Eosinophilic Esophagitis Friendly Homemade Marshmallows
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Learn more →Ingredients
24 servings
For the marshmallows
- 3 tbsp unflavored powdered gelatin (about 3 standard packets, 21g total)
- 1 cup water
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ tsp salt
- 1 tsp pure vanilla powder
For the coating
- ½ cup powdered sugar
- ½ cup cornstarch
Instructions
- 1
Lightly grease an 8×8-inch baking pan with a neutral oil, then line it with two overlapping strips of parchment paper, leaving a 2-inch overhang on all four sides. Grease the parchment as well. In a small bowl, whisk together the powdered sugar and cornstarch for the coating. Dust the lined pan generously with about 2 tablespoons of the coating mixture, tilting to coat the bottom and sides evenly; set the remaining coating aside.
- 2
Pour the cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin evenly over the surface and let it sit undisturbed for 5 minutes, until the gelatin has absorbed the water and the surface looks matte and swollen.
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