Marshmallows

Fun and easy to make, marshmallows are the perfect summer treat, as we all know they are an essential ingredient in S’mores! Prepare the pans ahead of time, and remember to have fun (and try not to eat them all in one sitting)!

Grapeseed oil and powdered sugar to lightly coat two 8" pans

2 tablespoons unflavored gelatin of choice, or agar powder*

3/4 cup water, divided

2 cups evaporated cane juice, or cane sugar, or light brown sugar, or granulated sweetener of choice (not stevia)

1/8 teaspoon sea salt

1 teaspoon pure vanilla extract, or pure flavor extract of choice

1/2 cup confectioner’s (powdered) sugar

1. Lightly oil two 8”-square pans; dust with confectioner’s (powdered) sugar; set aside.
2. Stir gelatin into 1/4 cup water; set aside to soften.
3. Place remaining 1/2 cup water and granulated sugar in a small saucepan set over medium heat; cook until small amount dropped in cold water forms a soft ball (240°F); refrain from stirring, as this slows the process considerably.
4. Once the correct temperature is reached, remove syrup from heat; add softened gelatin; stir until cooled.
5. Stir in sea salt and pure vanilla extract, or other flavors such as cherry extract, lemon extract, mint extract, etc.
6. Using an electric mixer, beat syrup until it turns white and thick, about 8 minutes. (This is the fun part!).
7. Pour mixture into prepared pans, about 1"-thick.
8. Set pans in cool place for about an hour – do not refrigerate.
9. Turn marshmallow slabs out onto clean surface that has been heavily dusted with confectioner’s (powdered) sugar.
10. Cut slabs into 1" cubes; roll each marshmallow in confectioner’s (powdered) sugar to coat entirely; shake off excess.

Store marshmallows in airtight container at room temperature up to 1 week.

Servings: 32

Preheat: None Needed

Prep Time: 10 min

Cooking Time: 20 min

Notes

*Agar melts at 185°F (85°C) and solidifies between 90-104°F (32-40°C).

Gelatin is a translucent, colorless, brittle (when dry), nearly tasteless solid substance, produced by partial hydrolysis of collagen extracted from the boiled bones, connective tissues, organs, and some intestines of animals such as domesticated cattle, pigs, and horses.

Alternative sources of gelatin can be natural gel sources, such as agar-agar (a red algae), carrageenan (seaweed), pectin (fruit derived), or konjak (the large stalk of a plant).