Easy, Homemade, Healthier Marshmallow Recipe

I've been doing some research (see http://www.foodrenegade.com/agave-nectar-good-or-bad/) on using agave syrup and I'm finding that USDA certified corn syrup would be better than using agave syrup. With that new information, I thought I'd repost this recipe using organic corn syrup instead. While, I'm not a big corn syrup fan, I still think that if you made these with organic corn syrup it would be way healthier than anything you could buy in the store.

Someone left a comment and said she uses grade B maple syrup and said the flavor is subtle and they roast well over a campfire. I'm definitely going to have to try that! That would be way healthier than organic corn syrup.

I'm calling these homemade marshmallows, "Joemallows" in honor of my friend's husband who was teasing me  on Facebook when I made homemade hot chocolate. He asked me if I could make homemade marshmallows, and I rose to the challenge. So glad I did because now I'm my kids' best friend. Haven't bought marshmallows or hot chocolate (with the exception of a special treat when we go camping) for years. Now my kids will no longer be deprived in this department because mama found a way to make healthy marshmallows! Here is the finished product below. No, they aren't round, but trust me they taste just as good, if not better than the store bought marshmallows. You aren't going to believe how easy these are to make!!!!

Healthier, Homemade Marshmallows:

1 cup organic corn syrup (I use to use agave syrup but it turns out it isn't very good for you see this article http://www.foodrenegade.com/agave-nectar-good-or-bad/ )

2 envelopes unflavored gelatin or (1 Tbl if you have a box of gelatin)

1/2 to 1 tsp vanilla (I used about 3/4 of a tsp for our tastes)

1/4 tsp sea salt (Celtic Sea Salt is best)

6 Tbl cold water 

1. In a medium sauce pan, combine cold water and gelatin, mix until dissolved. Add organic corn syrup, salt and vanilla. Mix well, then heat to almost a boil. It won't take long.

2. Pour into mixer, mix on high for 10 minutes. Should be very stiff. I have a lightly floured pan ready to go while this is mixing. I use whole wheat pastry flour. If you want to make your own marshmallow cream, instead of buying it in a jar, just don't beat as long and pour into a jar instead of pan when done.

3. Pour into a floured pan. A 9 x 9 inch pan would probably work the best. Mine wasn't available, so I just use a pie plate which worked well, too.

4. Cut into squares using a wet knife. Let cool completely. If you really want a stiff marshmallow, put in fridge. No need to cover.

5. Add to homemade hot cocoa and you've got yourself a guilt-free comfort food! I left my pan of "Joemallows" sitting out for several days at room temp and they never dried out or hard. They freeze well, too. So make an big batch and freeze it in the pan. Amazing stuff!

This is a really easy, fun thing to make with kids. They will love you!

Enjoy, 

Jackie