MMMMMM Marshmallows

Marshmallows aren't neccesarily healthy but there is a way to try to make them healthier.

I have spent quite some time looking for some Marshmallow recipes that do not include corn syrup, or require a crap load of ingredients..and I finally found one via The Urban Poser. 

(Such an AWESOME blog- check it out here) 

You will need: 

Baking thermometer

Medium sized pot

Mixing bowl 

Hand mixer/stand mixer

9 X 12 caserole dish

Butter- to grease pan

Parchment paper

1 cup of water 

2 1/2 tbsp powdered gelatin. (I used knox)

1 cup honey

1 teaspoon vanilla extract

1/4 teaspoon salt

Icing sugar to coat 

Grease the pan with butter and line with parchment paper in both directions. (Yes you are putting the parchment paper over top of the butter) Grease the parchment paper again with butter and sprinkle with a layer of icing sugar

Put 2 1/2 tbsp powdered gelatine into a bowl with 1/2 cup of water.  Let it "bloom" for 10 minutes.  (Basically it will gel) 

Put the other 1/2 cup of water in the pot with the 1 cup of honey and the salt. Keep burner between medium and high.  (This is where you use your candy thermometer)  Boil the mixture until it reaches a temp of 240 degrees. You will need to stay close as the mixture will foam so you will need to stir and play with heat. It may take a little bit but eventually the mixture will reach 240 degrees.

Pour the honey mix and gelatin into the the mixing bowl. Put the mixer on medium and take turns pouring the honey mixture and gelatin **Remember the honey mix is very hot so try not to pour into the beaters as it could splatter and burn**

Turn the mixer to high and continue beating until the mixture triples in volume, becomes light in color and the cream is just cool to the touch. (It will basically look like the marshmallow creme that you can buy in stores) 

Add vanilla and beat until it is fully mixed in. 

**You will know that the mixture is ready when it holds it's shape before falling**

Pour the mixture into the line pan and smooth the top once it is all poured in with a spatula or something that will give it a smooth surface.  Sprinkle the top with icing sugar

Let the marshmallows set in the refrigerator for at least 4 hours (I would let them set for at least 6 hours) 

One the marshmallows are set flip out onto a cutting board and pull the parchment paper off the top. 

Cut the Marshmallows into pieces and coat them more with icing sugar

Store in an airtight container and enjoy this tasty treat! (They will keep for up to 4 days)  

These marshmallows are yummy, the kids loved them, and the texture is very close to the regular marshmallow texture. While these are yummy- because this recipe doesn't contain corn syrup and sugar this is not a good recipe to make if you are looking for marshmallows to roast. The sugar and corn syrup are the ingredients that crystallize and hold the shape - honey melts. 

The snack like the one on the skewer with the raspberries and blue berries was amazing. (Seriously raspberries and marshmallows are DELICIOUS together) 

Want to receive emails from Just another Edmonton mommy? Sign up below

Enter your email address:


Delivered by FeedBurner