I started searching frantically for a homemade marshmallow recipe last year that didn’t take corn-syrup and preferably didn’t use refined white sugar! I tried and failed more than a few recipes and was on the verge of giving up…. THEN my favorite food blogger, Sarah, posted a recipe! Homemade Marshmallows made simple, sweet, and {happy day!} cor-syrup & refined sugar FREE! It was almost as if she was reading my mind. π I have since made her marshmallow recipe over a dozen times and it hasn’t failed me. Only change made is pure maple syrup instead of agave nectar as we don’t keep agave nectar on hand! White fluffy shares of delightfully goodness. On Hot cocoa, in a s’more, or by themselves, you won’t be able to stop eating them! π
Recipe credits: Sarah // CheffingIt
Yields 9×9 inch pan
- 3 pkg. unflavored gelatin
- 1/2 c. water
- 2 c. organic cane sugar
- 2/3 c. organic agave nectar
- 1/4 c. water
- 2 t. ground cardamom
- 1/4 t. salt
- powdered sugar
- Preparation β oil plastic wrap and use it to cover a 9Γ9 square cake pan. (Double the recipe for a 9Γ13 pan.) I found the easiest way to do this is to lay the wrap on a flat surface, rub the oil in your hands, then onto the wrap, making sure to coat every bit that might hold marshmallow. Lastly, place the wrap over the pan. Donβt worry about getting the plastic wrap in the corners. The marshmallow will help with that. Oil one more sheet to place over the top and set aside.
- Combine gelatin and 1/2 c. water in mixer bowl and let sit for a few minutes.
- Mix sugar, agave, 1/4 c. water and cardamom in a sauce pan and bring to a boil. Boil one minute.
- Start the mixer and beat on low as you slowly pour the hot sugar mixture into the bowl of gelatin. Add salt, drape a towel over the mixer to catch any drips and turn to high speed. Beat for 12 minutes.
- Using a heavy spatula, scoop the mixture into the waiting pan, pressing into the corners and spreading evenly. Cover with the oiled sheet of plastic wrap and press smoothly over the top.
- Let sit for at least 2 hours, or overnight if you make them a day ahead.
- Prepare a bowl of powdered sugar. Lift the marshmallow out of the pan onto a flat cutting surface. Dust surface with powdered sugar. Using a large knife, cut into squares, coating in powdered sugar as you go.
- Stack in an air tight container and store for up to 3 days.
shadowlilies
I thought these looked familiar. The maple syrup is a great idea! Looks so yummy!!!
Rachel
Thank you!!
mleake
Tasted these!!! Mmmmmmmmmmm! Fabulous! Makes hot cocoa in winter an even richer experience:)
Rachel
Thanks mom!! π
Jessie
WOW. They look like little white puffs of marshmallowy goodness! π Thanks for the recipe!
Rachel
π Thank you, Jessie!!
somethingsage
Now WHY haven’t I made these yet? WHY?!?!
Hmmm…tomorrow may be THE day.
Maple syrup…YES!!!!!!!!!!!!
Rachel
Because you were waiting for your most talented baker of a sister, Sarah to show up and make them for you! π
Doesn’t get much better than pure maple! π
somethingsage
Exactly. Sarah has SO spoiled me!
Sarah
Ah, for a cup of hot chai and a few of these! π Thanks for linking me, Rachel! I love it when I know people are getting enjoyment from recipes I’ve posted. π It’s the best!
Mel @ a table prepared
as always, your photos look amazing! And i’m loving the minimal refined sugars π