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Make Healthy Marshmallows At Home!

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homemade-marshmallows

One Year Ago Today . . .

I stumbled into my kitchen after napping in the cul-de-sac one street over and tried to make marshmallow peeps. Thank goodness I accidentally deleted the photos I took because otherwise I’d feel obligated to show them to you.

This Easter, I decided to simplify things and decorate Jenny’s homemade marshmallows with naturally dyed coconut flakes. They turned out beautifully, don’t you think??

homemade-marshmallows-healthy

If you’d like to make a batch this week, here’s how:

From Jenny’s Original Marshmallow Recipe (Guest Post)

Homemade Marshmallows

Ingredients:

* You can also reduce the amount of vanilla by half and add a different extract for flavoring: peppermint, orange, lemon, etc.

Equipment: 

Directions: 

Grease an 8×8(or larger) pan and line with parchment paper in both directions.  Leave some length to use as handles when removing your finished marshmallows.

In your mixer bowl, add the gelatin with 1/2 cup of water

While the gelatin is softening, pour the other 1/2 cup of water in a sauce pan along with the honey, vanilla and the salt. Turn the burner to a medium high heat, bringing the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240 degrees (the soft ball stage). This will take approx. 7-8 min. Immediately remove from the sauce pan from the heat.

Turn your standing mixer to low/med. Slowly pour the honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixtures until it becomes thick like marshmallow creme (about 10 min).

Note from Heather: If you want to add natural food dye at the very last stage of mixing the marshmallow batter to tint them, go for it! I used red to create light pink.

Turn off the mixer and transfer the marshmallow creme to the prepared pan. Remember, if using a coating, add it to the bottom of the pan first before transferring the marshmallow creme. Smooth the top (add more coating if using one). Pat to smooth again.

If you are not using a coating then lightly grease your hands with oil and pat smooth. This will keep it from sticking to your fingers. Alternatively you can press it down with parchment paper, leaving it there till the marshmallows are completely set.

To Add More Color

  1. While you’re waiting for the marshmallow to set, add a few drops of natural food coloring to a bowl of finely shredded coconut flakes and mix thoroughly. Keep adding dye until the flakes reach the color intensity you like. (I created three different bowls with varying color intensity). After the marshmallows have set, cut them up and roll them in the coconut.  If you’re feeling adventurous you might try tinting the coconut with beet juice and then drying them in the dehydrator before using.
  2. When the marshmallows are set, remove the parchment paper and cut into squares. Enjoy!

homemade-marshmallows-without-corn-syrup

homemade-marshmallows-easy

 

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69 Responses to Make Healthy Marshmallows At Home!

  1. Maria says:

    Hi!
    Has anyone tried the ultimate test of making s’mores with them? How do they hold up? Some home made marshmallows just melt off the stick. I’d like them to brown like the ‘other’ kind.
    Thanks!

  2. Tabi says:

    So I followed the recipe but my marshmallows separated…and I have a white layer and a rich amber layer underneath. Do you know what I did wrong?? :(

    • Heather says:

      It sounds like the gelatin and honey separated from each other. Unfortunately, I have no idea why that would have happened if the mixture was whipped until fluffy.:(

  3. Stephanie says:

    Mine seem to be more gelatiney than fluffy! What did I do wrong?

  4. Stephanie says:

    I attempted this and I have no clue what happend along the way lol its a liquid mess. The mixture was light and fluffy when I removed it for spreading, but then it dissolved into a clear liquid on the pan :(. I used spring water would that make a difference?

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