I’ve always loved the way Shoshana at Couldn’t be Parve turns out gorgeous gourmet marshmallows in flavours like Blood Orange, Rose and Raspberry Lemonade. She makes it look easy, and the truth is, I’ve followed her recipes and they’re not difficult.
But as with most marshmallow recipes, they involve hauling out a thermometer (and I don’t have a real candy thermometer, just a digital one that I dunk into things as needed).
Most marshmallow recipes also call for corn syrup, though Shoshana does offer a liquid invert sugar “marshmallow syrup” recipe that I’ve used several times. It works, but it involves extra steps that add to the “patchke” of making marshmallows from scratch.
When we were invited to gluten-free friends for lunch, I saw it as a great opportunity to make marshmallows again. But I REALLY wasn’t looking forward to monitoring the temperature or doing the invert-sugar step. Out of curiosity, I started googling thermometer-free recipes, and found this one, which was also – as a bonus – corn-syrup free as well.
I missed photographing the early steps of prepping this, but it’s very straightforward.
Before you start, you will need:
- REAL Gelatin, not unflavoured kosher jelly-style dessert pudding mix or any other thing that makes a jelly-type pudding.
- A stand mixer. Any marshmallow recipe needs about 10-15 minutes of mixing, but with a decent stand mixer, you can just start it up, set a timer, and walk away while it works.
I used the last package of our Kolatin gelatin from Canada. It expired about a year ago, so I tested it first by mixing it with a little water, and it set up just fine. If it hadn’t, there is gelatin available in stores here in Israel as well.
Here is the gelatin, mixed with water.
(Don’t ask me, by the way, why gelatin is pareve. It comes from animals… but apparently changes sufficiently that it is no longer considered an animal product? If you can explain this, let me know in the comments!)
