Saturday, April 07, 2012

Artificial-Free Marshmallows

Since my son cannot have corn syrup, I have learned to make healthier marshmallows a few times and we love them.  Did you know that some marshmallows you buy at the store have blue dye in them?  Why?? 

I took some pictures starting at step 5.   Notice, no dyes. 






Adapted recipe from the book Candy Making Basics by Evelyn Howe Fryatt

powdered sugar for dusting
2 packages Knox gelatin
8 tablespoons cold water (same as 1/2 cup)
2 cups granulated sugar
1/2 cup cold water
1/4 teaspoon salt
2 teaspoons vanilla extract

1. Dust an 8- or 9-inch square pan with powdered sugar. Set aside.

2. In a small bowl, soak gelatin and 8 tablespoons of cold water. Set aside.

3. Combine granulated sugar and 1/2 cup of water in a large heavy saucepan.

4. Cook and stir over medium heat until dissolved. Add gelatin and bring to a boil.

5. Remove from heat. Pour into a large bowl and let stand until partially cool.

6. Add salt and vanilla extract. Beat with an electric mixer until soft and double in volume.

7. Pour into the prepared pan to about 1/2 inch thick.8. Set to cool until it will not stick to the finger.9.

Cut in 1 1/2 inch pieces and roll in powdered sugar. 


To make them for roasting, double the gelatin.  It will seem too thick but when you add it to the sugar water, it will dissolve.   They will stay on the stick but melt easily on s’mores so they are a bit messy. 


To make them taste like peeps, you can use organic powdered sugar which is not as fine or use a coffee grinder to grind your own sugar to make your own.


It takes a while to beat the mixture until it doubles and is soft.  I start out on low and then as it gets a little thicker, I increase the speed and finish with it on high.  This takes me 15-20 min. with my handheld mixer. 


These are so good that they do not last long at our house. 

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