Holiday Marshmallows

If you have roughly 45 minutes to spend in the kitchen, Holiday Marshmallows might be a super gluten free recipe to try. One serving contains 75 calories, 0g of protein, and 1g of fat. For 44 cents per serving, you get a hor d'oeuvre that serves 36. This recipe is liked by 51 foodies and cooks. If you have sugar, corn syrup, sprinkles, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 1%. Similar recipes include Marylou's Holiday Sweet Potatoes - No Marshmallows, Homemade Holiday Gifts: Easy Double Chocolate Vanilla Bean Hot Cocoa Mugs + Marshmallows, and Fun Reindeer Antlers Holiday Treats | Holiday Cookie Swap Idea.

Servings: 36

Preparation duration: 35 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Line an 8-in. square pan with foil and lightly grease the foil with 2 teaspoons butter; set aside. In a small saucepan, combine gelatin and water. Cook and stir over medium-low heat until gelatin is dissolved. Add sugar and corn syrup; cook and stir until sugar is dissolved (do not boil). Transfer to a large bowl. Chill until slightly thickened, about 30 minutes. Beat on high speed until mixture is thick and the volume is doubled, about 10 minutes. Spread into prepared pan. Cover and refrigerate for 6 hours or overnight. Using foil, lift marshmallows out of pan. Cut into 1-1/4-in. squares or cut into shapes with cutters lightly coated with cooking spray. Roll in garnishes as desired. Store in an airtight container in a cool dry place. Yield: about 3 dozen. Originally published as Holiday Marshmallows in Country Woman ChristmasAnnual 2010, p70 Nutritional Facts 1 marshmallow (calculated without garnishes) equals 31 calories, trace fat (trace saturated fat), 1 mg cholesterol, 8 mg sodium, 8 g carbohydrate, 0 fiber, trace protein. Diabetic Exchange: 1/2 starch. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Line an 8-in. square pan with foil and lightly grease the foil with 2 teaspoons butter; set aside.

2. In a small saucepan, combine gelatin and water. Cook and stir over medium-low heat until gelatin is dissolved.

3. Add sugar and corn syrup; cook and stir until sugar is dissolved (do not boil).

4. Transfer to a large bowl. Chill until slightly thickened, about 30 minutes. Beat on high speed until mixture is thick and the volume is doubled, about 10 minutes.

5. Spread into prepared pan. Cover and refrigerate for 6 hours or overnight.

6. Using foil, lift marshmallows out of pan.

7. Cut into 1-1/4-in. squares or cut into shapes with cutters lightly coated with cooking spray.

8. Roll in garnishes as desired. Store in an airtight container in a cool dry place.

Nutrition Information:

covered percent of daily need