Eosinophilic Esophagitis Friendly Classic Marshmallows
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Learn more →Ingredients
36 servings
For the marshmallow
- 3 packets (0.75 oz total / 21g) unflavored powdered gelatin
- 1 cup water
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ tsp fine salt
- 2 tsp pure vanilla extract
For the coating
- ½ cup powdered sugar
- ½ cup cornstarch
- nonstick cooking spray, for the pan
Instructions
- 1
Pour the cold water into the bowl of a stand mixer. Sprinkle the gelatin evenly over the surface and let it sit for at least 10 minutes, until the gelatin has fully absorbed the water and the surface looks matte and swollen.
- 2
Whisk together the powdered sugar and cornstarch in a small bowl. Lightly coat a 9x13-inch baking pan with nonstick cooking spray, then sift a generous layer of the powdered sugar–cornstarch mixture over the bottom and sides of the pan, tapping out any excess back into the bowl. Reserve the remaining coating mixture.
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