|Homemade mini marshmallows ready to dress up rocky road bars ;) (come back in a day or so!!).|
|Plain marshmallows with cranberry marshmallows in the background.|
Why don't you guess what 3 ingredients? I told a friend the other day.
Since marshmallows are white and fluffy, someone said egg whites. Some recipes do call for egg whites, but they are not needed.
Milk? No. Keep guessing.
Sugar? Of course (I know you can make marshmallows without sugar, but that's something else).
And gelatin. That one was hard for them to guess. It makes sense, though . . . marshmallows are like fluffy, white jell-o, kind of. That can be toasted over a campfire . . . for a sticky, goo-ey, sweet mess.
Now that's the marshmallow I'm talking about here. But they're better than the store-bought variety (taste-wise). One of my taste-testers (one of my sisters) said that they taste more "real" than store-bought - not fake, but good, homemade candy. Made with real sugar. Not that liquid that some now call "corn sugar".
Basic, Simple Marshmallows (Gluten, Dairy, Corn, Egg, Gum-free)
Adapted from Pumpkin Marshmallows
3 (.25 ounce) unflavored gelatin
2 1/2 cups sugar
1 cup cold water, divided
1/4 cup arrowroot powder
1/4 cup corn-free powdered sugar
2. Meanwhile, combine the sugar and water in a saucepan. Stirring constantly, bring to a boil over medium-high heat. Continue to cook, without stirring, until mixture reaches 250 degrees F on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball.