If you’ve never made your own marshmallows, you might be surprised how easy they are to make. Here’s a refined sugar-free recipe to make homemade pink marshmallows for Valentine’s Day. Try other colors any time of the year!
Makes: 20 marshmallows
½ cup cold water
3 tbsp gelatin
2 cup maple syrup
¼ tsp cream of tartar
1 tsp vanilla
1 ColorKitchen Beet Red Packet (or other colors of your choosing).
Grease a 9x13-inch pan and dust the sides and bottom with arrowroot powder or cornstarch.
In small bowl or cup, mix color packet with a little water, stir, and set aside to dissolve.
In a mixing bowl, combine water and gelatin.
In a large saucepan, pour in maple syrup and mix in cream of tartar. Bring to a boil over medium high heat until candy thermometer reaches 230 degrees.
Pour hot syrup over the gelatin mixture. Add vanilla. Beat with an electric mixer until the mixture is very thick, turns white and falls gently back in ribbons when lifted with whisk.
Note: It takes at least 5 minutes on high speed. Whip until fluffy.
Add color and mix until fully blended. If making multiple colors, divide mixture and blend with color separately.
Pour mixture into prepared pan. Let set at room temperature for 3 hours.
When firm, turn pan over and release onto cutting board dusted with arrowroot or cornstarch. Cut with large knife (dusted with arrowroot or cornstarch) into desired sizes and shapes.