Healthy Homemade Marshmallows
Knowing how utterly obsessed I was with sugar as a child, it’s a given that I adored those jet puffed marshmallows from the grocery store.  Seriously, they are pure sugar.  Prooobably the main reason I liked them so much, but I also liked how simple they were.
Healthy Homemade Marshmallows
Every time I walk by a bag of marshmallows, I remember sitting on the couch with my friends at a sleepover, popping those white orbs of fluffiness into my mouth.  While normal people would eat popcorn or chips, I’d be over there with my bag of mallows.  I found it awesome how I could down an entire bag without feeling a tad bit full.  I sure did get the sugar rush (and crash) though… tsk tsk, old Jessica, tsk tsk.
Healthy Homemade Marshmallows

For some reason I have been craving marshmallows lately, so I made a slightly healthier version made without refined white sugar or high fructose corn syrup.  But don’t let the word “healthy” turn you off, these marshmallows are soft, fluffy and airy.  And sweet, of course, just like the storebought stuff.

Healthy Homemade Marshmallows

Healthy Homemade Marshmallows

Ingredients

  • 336g (1 cup) Agave Nectar
  • 1 tsp Vanilla Extract (I used homemade)
  • 1/4 tsp Salt
  • 2 packets Knox Unflavored Gelatin
  • 6 tbs Cold Water
  • 1/2 cup Powdered Erythritol + 3 tbs Arrowroot Starch, for coating

Instructions

  1. Spray a 9×12″ pan (or 8×11″ pan for taller mallows) with cooking spray and line with parchment paper one way with a few inches of overhang for easy removal.
  2. In a large stand mixer bowl with whisk attachment, add the agave, vanilla and salt.
  3. In a small microwave-safe bowl, add the gelatin and water. Microwave at 20-second intervals, stirring between each one, until gelatin is dissolved.
  4. Turn stand mixer on low speed and slowly pour in the gelatin mixture. Increase speed to medium, then high. Beat for ~12 minutes, or until very thick, white, shiny and voluminous.
  5. Pour into prepared pan, flatten surface and let sit for 3+ hours.
  6. Sift the erythritol and starch into a large bowl. Slice the marshmallows and roll a few in the bowl with the erythritol. Place marshmallows on a wire rack (place some parchment paper underneath the rack to catch any excess erythritol for easy clean up or for adding back to the bowl if you need some more for coating)

Notes

Store on a loosely covered plate.

Recipe adapted from: eHow

http://dessertswithbenefits.com/homemade-marshmallows/

I never “cave” into buying a bunch of junk food at the store, even when I walk by Hershey bars or those bags of marshmallows.  My rule is that if I’m going to eat sugar, I gotta make it myself and from scratch using the best ingredients available to me!  While these Healthy Homemade Marshmallows may not be those most nutritionally balanced snack you can find, I think the main point is that we aren’t ingesting high fructose corn syrup, artificial food dyes and refined-to-the-bone granulated sugar.
Healthy Homemade Marshmallows
Healthy Homemade Marshmallows
Healthy Homemade Marshmallows
Healthy Homemade Marshmallows
Healthy Homemade Marshmallows
Healthy Homemade Marshmallows
Healthy Homemade Marshmallows
Chomp.  Yum.  Satisfied  :)
These were so good, I know I’m going to make them again soon!  I might make a peppermint swirl version or incorporate chocolate somehow.

Labels: 5-Ingredients-or-Less, Agave, Bite-Sized-Treats, DIY, Eggless, Gelatin, Gluten-Free, Marshmallows

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Comments (13)

  1. Sarah: January 12, 2013

    Have you ever seen the marshmallow experiment? It’s basically a test of self-control for children. You might relate! http://www.youtube.com/watch?v=6EjJsPylEOY :-)

  2. xtinaluvspink: January 13, 2013

    Oh. My. God. I cannot WAIT to try this! I’ve given up marshmallows long ago based on the fact they’re pure chemical & sugar. But this might bring me back :)

    I’ve made a few of your recipes before, and because they’ve always turned out, I nominated you for a Super Sweet Blogging Award. The rules are here: http://xtinaluvspink.wordpress.com/2013/01/13/and-the-award-goes-to/ I hope you choose to participate. Happy baking!

  3. The Cooking Actress: January 14, 2013

    Ooooh you made marshmallows healthy!!!! These look just like the perfect thing I’ve ever seen!

  4. Annie: January 23, 2013

    I have been dying to make homemade marshmallows for ever now! These look so so good! Have you tried baking with them yet? I bet they are divine in the hot cocoa! :) Can’t wait to try these, thanks!

  5. Jessica: January 23, 2013

    Hi Annie :) I haven’t tried baking with these marshmallows yet, but I made a successful batch of krispy treats with them!

  6. Helen: May 13, 2013

    IS the arrowroot starch really necessary?

  7. Carly: May 14, 2013

    These look great! I have yet to find a vegetarian version, though . . . sigh. Maybe someday!

  8. dessertswithbenefits: May 14, 2013

    No, you can use all powdered erythritol instead, you will just need a little bit more :)

  9. dessertswithbenefits: May 14, 2013

    Hi Carly, marshmallows are vegetarian but they are not vegan. If you feel like experimenting, you can try using agar agar powder or flakes instead of the gelatin, but you need to dissolve that on the stove instead of the microwave. Now I’m curious and might try that out… ;)

  10. Lina: October 30, 2013

    They look amazing!! How long will these store?

  11. dessertswithbenefits: November 2, 2013

    Lina-
    I’m not sure about the maximum time these can be stored, we finished them in about 2-3 days… all I know is that, because these don’t have preservatives and artificial ingredients, they won’t keep as long as the storebought kinds.

  12. tala: February 14, 2014

    Hi! With your deep culinary knowledge, would you supposed I could replace the gelatin with psyllium husk powder? It makes things incredibly pudding/jelly like kind of like agar.. :)

  13. dessertswithbenefits: February 14, 2014

    Tala-
    Haha, I’m sorry but my culinary knowledge ends at that question! I have no idea if psyllium would work here… I know what you’re talking about though, psyllium tends to make things incredibly “jell-O-ish.”
    Sadly, I am 90% sure psyllium will not replace the gelatin here… however, if you are feeling up to some experimentation you can give it a shot. I mean, I’ve seen flax gel work in similar ways to gelatin, so who knows, you might be onto something!!
    Good luck!
    -Jess

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