This Fourth of July, I decided to challenge myself in the kitchen and make homemade smores! Obviously, one of the most important components of a smores is the marshmallows and I thought it would be so fun to create an allergy free marshmallow recipe to share with all of my lovely friends, here, on the internet.
This year, I needed to make sure these marshmallows were safe for not only myself but for my corn and soy allergic cousin as well. So here we are...I present to you, a TOP 8 + CORN FREE marshmallow recipe!
This is a perfect base recipe for marshmallows that can be made for any holiday and cut into any shape. As for taste and texture, they are pretty much identical to a store-bought marshmallows. They are springy, sticky, sweet, and have the same melting qualities! I have to say, I was very impressed with this recipe and would 10 out of 10 recommend.
The best part, though, is that these marshmallows are not highly processed and have no crazy chemicals/preservatives/additives, and none of the icky high fructose corn syrup.
Yield: about 50 marshmallows depending on the size.
3 Tablespoons unflavored gelatin
6 Tablespoons cold water
1 cup raw local honey
1/8 teaspoon salt
vanilla bean paste - beans from 1 vanilla bean pod, 1 tablespoon honey, 1-2 drops of pure vanilla extract
granulated sugar (about 1/2 cup food processed into a fine powder) for rolling
Grease an 8x11 inch pan with nonstick spray or canola oil and set aside.
Make the vanilla bean paste by scraping the beans from 1 vanilla bean pod into a small bowl. Then add in 1 Tbsp honey and the vanilla extract drops. Crush the mixture with the back of a spoon until the beans are mashed with it's other ingredients. Set aside.
Add the gelatin and water to a stand mixer.
Pour 1 cup of honey into a small pot and boil on the stove until it reached 230 degrees F. (Use a candy thermometer to test the temperature).
Turn on the stand mixer to a low speed using a spatula to incorporate the gelatin and water together. Slowly and carefully pour the hot honey into the stand mixer. Let beat on a high speed for about 8 minutes until the liquid becomes fluffy, white, and voluminous.
Add in the vanilla bean paste and salt. Let beat for 1 more minute.
Working quickly as the marshmallow fluff will set quickly, pour the fluff into the prepared pan. Spread evenly with a well greased spatula. *Warning - the fluff is very sticky!*
Let set for minimum 5 hours but ideally overnight. When ready, dust your countertop with food processed granulated sugar (this makes a corn free confectioner's sugar) and gently flip the marshmallows onto the surface. Slice the marshmallows into cubes and toss around in the powdered sugar when done.