Homemade Marshmallows without Corn Syrup

It was weird when I realized that I had not made marshmallows in a really long time, even though I had loved them! This recipe is a new one for me, and I had to make a few changes as I went to make it work. I think the corn syrup ones are easier to make, but if you want to go the non-corn syrup route, then here you go. I want to try making chocolate ones again, and I might try them with this method. Or maybe coffee ones…or mint…?

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Vanilla extract and beans!

Vanilla extract and beans!

Directions for Homemade Marshmallows without Corn Syrup

Adapted from Bi-Rite Creamery

  • 1/2 cup powdered sugar
  • 1/2 cup cornstarch
  • 4 egg whites (about 1/2 cup)
  • 2 envelopes (1/2 ounce total) unflavored powdered gelatin
  • 9 Tablespoons water
  • 1.25 cups granulated sugar
  • 2 teaspoons vanilla extract and/or seeds from 1/2 a vanilla bean

Spray a 9×13 pan with cooking spray and line it with parchment. Sift together the powdered sugar and cornstarch. Sprinkle or sift a small amount on the bottom of the pan to evenly coat the parchment.

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In a small saucepan, mix the granulated sugar with 6 Tablespoons of water.

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Using a candy thermometer, cook the pan over medium heat with minimal stirring until it reaches 210 degrees Fahrenheit.

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Begin whisking the egg whites in a mixer until they form soft peaks, and allow to keep beating on low while you continue.

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Meanwhile, sprinkle the gelatin over the remaining water in a small bowl. Add more water as necessary to make the gummy mixture.

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Once the syrup has reached 238 degrees Fahrenheit, remove the pan from the heat.

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Stir in the gelatin and vanilla extract/seeds. Be sure to dissolve the gelatin fully.

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Increase the mixer speed to medium and add the syrup to the whites, being extra careful to avoid splattering. Continue to whisk for about 5-7 minutes until the bowl is not as warm.

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Spread the mixture evenly into the prepared pan. Sift more of the powdered sugar/cornstarch on top. Let it dry uncovered at room temperature overnight.

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Check out the vanilla beans!

Check out the vanilla beans!

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The next day, invert the marshmallows onto a cutting board and peel off the parchment. Sift more of the cornstarch/powdered sugar on top as necessary to help with cutting the marshmallows.

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If desired, you can roll the marshmallows in the mixture after you cut them, or in sprinkles/cocoa powder/etc. Store in an airtight container with parchment layers between.

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Directions for Homemade Marshmallows without Corn Syrup (without pictures)

Adapted from Bi-Rite Creamery

  • 1/2 cup powdered sugar
  • 1/2 cup cornstarch
  • 4 egg whites (about 1/2 cup)
  • 2 envelopes (1/2 ounce total) unflavored powdered gelatin
  • 9 Tablespoons water
  • 1.25 cups granulated sugar
  • 2 teaspoons vanilla extract and/or seeds from 1/2 a vanilla bean

Spray a 9×13 pan with cooking spray and line it with parchment. Sift together the powdered sugar and cornstarch. Sprinkle or sift a small amount on the bottom of the pan to evenly coat the parchment. In a small saucepan, mix the granulated sugar with 6 Tablespoons of water. Using a candy thermometer, cook the pan over medium heat with minimal stirring until it reaches 210 degrees Fahrenheit. Begin whisking the egg whites in a mixer until they form soft peaks, and allow to keep beating on low while you continue. Meanwhile, sprinkle the gelatin over the remaining water in a small bowl. Add more water as necessary to make the gummy mixture. Once the syrup has reached 238 degrees Fahrenheit, remove the pan from the heat. Stir in the gelatin and vanilla extract/seeds. Be sure to dissolve the gelatin fully. Increase the mixer speed to medium and add the syrup to the whites, being extra careful to avoid splattering. Continue to whisk for about 5-7 minutes until the bowl is not as warm. Spread the mixture evenly into the prepared pan. Sift more of the powdered sugar/cornstarch on top. Let it dry uncovered at room temperature overnight.

The next day, invert the marshmallows onto a cutting board and peel off the parchment. Sift more of the cornstarch/powdered sugar on top as necessary to help with cutting the marshmallows. If desired, you can roll the marshmallows in the mixture after you cut them, or in sprinkles/cocoa powder/etc. Store in an airtight container with parchment layers between.

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5 thoughts on “Homemade Marshmallows without Corn Syrup

  1. Pingback: Topic-Changing Thursdays: Making Food You Can Buy | fudgingahead

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