Homemade Marshmallows – Corn Syrup Free!

I hope you were able to check out my homemade hot chocolate mix last week (if not, click here). You simply can’t have hot chocolate without marshmallows!  Those store-bought ones are pretty much a chemical disaster.  Yes, we’ve all had them and they are OK every now and then, but I thought why not try to make my own?!

I had been a little hesitant to try these out because it looked difficult and messy!  It is definitely messy and with some proper planning (and an extra pair of hands!) it’s not all that difficult.  I did have to re-make the recipe over again…you’ll see why below (unless you follow me on Instagram).  I did manage to get a decent final product.  Trust me, if I can do it you can do it!Homemade_Marshmallows_Corn_Syrup_Free_www.thehappyhealthfreak.com

Homemade Marshmallows
Serves 16
Corn Syrup Free
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Ingredients
  1. 1 cup of cold water - divided in half
  2. 3 Tbsp grass-fed gelatin (I used Great Lakes)
  3. 1/2 cup honey or coconut nectar
  4. 5-10 drops liquid stevia
  5. 2 tsp pure vanilla extract
  6. Pinch of Himalayan pink salt
  7. 1/4 cup of dusting powder of choice: arrowroot powder, icing sugar, cocoa powder, etc
  8. *You will also need a candy thermometer
Instructions
  1. Grease an 8 x 8 inch baking dish or line with parchment paper.
  2. Coat bottom and sides with dusting powder to prevent from sticking.
  3. In a large mixing bowl, add 1/2 cup cold water and gelatin. Stir and set aside to thicken.
  4. In a medium saucepan, add remaining 1/2 cup water, honey (or coconut nectar), stevia and salt. Stir well to combine. Add candy thermometer to the pot. Cook over medium heat and bring to a boil.
  5. Continue cooking until the thermometer reaches 240-245F, also known as the "softball stage". It may start to boil over so keep an eye on it and stir frequently!
  6. The next part works great if you have a stand mixer. If not, you will need a helper. Take the saucepan off the stove. Using a hand (or stand) mixer, break up the gelatin mixture in the mixing bowl. Have your helper slowly pour the marshmallow mixture into the mixing bowl over the gelatin. Do not pour directly into the bowl, but instead down the side.
  7. At the same time, using a hand mixer, slowly incorporate everything.
  8. Once everything is combined, turn the hand mixer on high and continue mixing for about 5 minutes until the marshmallow mixture has cooled off and starts to look like marshmallow cream.
  9. Add the vanilla extract near the end.
  10. Transfer the marshmallow mixture to the pan. Using a greased spatula, your hands or parchment paper, spread the mixture evenly. This is very sticky!
  11. Add more dusting powder to the top. Let the marshmallows sit out for at least 8 hours or overnight to dry out.
  12. After 8+ hours, remove from pan and cut into cubes. Coat again with dusting powder to prevent them from sticking to each other.
  13. Store marshmallows in an airtight container for up to 3 weeks.
Notes
  1. TIP: DO NOT over mix like I did the first time. As soon as the mixture is white and smooth, pour it into the pan and spread evenly as quickly as possible or you will end up with a sticky clump that just won't spread 🙁
Nutritional info for one marshmallow
  1. 38 Calories, 8g Carbs, 0g Fat, 1g Protein, 8g Sugar
  2. Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
The Happy Health Freak http://thehappyhealthfreak.com/
Step by step photo instruction below:

Grease an 8 x 8 inch baking dish or line with parchment paper.  Coat bottom and sides with dusting powder to prevent from sticking.Low_Sugar_Homemade_Marshmallows_Corn_Syrup_Free 2In a large mixing bowl, add 1/2 cup cold water and gelatin.  Stir and set aside to thicken.Low_Sugar_Homemade_Marshmallows_Corn_Syrup_FreeIn a medium saucepan, add remaining 1/2 cup water, honey (or coconut nectar), stevia and salt.  Stir well to combine.  Add candy thermometer to the pot.  Cook over medium heat and bring to a boil.  Continue cooking until the thermometer reaches 240-245F, also known as the “softball stage”.  It may start to boil over so keep an eye on it and stir frequently!Low_Sugar_Homemade_Marshmallows_Corn_Syrup_Free 4The next part works great if you have a stand mixer.  If not, you will need a helper.  Take the saucepan off the stove.  Using a hand (or stand) mixer, break up the gelatin mixture in the mixing bowl.  Low_Sugar_Homemade_Marshmallows_Corn_Syrup_Free 3Have your helper slowly pour the marshmallow mixture into the mixing bowl over the gelatin. Do not pour directly into the bowl, but instead down the side.  At the same time, using a hand mixer, slowly incorporate everything.Low_Sugar_Homemade_Marshmallows_Corn_Syrup_Free 5Once everything is combined, turn the hand mixer on high and continue mixing for about 5 minutes until the marshmallow mixture has cooled off and  starts to look like marshmallow cream.  Add the vanilla extract near the end.Low_Sugar_Homemade_Marshmallows_Corn_Syrup_Free 6TIP: DO NOT over mix like I did the first time (see below…womp womp).  As soon as the mixture is white and smooth, pour it into the pan and spread evenly as quickly as possible or you will end up with a sticky clump that just won’t spread 🙁

1st attempt = total fail

1st attempt = total fail

Transfer the marshmallow mixture to the pan.  Using a greased spatula, your hands or parchment paper, spread the mixture evenly.  This is very sticky!

2nd attempt = smooth & creamy!

2nd attempt = smooth & creamy!

Add more dusting powder to the top.  Let the marshmallows sit out for at least 8 hours or overnight to dry out.

Make your own marshmallows! Corn syrup free and they go perfect with a big mug of hot chocolate 🙂 Click To Tweet

After 8+ hours, remove from pan and cut into cubes.  Coat again with dusting powder to prevent them from sticking to each other.Low_Sugar_Homemade_Marshmallows_Corn_Syrup_Free 9Store marshmallows in an airtight container for up to 3 weeks.Low_Sugar_Homemade_Marshmallows_Corn_Syrup_Free 10Hot_Chocolate_Mix5

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