Remember these coffee marshmallows? As delicious as those are, sometimes you just want regular marshmallows. And that’s where these homemade marshmallows come in.
Regular marshmallows makes me giggle a little. I ask Kevin what kind of pancakes he wants… Regular pancakes. I ask him what kind of blueberry muffins he wants… Regular blueberry muffins (not healthified). But when it comes to marshmallows, Kevin favors peanut butter marshmallows. Don’t worry, they’re coming soon.
Still, sweet potato casserole is a thing of tradition and we’re not messing around with flavored marshmallows.
That little bit about being corn-free. My sister-in-law can’t handle corn, so we whipped up this recipe using agave nectar instead of corn syrup. I must say these are the best marshmallows I’ve made. They are light, pillowy, and most importantly, roastable.
If you are cooking for someone who can’t do corn, you’ve probably found that corn pops up in places you might not have ever expected. Powdered sugar, another component of these marshmallows, is one sneaky culprit.
You can make your own powdered sugar using a food processor, which is easy enough. Otherwise, look for an organic brand. Those tend not to have cornstarch added.
Corn or no corn, these are still whipped mounds of sugar. Enjoy them wisely.
If you’re looking for a marshmallow that is corn-free and vegan, check out Dandies marshmallows. I haven’t tried them myself but I have heard good things. One of these days I will have to try my hand at making vegan marshmallows again.
As far as sweet potato casserole goes, I know there is quite the division of parties. Tell me, do you love it, or do you love to hate it?
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Marshmallows
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- 1/2 Cup Cold Water
- 3/4 Ounce Gelatin About 8 teaspoons
- 1/2 Cup Water
- 2 Cups Sugar
- 1/2 Cup Agave Nectar Or corn syrup
- 1/4 Teaspoon Salt
- 2 Teaspoons Vanilla Extract
- Powdered Sugar for dusting
Ingredients
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- In the bowl of a stand mixer, combine gelatin and 1/2 cup cold water. Set aside.
- In a medium saucepan, combine 1/2 cup water, sugar, agave nectar or corn syrup, and salt.
- Heat saucepan over medium high heat, stirring occasionally. Cook until mixture reaches 240 degrees F (about 7-10 minutes). Bubbles will be large and pop more slowly at this point
- With mixer fitted with whisk attachment, gradually drizzle in sugar syrup, mixing on low speed until all syrup has been poured in.
- Add vanilla extract to mixer and mix on speed 4 for 10-12 minutes or until mixture thickens and becomes glossy.
- While mixer is running, prepare pan. Grease a 9x13" pan and dust with powdered sugar.
- Scrape marshmallow mixture into prepared pan and allow to rest at least two hours before cutting.
- To cut marshmallows, turn onto cutting board dusted with powdered sugar. Grease a pizza cutter (or cookie cutter) and cut marshmallows into desired shapes. Roll each marshmallow in powdered sugar to coat.
- Store finished marshmallows in airtight container for up to two weeks.