Recipe Review: Marshmallows – Corn Free

by holli on July 21, 2011

Home Made Marshmallows

Most Americans can’t imagine camping without making S’mores. Well, last year, I decided we as a family would try our best to not consume Corn Syrup. Every package of Marshmallows I’ve seen has it as a staple ingredient. So, that meant we didn’t make S’mores when we went camping…Guess who wasn’t the most popular Mama?  So, you can imagine how excited I was to find a recipe that didn’t use any corn? I didn’t jump up and down, but was giddy to give the recipe a try. The blog, A Messy Kitchen, posted a recipe for Lemon Honey Cardamon Marshmallows. The author’s daughter is allergic to corn of any type, even corn starch. But, she’s an amazing baker and goes above and beyond to make substitute treats for her. I asked about this recipe, because I just wanted to make plain old Vanilla Marshmallows. Since it was my first try, she suggested I start out with Cookie Baker Lynn’s recipe for Classic Vanilla Marshmallows.

I must say Marshmallows are really a lot of sugar, like over 5 cups! So, I was amazed by the process of heating and mixing and beating to make them.

Lessons and Notes:

Doesn't my borrowed Kitchen Aid look pretty?

– Use a stand mixer. You’ll need to beat the hot syrup with sugar in a bowl on high speed for 10-12 minutes. I don’t recommend using a hand mixer simply because there might be some splatter, and you won’t want to get burned. Plus, the fact that beating for that long will give you an aching shoulder. I borrowed one, and a candy thermometer – Key tools!

– From start to finish, making these took over 2 hours, plus setting up overnight (the recipe says all you need is 4 hour to set).  But, I made my own sugar syrup, and took my time checking each step. Just so you know, hot sugar syrup burns like wow! I was trying to ladle it from the pot into a jar for later, and accidentally got some on my thumb. It wasn’t a blister level burn, but did make me worry that I’d mess this first try up. So, be very careful when you’re making the syrup and when you add it to your mixer to make the Marshmallows.

– The only change I made to Lynn’s recipe was with the finishing powder – calls for Powdered Sugar and Corn Starch. I used Arrowroot Powder instead of the Corn Starch, and think you could also use Tapioca Starch. And, some Powdered Sugar already has Corn Starch added. I found some at our local Co-Op made by Wholesome Sweeteners that doesn’t add anything. Whole Foods also carries some that has Tapioca Starch instead.

Sticky like glue, the Marshmallows set in 4-24 hours.

– Yield: I got 36 out of this, but cut some really small to fit into a cup of coffee, and others large enough to roast over a camp fire. The recipe says you can use a cookie cutter for fancy shapes, but I think the sticky factor would keep me from trying it out. I am happy use a knife and make squares or diamonds.

My official taste testers approved of the results and can hardly wait for camping to enjoy the rest. I’m so happy with how these turned out, that next time I want to try the Lemon-Honey-Cardamon recipe! Or, I might modify a bit and use her latest, shortened Vanilla Marshmallow Recipe, which uses a store bought Sugar Syrup, cutting the time down to about 30 minutes plus setting up (4-24hrs).

p.s. My friend Fran says you can also just roll the Marshmallows in sprinkles and avoid the Powdered Sugar coating step all together. I’m sure they’re not healthier, but I bet very pretty! A great party idea too.

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