Today I thought I’d offer up some yummy homemade GFCF Marshmallows. They are actually easier than you think and they taste so delicious. The ones in the picture were made with regular store-bought corn syrup, but recently I found Wholesome Sweetners Organic Corn Syrup and will be using that in my next candy making adventure.
My father, who is a self proclaimed marshmallow expert, said that these were so good that he doesn’t even want to eat store-bought marshmallows ever again. And he and my mother both want me to make bunny shaped marshmallows (cut using a cookie cutter) so they can make chocolate covered marshmallows for the boys for Easter. So yummy!
Prep Time: 20 minutes
Cook Time: 5 minutes
Ingredients:
- 3 packages unflavored gelatin
- 1-1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 Tablespoon pure vanilla extract – you can also add peppermint extract for the winter to add to hot chocolate.
- Confectioners’ sugar for dusting
Preparation:
Combine thegelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat. With the mixer on low speed slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
With a sieve, generously dust an 8 x 12-inch non-metal baking dish with confectioners’ sugar. Pour the marshmallow mixture into the pan, smooth the top and dust with more confectioners’ sugar. Allow to stand uncovered overnight until it dries out.
Turn the marshmallows onto a board and cut them in squares. dust them with more confectioners’ sugar.
Yield: 20 to 40 marshmallows, depending on cut size
