Wednesday, December 17, 2008

Magically Delicious Allergen-Free Marshmallows

This recipe is a winner! I hope you enjoy it as much as my family has.

Please note that this recipe is one of my few recipes that is not completely vegan due to the gelatin. I have not tried the alternative gelatins in the this recipe. If you try it with an alternate gelatin will you please let us know how it turned out by leaving a comment?

Magically Delicious Allergen-Free Marshmallows
3 Tablespoons or 3 packets of plain gelatin
½ Cup Cold Water
2 Cups of Organic Cane Sugar
2/3 Cup of Brown Rice Syrup (Lundberg brand is gluten-free)
¼ Cup of Water
¼ teaspoon of sea salt
1 Tablespoon of Gluten-Free Vanilla
Corn-Free Powdered Sugar and Tapioca Flour (or cornstarch if you can do corn) Mixture for dusting.

Grease a 9x13 pan and give it a light dusting with a mixture of powdered sugar and tapioca starch.

Put the cold water into a mixer bowl, then sprinkle the 3 T. of plain gelatin over the water. Allow the gelatin to soften about 10 minutes.

Place sugar, brown rice syrup and water in a heavy sauce pan. Bring the mixture to boil. Turn down to a slow bubble, stir constantly. Continue to bubble and stir mixture until the temperature passes the 250 degree mark.

Run the mixer at a low speed while drizzling in the hot syrup – be careful not to burn yourself! Once the syrup is mixed in add the salt, slowly increase the speed of the mixer to the highest speed – be especially careful to monitor the speed so that you don’t splatter 250 degree syrup on yourself. I used a Kitchen-Aid Mixer and used the splatter guard when doing this recipe.

The mixture will begin to fluff up, scrape the sides to make sure that the gelatin is not sticking to the bottom, add the vanilla and continue to run the mixture at the highest speed for about 8 minutes.

Pour the marshmallow mixture into the prepared pan, smooth with a silicone spatula. Let them cool overnight. Once they are completely cool, turn them out onto a cutting board dusted with a powder sugar and tapioca starch mixture. You can cut them with cookie cutters or cut them into squares with a pizza cutter. If it gets a little sticky spray the utensil you are using to cut with give it a quick spray of spray oil.

After cutting them place a few at a time into a container with a lid containing the powder sugar tapioca starch mixture. Shake the marshmallows to coat them with the powder so that they won’t be sticky to handle. Shake off the excess powder. Store in an airtight container.
Yields about 40 square marshmallows.


TIP: We really enjoyed cutting them into star shapes with cookie cutters. The parts that were the trimmings after cutting them with the cookie cutters we cut into bits and pieces that are the perfect size for hot chocolate rice milk!
Enjoy!
Please review the recipe below. I would love to hear how it worked for your family.
Beth

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