Gluten Free Marshmallows
Make your own gluten-free marshmallows with this easy recipe! Light, fluffy, and perfect for roasting, baking, or snacking, they’re a delicious homemade treat.
Ingredients
- 85 Grams Ice Cold Water
- 20 Grams Gelatin Powder
- 125 Grams Corn Syrup
- 340 Grams Sugar
- 85 Grams Water
- 125 Grams Corn Syrup
- 3 Grams Vanilla Bean
Instructions
- In a small bowl, sprinkle the gelatin over the water and set aside until it gels. About 3-4 minutes.85 Grams Ice Cold Water, 20 Grams Gelatin Powder
- In a stand mixer bowl, add corn syrup and set aside.125 Grams Corn Syrup
- In a medium pot, add in sugar, water and corn syrup. Heat the mixture together until 235F.340 Grams Sugar, 85 Grams Water, 125 Grams Corn Syrup
- As the sugar mixture is almost to temperature, put the gelled gelatin bowl in the microwave and heat for 30 seconds. It should become liquid. Pour it into the stand mixer bowl with the corn syrup.
- With the mixer on low speed, gradually pour the hot sugar mixture down the bowl slowly. This ensures hot sugar is not flung around and at you.
- Turn the stand mixer to medium/high for 5 minutes until it has stiff peaks.
- Add in the vanilla bean and continue beating on high for 1 minute.
- In a 8”x8” pan, cover it in parchment paper with an overhang. With a little bit of a neutral oil, spread it all over the parchment paper.
- Slowly pour the marshmallows into the prepared pan and smooth it as best you can.
- Cover the marshmallows with plastic wrap that has been lightly covered in a neutral oil. Set aside for at least 6 hours, but I typically set mine over night.
- Once you are ready to cut into them, remove the plastic wrap, and place it on a cutting board. Lightly oil a knife, and cut the marshmallows into squares.
- In a large container, sift icing sugar into it. Remove the marshmallow that were cut, and place them into the container with the icing sugar. Roll them around so they are fully covered and no longer sticky.
- Put them into air tight container and enjoy!