Gourmet Marshmallows - Corn Free

So glossy and pretty!

This recipe was featured on Cook It Allergy Free: Dairy Free Chocolate Peppermint Covered Marshmallows

Marshmallows certainly don't qualify as a health food.  But I'm a mom.  And kids?  They like marshmallows!!  Not wanting my child to be left out of a simple pleasure like.....roasting a toasty over the fire, we just had try and make some without corn (all commercial varieties are made with corn syrup).  I discovered two important things:  these are WAY easy to make (why aren't there any commercial varieties out there?), and most important...they taste gourmet!!  I am certainly NOT a marshmallow connoisseur...they only time I eat them are when we are camping, or when I make rice-crispy treats.  But one taste of these babies and I think you will agree...these are nummy!   You've got to try your own at least once in your life regardless of your food sensitivities!

4 envelopes unflavored gelatin
1 1/2  cup  water, divided
3 cups sugar
1  cup syrup (I used Brown Rice Syrup, however you could use, corn, agave, or make your own syrup with sugar and water)
1/2  tsp  salt
2-3  tsp  vanilla (or play with another extract)
1/4  cup  confectioners' sugar (corn free)
1/4  cup  potato starch, tapioca starch, or arrowroot starch

In a mixer bowl, add 3/4 cup water and the envelopes of gelatin to soften.  Meanwhile, on the stove, boil the remaining water, syrup, and sugar.  Using a candy thermometer, boil the mixture until it reaches 240 degrees.  Gently pour the mixture into the waiting mixer with it on low, in small, steady stream.  Once it is all added, increase the speed to high and whip for15-20 minutes until lukewarm, stiff and white.  Beat in the vanilla.  Pout the mixture into a a 9 X 13 well-greased pan (really any size would work, tailor it to the size and depth of marshmallows you want).  When completely cooled, invert onto plate of  powdered sugar/starch mixture.  Use a pizza cutter or sharp knife dusted with the starch and cut into desired pieces.  Roll each piece in the mixture to evenly coat.    Store in a dry, airtight container for up to three weeks.