Homemade Healthier Marshmallows – Gluten-free and Dairy-free
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 32 marshmallows
- ¼ cup (28 grams) powdered sugar1
- ¼ cup (30 grams) cornstarch (non-GF) or potato starch or arrowroot starch
- 1 tablespoon cinnamon
- 1 cup (236ml) water, divided
- 2½ tablespoons gelatin
- 1 cup (320 grams) honey
- 1½ teaspoons vanilla extract
- 1½ teaspoons cinnamon
- ¼ teaspoon salt
- Line an 8"x8" pan with parchment paper.
- Combine the coating ingredients and using a sifter, sift a layer of this mixture over the parchment paper.
- In the bowl of your stand mixer, add ½ cup water to the gelatin and stir. Attach the whip attachment to the mixer and secure the bowl in place if it isn't already.
- Get out a medium saucepan (if your saucepan is too big, the mixture is more likely to burn!) Pour the remaining ½ cup water in this saucepan with the honey and salt and bring this to a boil over medium heat.
- With a candy thermometer in the saucepan, boil this mixture until the thermometer reads 245 degrees F (118 degrees C). Do not go past 245 degrees F! This took me a good 15 minutes, but could take more or less time depending on the size of your saucepan and burner. If the mixture starts to foam, use a spoon to break up the foam but try to leave the syrup alone. Once the mixture reaches 245 degrees F, remove the pan immediately off of the heat.
- Pour this mixture into the bowl of your stand mixer, in a slow stream. Be sure not to pour too fast as this will cause problems later on! The syrup and gelatin should be thoroughly combined before moving on with the recipe.
- Start beating this mixture on high and continue until it's thick, kind of like marshmallow creme, and the mixture is completely cool. This took me about 12 minutes but could take as few as 7 minutes. Once it's thick, stir in the vanilla and cinnamon and beat 30 seconds more.
- Spread the creme over the parchment paper as evenly as you can. Sift on another coating of the cinnamon sugar and cornstarch mixture.
- Let this sit for 4 hours and then cut and roll each marshmallow into more of the coating.
- Store, covered, for up to a week.
Recipe adapted from Rustic Homemade Marshmallows With Honey – The Urban Poser