Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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74 GLUTEN-FREE ENTERTaiNiNG

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Fluffy Marshmallows

•Soy-free •Dairy-free •Nut-free

Who needs corn syrup? These marshmallows are so creamy and fluffy, they put

store-bought marshmallows to shame! pair them with a jar of hot cocoa mix (page 73)

and you’re all set for gift-giving.

½ cup (60 g) powdered sugar

½ cup (60 g) cornstarch

1 cup (235 ml) cold water, divided

3½ envelopes (1 tablespoon, or 7 g

each) unflavored gelatin

2 cups (400 g) granulated sugar

½ cup (160 g) honey

¼ teaspoon salt

2 large egg whites

1 tablespoon (15 ml) vanilla extract

In a small bowl, whisk together the powdered sugar and cornstarch. Grease

the bottom and sides of a 9 x 13-inch (23 x 33 cm) baking pan and dust

generously with some of the powdered sugar and cornstarch mixture.

Pour ½ cup (120 ml) of the water into a small bowl. Sprinkle the gelatin

over the surface of the water, and let stand for about 5 minutes to absorb

some of the water (this is called “blooming” and helps the gelatin dissolve

properly later).

In a medium-size heavy-bottomed saucepan, combine the granulated

sugar, honey, remaining ½ cup (120 ml) cold water, and salt over medium

heat. Bring the mixture to a boil and cook until the mixture reaches 240 ̊F

(115 ̊C) on a candy thermometer, about 10 minutes.

While the sugar mixture comes up to temperature, in the bowl of a

standing electric mixer, whip the egg whites to stiff peaks.

When the sugar mixture reaches 240 ̊F (115 ̊C), remove the pan from

the heat, add the gelatin, and stir until completely dissolved. With the mixer

running at a medium-low speed, slowly stream the sugar mixture into the

egg whites. Add the vanilla extract and beat on high speed until thick and

tripled in volume, about 10 minutes.

Use a greased spatula to transfer the marshmallow mixture into

the prepared baking pan and spread evenly. Sift about ¼ cup (30 g) of

the powdered sugar and cornstarch mixture evenly over the top. Chill,

uncovered, until firm, at least 2 hours.

Run a thin knife around the edges of the pan and invert onto a large

cutting board. Now the marshmallows are ready to be cut. Either cut out

shapes with cookie cutters or cut into cubes with a sharp knife or pizza

cutter. Roll all sides of the marshmallow in more of the powdered sugar and

cornstarch so that they don’t stick together. Place 3 or 4 marshmallows in

tightly sealed plastic bags for gifting.

Yield: 24 marshmallows

Chef’s Tip

Cut these marshmallows into tiny bite-size pieces and use in the Rocky

Road Popcorn Balls on page 71.

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