HFCS-free Marshmellow?

[CalicoKat]

is there such a thing?

 

Camping. Smores. But we have to avoid CS and HFCS like the plague. BUT still want to do this with kiddos. I found acceptable chocolate and graham crackers at Trader Joe's today but they said they didn't have marshmellows.

[Cricket]

I found recipes for homemade corn syrup-free marshmallows here and here.

[Cricket]

Ooo, here's another one made with maple syrup instead of corn syrup. Yum!

[Wendi]

I have made marshmallows before. You do need a candy thermometer and a mixer, but it's not hard. I'm not at home right now; if you are interested in trying it, I can look for my recipe when I get home this afternoon.

 

Wendi

[stripe]

I have made my own Marshmallow Fluff type thing with egg whites too, and that is fine for krispie treats and s'mores. I don't remember if I used corn syrup in it or just a sugar syrup, it was a few years back.

 

Also I think Whole Foods sells marshmallows they make (semi-"fresh", not in a bag, if that helps my vague description), that are really expensive, but I don't know what sort of sweetener they use or what's in them.

[Stacey in MA]

I know that Trader Joe's sells some marshmallows (not sure what's in them, but they sell all organic type stuff, so perhaps they are OK). I also saw some homemade marshmallows being sold at Whole Foods (in the bakery section). Perhaps they would be OK? They weren't cheap though, as I recall....

[CalicoKat]

I got all jazzed up today at Trader Joe's because of the yummy chocoates and covered candies they carry that my kiddos CAN have in their Easter Baskets. They have these different colored (all natural) fruits that look like malt balls. I even found gummy bears that were HFCS free. Of course, the wallt groaned at checkout.

 

Please do share your marshmellow recipes and tips. I'll tackle that next week after the Easter guests are gone.

 

I just found this website you might be interested in too. http://www.naturalcandystore.com/category/corn-syrup-free-candy

 

Next year I'll order early. :)

[Unicorn.]

I got this one off Mama Bear's blog about a year or so ago:

 

Marshmallows

 

1 packet unflavored gelatin

1/3 c cold water

1 c sugar

1/4 c water

pinch of salt

Optional:

food coloring (a few drops)

flavorings (1/4-2 t, to taste)

 

In a large mixer bowl, sprinkle gelatin over 1/3 c cold water and let stand until softened, about 5 min. Meanwhile, in a small saucepan (not too small -- it can cook over) combine sugar and 1/4 c water. Stir over med-high heat until sugar is dissolved. Using a pastry brush dipped in water, brush down sugar crystals on sides of pan. Place a candy thermometer into mixture. Boil without stirring until syrup reaches 238F (soft-ball), about 10 min. Pour into gelatin. Beat with a whisk (not by hand, silly, your arm would fall off) at med-low speed until slightly cooled, about 5 min. Increase speed to med-high and beat to soft peaks, 12-15 min. Coat a jelly roll pan with a 50/50 mix of powdered sugar and cornstarch (we greased first but will try it without next time) and spread the mixture out evenly, sprinkling with more of the mixture. Let rest overnight (depending on humidity) and then cut into shapes with cookie cutters or just slice into squares. A double batch would fill your average jelly roll pan. Loosen the sides with a knife before trying to remove from the pan.

[Kathy in MD]

A slight spin off. Does anyone have a recipe for marshmallows made from the real marsh mallow plant? That should pre-date corn syrup additions!

[Wendi]

I got this one off Mama Bear's blog about a year or so ago:

 

Marshmallows

 

1 packet unflavored gelatin

1/3 c cold water

1 c sugar

1/4 c water

pinch of salt

Optional:

food coloring (a few drops)

flavorings (1/4-2 t, to taste)

 

In a large mixer bowl, sprinkle gelatin over 1/3 c cold water and let stand until softened, about 5 min. Meanwhile, in a small saucepan (not too small -- it can cook over) combine sugar and 1/4 c water. Stir over med-high heat until sugar is dissolved. Using a pastry brush dipped in water, brush down sugar crystals on sides of pan. Place a candy thermometer into mixture. Boil without stirring until syrup reaches 238F (soft-ball), about 10 min. Pour into gelatin. Beat with a whisk (not by hand, silly, your arm would fall off) at med-low speed until slightly cooled, about 5 min. Increase speed to med-high and beat to soft peaks, 12-15 min. Coat a jelly roll pan with a 50/50 mix of powdered sugar and cornstarch (we greased first but will try it without next time) and spread the mixture out evenly, sprinkling with more of the mixture. Let rest overnight (depending on humidity) and then cut into shapes with cookie cutters or just slice into squares. A double batch would fill your average jelly roll pan. Loosen the sides with a knife before trying to remove from the pan.

 

This sounds exactly like the recipe I used! (I omitted flavorings and colors.) It turned out quite good.

 

Wendi

[hi_itsgwen]

A slight spin off. Does anyone have a recipe for marshmallows made from the real marsh mallow plant? That should pre-date corn syrup additions!

 

Marsh Mallow root is not used as a sweetner. It is the thickener or demulcent that gives the springy texture to the marshmallows. So using the real root would replace the gelatin in the mixture.

 

Here is a quote from the Peeps website:

"Marshmallow candy dates back to ancient Egypt where it was a honey-based candy flavored and thickened with the sap of the root of the Marsh-Mallow plant (althea officinalis). Marsh-Mallow grows in salt marshes and on banks near large bodies of water. It is common in the eastern United States. Until the mid 1800's, marshmallow candy was made using the sap of the Marsh-Mallow plant. Gelatin replaces the sap in the modern recipes."

 

But you could substitute honey or sugar syrup, more than likely.

[Kathy in MD]

Marsh Mallow root is not used as a sweetner. It is the thickener or demulcent that gives the springy texture to the marshmallows. So using the real root would replace the gelatin in the mixture.

 

Here is a quote from the Peeps website:

"Marshmallow candy dates back to ancient Egypt where it was a honey-based candy flavored and thickened with the sap of the root of the Marsh-Mallow plant (althea officinalis). Marsh-Mallow grows in salt marshes and on banks near large bodies of water. It is common in the eastern United States. Until the mid 1800's, marshmallow candy was made using the sap of the Marsh-Mallow plant. Gelatin replaces the sap in the modern recipes."

 

But you could substitute honey or sugar syrup, more than likely.

 

Yes, but it would still be neat to taste the differrence between the old style marsh-mallow and modern marshmallow. Of course with your finding of a honey flavored marsh-mallow candy, I'd have to try two old style marsh-mallow recipes to determine the best. Life's rough :D