If you've been around us for any amount of time, you've noticed that Keely (my oldest) is allergic to artificial colors and flavors. They are like poison to her sweet little system, so they are avoided at our house. This can be tricky at parties, gatherings, and say, camp-outs... where they are making s'mores...'cause did you know that regular marshmallows have artificial flavoring and BLUE DYE? BLUE! Don't be blue!
We buy totally natural chocolate, all natural graham crackers and then zing! WHOLE FOODS was out of their natural marshmallows.. what's a mom to do? Make some! This was actually really fun. It did not take long at all.. they do have to "set" over night, but you can sleep through that part.
Homemade Marshmallows
ingredients:
3 T. unflavored gelatin
1 cup chilled water
1.5 cup cane sugar
1 cup agave nectar (what I used -very yummy) or use the following recipe to make corn syrup replacement
1/4 tsp salt
1 tsp real vanilla extract
1/4 cup powdered sugar
1/4 cup corn starch
9x13 pan
butter or nonstick spray
Chill mixing bowl and beaters.
Put gelatin and 1/2 cup chilled water in bowl.
In medium saucepan, combine remaining water, cane sugar, agave nectar, and salt.
Cover and cook for 3 minutes. Uncover and continue cooking until it reaches softball stage. (about 235-240 degrees)
Once temperature is reached remove from heat.
Mixer on low
(WAIT !!!SIDE NOTE: her recipe called for a kitchen aid stand mixer. I don't have one. I have a plain old handheld mixer. works just fine. I'm sure all feeling in my arm will return by tomorrow)
Mixer on low (you weren't standing there with the mixer whirring about, I hope)
Slowly add the hot mixture to the gelatin. When all the syrup is added switch to high. Continue to whip until mixture becomes thick and cools.(About 11 minutes in yesterday's high humidity) Looks like when the Stay Puff Marshmallow guy got melted in Ghostbusters! Add vanilla and whip 1 minute longer.
If you have a stand mixer , you can fix your pans while the stuff is mixing. If not, just take a second to fix them after you whip in the vanilla. Or you can do it before you cook the hot stuff. Whatever.
To fix the pans: either spray with nonstick cooking spray or butter up the sides and bottom. Mix powdered sugar and cornstarch in bowl. Sprinkle half of that in the pan & rub or shake to coat.
Pour mixture into pan. Spray or butter spatula for spreading as it can get sticky. Spread evenly. Sprinkle the rest of the powdered sugar and cornstarch on the top of the marshmallows. Cover with foil and set overnight.
Cut 1 inch squares and store in ziploc bag at room temp.
I actually made these last night and even in the humidity, they worked great! I sent some with Dave & the girls on the campout and we'll see how they toast for s'mores!
Here's an easy corn syrup replacement (in case you can't find or don't want agave nectar):
2 cups cane sugar
3/4 cup water
1/4 tsp cream of tartar
dash salt
Combine ingredientsin heavy saucepan, bring to low boil over medium heat, stirring constantly. Reduce heat, cover and allow to simmer for three minutes, scrape side of pan to incorporate all sugar.
Remove lid and allow to simmer until reaches softball stage.
Cool and store in airtight container at room temp. Makes 2 cups.
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