|I thought the mossy pile of wood just fit the jars of these rustic marshmallows . . . .|
This recipe, too, was in my "to try" pile for too long, when I made it today. You may think marshmallows are complicated and hard to make, but no. Once you make them once, you realize it's not hard and you get the hang of it.
Here is what is good about these marshmallows:
- They are free of corn syrup, cream of tartar (because we are out, and I thought "how could marshmallows crystallize?"), eggs (no beating egg whites!), gums, dairy, nuts, and of course, gluten.
- Easy to make.
- Taste great! Light and fluffy.
Pumpkin Marshmallows (Gluten, Dairy, Corn, Egg-free)
Adapted from AllRecipes.com
1/2 cup water, cold
3 (.25 ounce) unflavored gelatin
2 1/2 cups white sugar
1/2 cup water
1/2 cup pumpkin puree
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
orange food coloring (optional)
1/4 cup cocoa powder*
1/4 cup arrowroot powder
1/4 cup corn-free powdered sugar*
*The cocoa is optional if you use the powdered sugar. I did half of mine in the cocoa, sugar and starch mixture, and half in the starch/sugar mixture. They both turned out great, it just depends on what you like - some people like the little extra flavor touch the cocoa gives, while others don't like the darkness of the cocoa.
Linked to Gluten-Free Wednesdays (by The Gluten-Free Homemaker) and Tasty Tuesdays (by Beauty and Bedlam)