Tuesday, January 14, 2014

Make Your Own Marshmallows


If marshmallows were a grade, they would be a big fat fluffy F! They are the opposite of nutrition. They are practically tasteless unless you toast them. They contain "controversial" ingredients. 
 
Ingredients in marshmallows: 
       
Why do we eat these?     
 
Well in college the answer was: Because they are fat free!  I can't tell you how much junk I used to eat because of that fact alone. How far I have come! And I made a marshmallow that has flavor and depth, and natural color...but it is still fat free...in case that matters.
 
 
The reason today is...we need marshmallows to make browned butter salted Rice Krispie treats (recipe to come)...and nutter fluffer sandwiches. I miss those. I really do. This particular recipe did not yield a spreadable product, so back to the drawing board on the sandwich! It works perfectly for Krispie treats, however. Also, hot chocolate needs marshmallows. Especially ones that melt into a creamy, dreamy coconutty bliss.
 
 

Coconut Sugar Marshmallows
1/2 cup coconut sugar "karo" syrup
1 cup cool water (divided)
1 pinch of salt
1-2 T Great Lakes Unflavored Gelatin
1 tsp vanilla

Add 1/2 cup water, salt, and the "karo" to a pot. Bring it to a boil and reduce to medium heat. Let it boil until it comes to 235-240 F or soft ball stage.

While it is boiling away, add 1/2 cup water to a stand mixer. Sprinkle gelatin on top and let is sit. Just before you add the hot liquid, give it a whip for a minute or two. With the whipping blades removed, slowly pour the hot liquid into the cold. Add the whippers back and let it go. It is dark and syrupy looking for the first 5-10 min, but then it will start to thicken like cream and get lighter in color. When this happens, add the vanilla. It took my stand mixer 20 min to get all light and whipped. Pour it into a greased pan and let sit overnight until set up. (Easiest if you line the pan with foil or parchment paper. Turn out on cutting surface and cut into pieces. Full of flavor, these are not your ordinary marshmallows!

Alternately, you can use the crème immediately in home made Salted Browned Butter Rice Krispie Treats.

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Disclosure of Material Connection: Some of the links in this post are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

10 comments:

  1. Thanks for sharing your wonderful recipe on Four Seasons Blog Hop~ I have never made home-made marshmallows but I have always wanted to try:) Lynn @ Turnips 2 Tangerines

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    1. I hope it works out for you. Thanks so much for stopping by.

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  2. oh yummy would love to try these on a cold winter day
    come see us at http://shopannies.blogspot.com

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  3. Sounds yummy. Found you on Turn It Up Tuesday. Gonna check out those Krispie treats as well.
    http://pastriespumpsandpi.blogspot.com/

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    1. Thanks so much for stopping by and taking time to comment.

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  4. I've pinned this to try! So glad you shared your post on the HomeAcre Hop! Hope to see you again tomorrow! - Nancy The Home Acre Hop

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  5. They sound good! Who realized they put coloring in store-bought marshmallows??

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  6. Thanks for sharing at Motivation Monday. Your post is being featured today on Motivation Monday. http://www.alifeinbalance.net/motivation-monday-linky-party-76/

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