Low Histamine 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)
Ingredient noteOn a low histamine diet, unflavored gelatin powder is a purified, refined protein, not a long-simmered broth, so it carries little free histamine and the small amount here is likely well tolerated. Sensitivity is individual. If you prefer to always avoid gelatin, please tap it and change its rating to Red.
- 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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