To be honest, since I’ve learned to cook from scratch at home almost 5 years ago now… I have a TON of recipes. I never thought about bringing them to my online space besides tidbits I’d share here and there over on Instagram.
And now, I figure – why not? So here’s my first (adapted – because basically all my recipes are adapted) recipe for healthier homemade marshmallows!
I had been sooo excited about homemade marshmallows with all the rage going on over on Instagram. But I was so hesitant – marshmallows have always been delicious enough to eat on their own for me. I hadn’t had them in a few years, but I was nervous that the gelatin would make them too gummy and nothing like traditional marshmallows from the grocery store.
And while there are plenty of recipes you can find online – I find that there are minor (but key) differences in them and mine. I truly do think I’ve found the best of both worlds for this treat! It has a good consistency, not too sugary or sweet, and it has all the benefits of grass-fed gelatin and real maple syrup.
Healthier Homemade Marshmallows
2 1/2 tablespoons unflavored grass-fed powdered gelatin
1 cup granulated sugar
1/2 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup powdered sugar or arrowroot powder (optional for coating)
- In the bowl of a stand mixer or large bowl, pour in 1/2 cup of the water and sprinkle the gelatin evenly over top. Let sit for 5 minutes to bloom.
Whisk together the remaining 1/2 cup water, the granulated sugar, maple syrup, and salt in a small pot. Place over medium-high heat, cover, and bring to a simmer. Cook without stirring, until the mixture reaches 240°F on a digital instant-read thermometer. If sugar crystals form on the sides, make sure to dissolve them back into the mixture. When the mixture reaches the final temperature, remove from the heat.
- If using a stand mixer, install the whisk attachment and turn the mixer to LOW speed. While running, slowly pour the syrup down the side of the bowl into the gelatin mixture. Take caution as the syrup will still be hot!Once you have added all of the syrup, slowly gradually increase the speed to high. Add the vanilla extract once the mixture is well incorporated.Continue to whip on high until the mixture becomes very thick (similar in consistency to marshmallow whip), usually about 10-15 minutes.
Pour the mixture into the 9x13 baking pan. Now that the mixture has cooled a bit, it will begin to set quickly... Smooth off the top with a spatula and dust with powdered sugar or arrowroot powder over top if desired.
Let rest, lightly covered, for a minimum of three hours or overnight. No need to refrigerate for it to set.
Once the marshmallows have set, run a sharp knife along the edges and slice into cubes.
Consumer or store in an airtight container.
Supplies & Additional Notes
- Supplies you'll need are a 9x13 baking pan, an instant read thermometer, a stove pot, electric mixer, hand whisk, and a silicone spatula.
- This recipe has been adapted from the original recipe "Homemade Marshmallows 2.0" by AltonBrown.com
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