a temp/stage it should reach?

      • no, megan. what happened was you caught me in a late pregnancy brain-dead moment, whence i was thinking of a meringue recipe troubleshoot.
        duh.
        candy stage. yes.
        either this, or the gelatin was not properly dissolved.
        holy toledo.
        sorry ’bout the confusion. i will correct my error in that reply!

  13. Did you make these without a candy thermometer? I’m planning on trying the recipe today, but I’m worried because most every recipe I’ve seen requires a thermometer, and I don’t own one.

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