The girls and I decided to pitch homeschool out the window today after a busy morning of running errands. Well, we’re watching the old classic movie, Annie, instead. Maybe we can consider it a lesson in social studies and history??! I’ll let you decide. It’s been so long since I’ve seen this movie – it sure is fun to watch it again with my girls!
Speaking of homeschool, the girls and I have a few book recommendations for you:
My recommendation: In The Ladies Room by Carolyn Brown
Abbi’s (age 6) recommendation: A Is For Musk Ox by Erin Cabatingan – This book is SO silly! I can’t tell you how many times we’ve read it, and while it’s recommended for children ages 5-8, I think children ages 0-99 is more appropriate! 😉
Kylie’s (age 9) recommendation: The Witch of Blackbird Pond by Elizabeth George Speare
What have you been reading lately? Anything you’d recommend?
Since posting my recipe for Gluten-Free Chocolate Cupcakes with Toasted Marshmallow Frosting, it occurred to me that my children have never had hot cocoa topped with marshmallows.
True story.
And since the weather continues to get colder (it was snowing earlier this morning) I decided it was time. These Fluffy Corn-Free Marshmallows with Coconut Sugar are such a treat. They taste like store bought marshmallows with a hint of maple. They are absolutely delicious and airy, with the perfect chewy texture.
And in cocoa? These marshmallows will turn any cup of hot cocoa into a dreamy, creamy, sweet cup of chocolate decadence.
Try them with my Dairy Free Peppermint Hot Cocoa. 😉
All my love,
Megan (with a long E)
- 3 tablespoons unflavored beef gelatin powder
- 1 cup cold water, divided
- 1 cup organic coconut sugar (or organic cane sugar)
- 1 cup organic cane sugar
- 1/2 cup pure maple syrup
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/3-1/2 cup arrowroot starch
- In the bowl of an electric mixer, add 1/2 cup cold water and sprinkle in the unflavored beef gelatin powder. Set aside so the gelatin can soften for at least 10 minutes. Have the mixer’s whisk attachment out and ready to go.
- Line a 9” x 13” baking pan with parchment paper and lightly grease. Generously dust all sides and the bottom of the pan with 1/4 cup arrowroot starch.
- In a saucepan over medium heat, combine the remaining 1/2 cup cold water, organic coconut sugar, organic cane sugar, pure maple syrup, and sea salt. Bring to a boil and then reduce heat to medium-low, or as needed so the syrup remains at a constant simmer. Use a candy thermometer and bring the mixture up to a temperature of 245 degrees (F). This should take 6-8 minutes.
- Remove from heat, and carefully pour the syrup mixture down the sides of the mixer bowl while mixing on low (it’s hot, so please be careful!).
- Gradually increase speed to high and whisk for 12-15 minutes, or until the marshmallow mixture is glossy, light and fluffy, and nearly triple in volume.
- Immediately place the marshmallow mixture in the baking pan and use a greased spatula to spread it out evenly.
- Dust the top of the marshmallows with 1-2 tablespoons of arrowroot starch and let the mixture set for 4-8 hours, or overnight.
- Turn the marshmallows out onto a large cutting board, and use a pizza cutter to cut the marshmallows into 1-2 inch pieces. Roll the sticky edges of the marshmallows in additional arrowroot starch, and store in an airtight container. Consume within 3 weeks.
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I’m always excited to see what you’ll create next! These blow me away! I can just imagine your kiddos excitement over having these!
Also, snow?!? Wow! We were sweating in the sun today. Wish we could trade for just a few days! 🙂
These look amazing! I haven’t tried making marshmallows yet, but I need to. Love that they are free of corn.
You mentioned books? I am currently re-reading the assembled letters of John & Abigail Adams (our 2nd President and his wife). With astonishing vocabulary and literary references, their letters are considered (by historians) to be the best first-person observation of the Revolutionary War era available. Their love of each other, family, friends and God shine through clearly and they sacrificed many years together for the creation of our country. Quite appropriate for families, plus making historical figures into “real” folks. I found them gripping, and their lives were well lived. Their son, John Quincy was President later too! She wrote to all the Presidents and had decided views upon rights for women which was fascinating and refreshing to me.
Thanks for the recipes, I find them interesting and tasty!
You can substitute the beef gelatin with one from this website: http://www.gobiofood.com
It’s organic!
Wow, these look fantastic. You just might have inspired me to try making marshmellows again. I tried a Martha Stewart recipe years ago but it failed horribly. Could be 2 things, one I got the sugar too hot so it was at the hard crack stage and solidified to the side of my bowl when I was pouring or two, I didn’t let it mix nearly long enough.
If you don’t mind me asking, what elevation are you at? I am at nearly 7000′ above sea level and the ladies in my community say that we should heat things lower because water boils at a lower temp? I have figured out the conversion before, but I just wondered what your expereince with that was.
Also, what’s your favorite candy thermometer? Thanks!
Megan (great name right?!)
I loved the Witch of Blackbird Pond, it was a great book. I like JoJo Meyers books and recently read The Girl You Left Behind. It was a good read. (adult book).
Marhmallows are still a thing on my To-Do List… But these look fantastic!
This is marvelous! We can eat marshmallows again! Thank you Megan!!!
I used to make homemade marshmallows and then use smaller cookie cutters to cut out into shapes, put them in a cute bag, with some homemade hot cocoa mix and all of it tucked into a mug for a fun gift.
You could count making the marshmallows as Home Ec :)!
Yes please! If we can sneak one more camping trip in this year, I’m making these babies to use in the evening. Thanks Megan. Love your new blog look too–Gorgeous!
I think yours are the prettiest homemade marshmallows I’ve ever seen, Megan! Would love to sample one! 🙂 Thanks for sharing on Gluten-Free Wednesday!
xoxo,
Shirley
I’ve always wanted to make my own marshmallows. I’m going to give this one a try. Thanks for sharing it. Came over from FoodieFridays.
Thanks so much for sharing! I have a corn allergy, so I can’t wait to try these 🙂
I have tried to make my own marshmallows multiple times and have failed every time! ha! I don’t know how the heck to do it even though all the directions are listed above! LOL!
Well, don’t these look amazing? I should probably make them. 😉
Thanks so much for sharing them with us at Savoring Saturdays, they were the most popular linkup and will most definitely be featured at this weekend’s party. 🙂 Hope to see you there again, Megan!
These are wonderful 🙂 Pinning! Thanks so much for linking up to Saturday Night Fever link party. By the way, love your book recommendations. I homeschool two of my girls right now, 10 and 8, so those books are right up our alley! I’m going to have to look into the A is for Musk Ox. Have a Happy Halloween! XO
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
-Cindy
I’ve been wanting to make my own ‘mallows! I’m determined – I WILL get around to it sometime this winter 😀 Thanks for sharing at the Homestead Blog Hop!
These look SO good! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Im also cow free. Have you ever tried making these without beef gelatin? Agar Agar maybe?
Hi Dorothy,
No, I have not tried making these without the gelatin. I don’t think that agar agar would work well (it behaves differently than gelatin), but that’s just a hunch. I would look for another recipe specifically written using agar agar. Good luck!
Megan
Coconut sugar is a good alternative and definitely healthier sweetener. I’ll definitely give these a try soon.
Woohoo! I’m so excited to find this recipe! We have a tradition of making “Resurrection Rolls” every Easter, where you wrap bread dough around a marshmallow, then bake. But since corn and soy are no-no’s for us now, I haven’t been able to find a marshmallow that would work. Will try these!
Great recipe!! Making them for the second time now. Have you tried roasting them on a fire?
Hi Myrna,
I’m so glad you enjoy them! Not over an open flame, but we have roasted them indoors using a kitchen torch. 😉 That works well!
Hi! My child cannot have white sugar and we use coconut sugar as an alternative, would this recipe work if we used both cups as coconut sugar instead of one of coconut sugar and one of white sugar?
Hi Sarah,
Yes, it will still work, the marshmallows will just be darker (brown) and will have more of a caramel like flavor. 😉
These are just so very wonderful!!! Thanks for the recipe!
Can these be made with a hand held blender instead?
Thanks!
Hi Renee, I don’t think a hand held blender would work, but I haven’t tried it before. My gut thinks the marshmallow would be too hard to handle, and that it would climb the beaters.
Hi hi 🙂 I have gluten free crispy rice cereal and want to make rice crispies! Maybe less gelatin? Have you ever done this? Gettin excited about gooey crispies 👏🏻👏🏻👏🏻👏🏻👏🏻😃
Hi Ginny,
No, I haven’t tried it yet with this recipe, but I’ve always wanted to! You might have to experiment, but I think I’d still go with the same amount of gelatin, otherwise the rice crispy treats may never set up.