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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Homemade Marshmallows: Soft, Fresh, Sweet Pillows

    Homemade Marshmallows: Soft, Fresh, Sweet Pillows

    0
    By Alisa Fleming on May 24, 2006 Dairy Free Desserts, Dairy-Free Recipes

    Homemade Marshmallows are much easier than you might think, and the delicious results are so much better than store-bought. They actually taste “fresh” and have a more pure flavor.

    Homemade Marshmallows Recipe - deliciously sweet, dairy-free and allergy-friendly

    Special Diet Notes: Homemade Marshmallows

    By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, nut-free, and soy-free.

    Homemade Marshmallows
     
    Print
    Prep time
    20 mins
    Cook time
    15 mins
    Total time
    35 mins
     
    Author: Contributor
    Serves: about 18 marshmallows
    Ingredients
    • 1 cup powdered confectioners' sugar for dusting
    • 2 cups white sugar
    • 1 tablespoon light corn syrup
    • ¾ cup + ½ cup cups cold water, divided
    • ¼ cup unflavored gelatin
    • 2 egg whites
    • 1 teaspoon vanilla extract
    Instructions
    1. Dust a 9x9 inch square dish generously with confectioners' sugar.
    2. In a small saucepan over medium-high heat, stir together white sugar, corn syrup and ¾ cup water. Cook until it reaches 250ºF to 265ºF, or until a small amount of syrup dropped into cold water forms a rigid ball.
    3. While the syrup is heating, place the remaining ½ cup water in a small saucepan and sprinkle the gelatin over the surface. Let it rest for a few minutes. Place the saucepan over low heat, and whisk until the gelatin has dissolved completely. Keep the gelatin mixture in a warm place until the syrup has come to temperature.
    4. Remove the syrup from the heat and whisk in the gelatin mixture.
    5. In a separate large bowl, whip the egg whites with a hand mixer until soft peaks form. Continue to beat while your pour the syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in the vanilla.
    6. Spread the mixture evenly into your prepared pan. Let rest for 8 hours or overnight before cutting.
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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