natural marshmallow recipe.

We've hardly seen any snow around our area, which is pretty odd for Ohio this time of the year. But we don't need snow or winter days to make hot chocolate in our house. Since we avoid high fructose corn syrup marshmallows never make their way home. So, this year I decided to dig up a recipe and make our own. This recipe is simple, tasty and allows for variations. Personally, I like to add some toasted coconut but that didn't go over too well with the kiddos. You may want to cut it in half because this makes a lot of marshmallows. We tend to give ours away and share with friends.





3 T. of unflavored Gelatin (or sub Agar Agar Powder). You can find non animal derived jel at Natural Markets. These may be runnier when set, so use more or add additional thickner, such as tapioca starch/flour.

1 c. chilled filtered water

1.5 c. organic cane sugar

1 c. agave nectar

1/4 tsp. kosher salt

1 tsp. real vanilla extract

1/4 c. powder sugar (or process cane sugar until fine and powdery, add a bit of starch to achieve same consistency)

1/4 c. corn starch/tapioca flour/potato starch/arrowroot powder (I use arrowroot powder)


Chill your metal mixing bowl and whisk attachment(s).

Place chilled bowl on base of stand mixer and attach whisk.

Start by putting gelatin (or replacement) into bowl.

Add 1/2 c. chilled water

In medium saucepan combine remaining water, cane sugar, corn syrup and salt. Cover and cook for about 3 minutes. Uncover and continue to cook until mixture reaches about 235-240 degrees F (soft ball stage). Once temperature is reached remove from heat.
Now, turn your stand mixer on low. Slowly add hot mixture to gelatin. When all syrup is added, put mixer on high. Continue to whip until mixture becomes thick and temp cools. Add the vanilla and whip for about a minute longer.
This mixture will whip for 10-15 minutes. So, prepare your pans while it is mixing.

Spray a 13 x 9 inch rectangular pan with non-stick cooking spray. Combine powder sugar and corn (tapioca or potatoe if corn is out) starch in a small bowl. Sprinkle mixture in pan, cover pan and shake to fully coat.

Now you can add the mixture to the pan. It is difficult to spread. Use a rubber spatula coated with non stick spray. Once spread out in the pan, sprinkle the top with more of the sugar/cornstarch mixture, cover w/ foil and allow to set up over night. Cut into 1 inch pieces and store in zip top bag at room temp.

**I didn't use all of my sugar/arrowroot mixture and definitely let it set overnight**
mine are a bit wiggly but taste fantastic in hot chocolate and melt into gooey goodness!
recipe adapted from here.






enjoy!