MARSHMALLOWS NO GELATIN RECIPES
HOMEMADE MARSHMALLOWS (NO CORN SYRUP) RECIPE - FOOD.COM
I don't remember where I came across this recipe. I'm collecting corn syrup-free recipes (my daughter can't tolerate it) and this is one of the first marshmallow recipes I found.
Total Time 55 minutes
Prep Time 40 minutes
Cook Time 15 minutes
Yield 12 marshmallow squares, 12 serving(s)
Number Of Ingredients 6
Steps:
- Dust an 8- or 9-inch square pan with powdered sugar. Set aside.
- In a small bowl, soak gelatin in 8 tbsp cold water. Set aside.
- Combine granulated sugar and 1/2 cup of water in a large heavy saucepan.
- Cook and stir over medium heat until dissolved.
- Add gelatin and bring to a boil.
- Remove from heat. Pour into a large mixing bowl and let stand until partially cool.
- Add salt and vanilla extract.
- Beat with an electric mixer until soft and double in volume. About 10-15 minutes.
- Pour into prepared pan to about 1/2 inch thick.
- Set to cool until it will not stick to your finger.
- Cut into 1.5 inch pieces and roll in powdered sugar.
- Variation: toasted coconut can be substituted for powdered sugar.
- Variation: other flavorings can be substituted for vanilla extract.
Nutrition Facts : Calories 134.9, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 51.7, CarbohydrateContent 33.4, FiberContent 0, SugarContent 33.4, ProteinContent 1
PEPPERMINT MARSHMALLOWS RECIPE | ALLRECIPES
These homemade marshmallows with a hint of peppermint are great for adding to a cup of hot chocolate.
Provided by Cari
Categories Desserts Specialty Dessert Recipes Homemade Marshmallow Recipes
Total Time 4 hours 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 80 marshmallows
Number Of Ingredients 8
Steps:
- Line a 9x9 inch baking dish with lightly greased foil or plastic wrap. Grease another piece of foil or plastic wrap to cover the top, and set aside.
- Place 1/2 cup of water in the bowl of an electric mixer, and sprinkle gelatin on top of water to soak.
- While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan, and bring to a boil over medium heat. Boil the mixture hard for 1 minute.
- Pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add vanilla and peppermint extracts, and beat just until blended.
- Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top of the candy. Cover the candy with the reserved greased foil or wrap, and press down lightly to seal the covering to the top of the candy.
- Allow the marshmallow candy to rest for 4 hours or overnight. Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.
Nutrition Facts : Calories 63.1 calories, CarbohydrateContent 15.7 g, ProteinContent 0.5 g, SodiumContent 4.7 mg, SugarContent 12.2 g
More about "marshmallows no gelatin recipes"
GOURMET MARSHMALLOWS RECIPE - COUNTRY LIVING
Use this base recipe to make marshmallows for parties or homemade holiday gifts. Different flavors can be added to make a variety.
From countryliving.com
Total Time 55 minutes
Category dairy-free, baby shower, bridal shower, Christmas, dinner party, feed a crowd, Halloween, New Year's Eve, baking, dessert
Cuisine American
From countryliving.com
Total Time 55 minutes
Category dairy-free, baby shower, bridal shower, Christmas, dinner party, feed a crowd, Halloween, New Year's Eve, baking, dessert
Cuisine American
- In a small bowl, sift together confectioners' sugar and cornstarch; set aside. Brush the bottom and sides of an 8-inch-square baking pan with vegetable oil. Cut an 8- by 12-inch sheet of parchment and fit into pan so that it covers bottom and 2 sides. Brush parchment with oil, and coat parchment and pan with half of the confectioners' sugar mixture. Set aside. Fill a large bowl with 1/2 cup cool water and sprinkle with gelatin; set aside. In a medium pot fitted with a candy thermometer, combine granulated sugar, corn syrup, and 1/2 cup water; bring to a boil over high heat. Reduce heat to medium and cook until mixture reaches 240 degrees F, 7 to 10 minutes. Remove from heat and set aside. Using an electric mixer, beat reserved gelatin mixture on low for about 30 seconds, then pour in reserved sugar–corn syrup mixture in a slow, steady stream down side of bowl. Increase mixer speed to high and beat until very thick, ribbony, and doubled in volume, 12 to 15 minutes. Pour batter into prepared pan. Using dampened fingers, smooth top. Sprinkle remaining confectioners' sugar mixture over top. Let rest, uncovered, in a cool, dry place, about 4 hours or up to overnight. Invert marshmallow onto a dry surface and discard parchment. Using a clean, dry pastry brush, dust excess confectioners' sugar from the top of the marshmallow onto work surface. Dust a knife in confectioners' sugar from the work surface, then cut the marshmallow into twelve 1 3/4-inch squares (you'll have a bit extra). Dip the cut edges in the excess confectioners' sugar mixture on the work surface. To package, divide 1 batch among 4 bags, placing 3 marshmallows in each bag. Repeat with batches of the other variations. Peppermint Marshmallows: Follow directions above, but after completing Step 3, add mint extract and beat for 30 seconds. Chocolate Marshmallows: Before beginning steps above: In a small bowl, mix together 6 tablespoons cocoa and hot water until a smooth paste forms; set aside. In Step 1, sift 1/4 cup cocoa with confectioners' sugar and cornstarch. In Step 3, beat reserved cocoa paste into reserved gelatin mixture before adding sugar mixture. Lavender Marshmallows: Before beginning steps above: In a small saucepan over high heat, bring water and lavender to a boil. Set aside and let steep for 20 minutes. Strain and reserve liquid; discard lavender. In Step 2, substitute reserved lavender water in both instances where water is called for.
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CANDY-CANE MARSHMALLOWS RECIPE | MARTHA STEWART
Give out homemade treats that are great in hot cocoa -- or straight from the bag. Peppermint marshmallows are easy to make; they get their red swirl from a quick marbleizing technique.
From marthastewart.com
Reviews 3.1
Category Christmas Recipes
From marthastewart.com
Reviews 3.1
Category Christmas Recipes
- Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.
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PEPPERMINT MARSHMALLOWS RECIPE | ALLRECIPES
These homemade marshmallows with a hint of peppermint are great for adding to a cup of hot chocolate.
From allrecipes.com
Reviews 4.5
Total Time 4 hours 30 minutes
Category Desserts, Specialty Dessert Recipes, Homemade Marshmallow Recipes
Calories 63.1 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 4 hours 30 minutes
Category Desserts, Specialty Dessert Recipes, Homemade Marshmallow Recipes
Calories 63.1 calories per serving
- Allow the marshmallow candy to rest for 4 hours or overnight. Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.
See details
GOURMET MARSHMALLOWS RECIPE - COUNTRY LIVING
Use this base recipe to make marshmallows for parties or homemade holiday gifts. Different flavors can be added to make a variety.
From countryliving.com
Total Time 55 minutes
Category dairy-free, baby shower, bridal shower, Christmas, dinner party, feed a crowd, Halloween, New Year's Eve, baking, dessert
Cuisine American
From countryliving.com
Total Time 55 minutes
Category dairy-free, baby shower, bridal shower, Christmas, dinner party, feed a crowd, Halloween, New Year's Eve, baking, dessert
Cuisine American
- In a small bowl, sift together confectioners' sugar and cornstarch; set aside. Brush the bottom and sides of an 8-inch-square baking pan with vegetable oil. Cut an 8- by 12-inch sheet of parchment and fit into pan so that it covers bottom and 2 sides. Brush parchment with oil, and coat parchment and pan with half of the confectioners' sugar mixture. Set aside. Fill a large bowl with 1/2 cup cool water and sprinkle with gelatin; set aside. In a medium pot fitted with a candy thermometer, combine granulated sugar, corn syrup, and 1/2 cup water; bring to a boil over high heat. Reduce heat to medium and cook until mixture reaches 240 degrees F, 7 to 10 minutes. Remove from heat and set aside. Using an electric mixer, beat reserved gelatin mixture on low for about 30 seconds, then pour in reserved sugar–corn syrup mixture in a slow, steady stream down side of bowl. Increase mixer speed to high and beat until very thick, ribbony, and doubled in volume, 12 to 15 minutes. Pour batter into prepared pan. Using dampened fingers, smooth top. Sprinkle remaining confectioners' sugar mixture over top. Let rest, uncovered, in a cool, dry place, about 4 hours or up to overnight. Invert marshmallow onto a dry surface and discard parchment. Using a clean, dry pastry brush, dust excess confectioners' sugar from the top of the marshmallow onto work surface. Dust a knife in confectioners' sugar from the work surface, then cut the marshmallow into twelve 1 3/4-inch squares (you'll have a bit extra). Dip the cut edges in the excess confectioners' sugar mixture on the work surface. To package, divide 1 batch among 4 bags, placing 3 marshmallows in each bag. Repeat with batches of the other variations. Peppermint Marshmallows: Follow directions above, but after completing Step 3, add mint extract and beat for 30 seconds. Chocolate Marshmallows: Before beginning steps above: In a small bowl, mix together 6 tablespoons cocoa and hot water until a smooth paste forms; set aside. In Step 1, sift 1/4 cup cocoa with confectioners' sugar and cornstarch. In Step 3, beat reserved cocoa paste into reserved gelatin mixture before adding sugar mixture. Lavender Marshmallows: Before beginning steps above: In a small saucepan over high heat, bring water and lavender to a boil. Set aside and let steep for 20 minutes. Strain and reserve liquid; discard lavender. In Step 2, substitute reserved lavender water in both instances where water is called for.
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MARSHMALLOW - WIKIPEDIA
The result is the well-known spongy structure of marshmallows. This is why the omission of gelatin from a marshmallow recipe will result in marshmallow creme, since there is no gelatin network to trap the water and air bubbles. Sugars. A traditional marshmallow might contain about 60% corn syrup, 30% sugar, and 1% to 2% gelatin.
From en.m.wikipedia.org
From en.m.wikipedia.org
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20 GELATIN RECIPES TO PREPARE AT HOME - FURTHER FOOD
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CANDY-CANE MARSHMALLOWS RECIPE | MARTHA STEWART
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Marshmallows are made from a mixture of sugar (or corn syrup), gelatin, and water. The ingredients are whipped together into a spongy texture. Put simply, marshmallows are sugar and water wrapped around bubbles. Air pockets help marshmallows keep their shape. So just a bit of moisture pumped into those air pockets makes them collapse.
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GELATIN BENEFITS, USES, RECIPES, NUTRITION AND MORE - DR. AXE
2021-04-27 · Considering vegetarians and vegans don’t eat most or all animal products, they have no exposure to it on a normal basis, instead opting for gelatin substitutes like agar agar. A mostly vegetarian diet might be healthy if done carefully, but it raises your risk for being low in all essential amino acids the human body requires since it eliminates “complete proteins” like meat, fish, and ...
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HOMEMADE VANILLA MARSHMALLOWS | MY BAKING ADDICTION
2020-12-19 · HOW TO MAKE MARSHMALLOWS. Making these marshmallows isn’t hard. You just have to know the steps to take. Any time I make candy, whether it’s Pecan Brittle or these soft bites of heaven, I always measure out all of my ingredients and have them ready to go before I get started: 3/4 cup water, divided; 3 (.25 ounce) packages unflavored gelatin
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31 GOOEY, CHEWY, DELICIOUS MARSHMALLOW RECIPES
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