My daughter made these amazing recipe of homemade marshmallows and blogged about them. Here is the same information. These are marshmallows made for those that need to stay away from cane sugar and eggs. They were easy to make and they made our little fella who is allergic to a number of things and needs to stay away from foods that feed yeast, very, very happy.
This recipe may be made with agave nectar which has a lower glycemic index than cane sugar.
Here is what my daughter had to say:
Actually, these marshmallows are not only egg-free, but they also contain no cane sugar. They are made with maple syrup, but you could use agave or corn syrup according to your needs. They should stay refrigerated, and they are slightly gooey-er than the typical marshmallows, but the recipe I used said they work well for rice-crispy treats, which I plan to make soon.
The best part? They are super-duper easy!!
Egg-free (and sugar "free") Marshmallows
6 tablespoons cold water
2 envelopes unflavored gelatin
1 cup agave, maple, or corn syrup
1 teaspoon vanilla
1/4 teaspoon salt
Flour or corn starch
Add gelatin to water and microwave 30 seconds. Pour into mixer. Add syrup, vanilla, and salt. Beat with electric mixer for 12 minutes until the marshmallows are very thick and tripled in size. Pour into a 9x12 baking dish coated with cooking spray and dusted with flour or corn starch (I lined my dish with parchment paper and put a little corn starch on top). Let them cool in the fridge at least three hours or overnight. Cut marshmallows with a wet knife into squares.
When I first put the ingredients in the mixer I thought, "These are gonna be brown!" But they fluffed to a nice color fairly quickly.
The mixture globbed down into the dish, and I spread it with a rubber spatula. I didn't worry about trying to make them too "pretty" as I am just planning on using them in a recipe. It would be good to note that this would make a great marshmallow cream to add to a recipe without any other steps.
And this is the finished product -- not beautiful, but very tasty. My 6-year old allergic child was thrilled when I gave him a bowl-full!! I may make some Christmas shapes the next batch using cookie cutters.