Homemade Marshmallow Recipe

homemade marshmallows

Who doesn’t love a good homemade marshmallow?

I started making my own marshmallows about 3 years ago and was amazed at how easy and fun it was. The combinations for marshmallows are endless and I can’t wait to make marshmallows with my 2 daughters. I just know that they would love preparing and creating new ideas.

Anytime I can create a healthier and more nature-intended recipe from something that is insanely mass produced by large companies I jump on the chance to show myself that it can be done and to show YOU it is possible.

Take the infamous marshmallow, I pulled the list of ingredients from the most popular brand of marshmallow, they are listed below.

JET-PUFFED MARSHMALLOW

Ingredients: CORN SYRUP, SUGAR, DEXTROSE, MODIFIED FOOD STARCH, WATER, GELATIN, TETRA SODIUM PYROPHOSPHATE (WHIPPING AID), ARTIFICIAL FLAVOR, ARTIFICIAL COLOR (BLUE 1).

9 ingredients with the most natural being water, gelatin, and sugar

Corn starch comes from genetically altered corn, the food starch is from the same corn, the gelatin most likely comes from a conventionally fed animal, and the last 3 ingredients are obviously toxic and un-natural.

I made the exact same marshmallows , which I think taste WAY better than the packaged crap from the stores, but I may be slightly biased.

5 rawsome ingredients that produce the same, more healthy result!

Here is the recipe for homemade marshmallows:

Ingredients:

Directions:

1.) Mix ½ cup water and gelatin in large mixing bowl. Let sit for 10 minutes allowing to bloom.

2.) In medium sauce pan on medium-high heat add ½ cup water, sugar, potato starch. Bring to a boil, let boil for 3 minutes. Turn off heat.

3.) After 10 minutes add vanilla extract to gelatin/water mixture. With hand mixer, begin mixing as you pour the sugar/water mixture over the gelatin/water mixture.

4.) Mix on low for 2 minutes after all water is poured in mixing bowl. Mix on HIGH for 5-8 minutes until the liquid turns to a marshy gooey wonder! (This may take longer or less time, it depends on your mixing speed. The key is to look for the mixture to begin climbing up your mixer, once it starts running up, it’s done.)

5.) Grease a medium pyrex dish with coconut oil and pour/scoop out batter into dish. These marshmallows are usually ready to eat immediately, if you want them slightly harder and/or to cut them into smaller pieces refrigerate for a couple of hours.

There you have it! Cut into squares or puffy like ovals. My favorite way to eat them is in coffee, mmm melted marshie in my French pressed organic coffee!

In fact, I am drinking that as I type this up!

Let me know if you’d like me to “healthify” another recipe in the comments below!

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