This homemade marshmallow recipe is a fun cooking project for the family and an incredible start for your best-ever batch of s'mores. Customize these DIY marshmallows with orange cream, coconut, or cocoa to mix things up.
Aquafaba is the liquid from canned chickpeas (one 15-ounce can yields approximately 1/3 cup of liquid). Using aquafaba instead of egg white products or pasteurized liquid egg whites makes these marshmallows vegan (as long you use vegan gelatin).
Prepare as directed, except sprinkle 1 1/2 cups toasted flaked coconut in the 13x9-inch pan after coating with cooking spray. Add 1/4 teaspoon coconut flavoring to egg whites with the vanilla. Sprinkle marshmallow mixture in pan with 1 1/2 cups additional toasted flaked coconut before chilling. Omit powdered sugar and cornstarch. After cutting into squares, shake marshmallows in bag with 1 1/4 cups additional toasted flaked coconut.Per marshmallow: 62 cal, 2 g total fat (2 g sat. fat), 0 g trans fat, 0 mg chol., 37 mg sodium, 11 g carb., 0 g fiber, 1 g pro.Exchanges: 1 Other Carbo., 0.5 fat
Orange Cream Marshmallows:
Prepare as directed, except add 1 envelope unsweetened orange-flavor soft drink mix to aquafaba with the vanilla.
Prepare as directed, except sift 1/4 cup unsweetened cocoa powder over stiffly beaten aquafaba in Step 3 and fold in gently before beating in hot gelatin mixture. Reduce powdered sugar to 1/2 cup and add 1/4 cup unsweetened cocoa powder to powdered sugar-cornstarch mixture. After cutting into squares, shake marshmallows in bag with powdered sugar-cocoa powder mixture.
Layer marshmallows between waxed paper or parchment paper in an airtight container. Store in the refrigerator up to 1 week or freeze up to 1 month.
Buy a product that is only egg whites. If you cannot find pasteurized egg whites, you can use regular eggs and pasteurize the whites: In a small saucepan stir together 2 egg whites, 2 tablespoons granulated sugar, 1 teaspoon water, and 1/8 teaspoon cream of tartar just until combined but not foamy. Heat and stir over low heat until a thermometer registers 160°F. Place saucepan in a large bowl half-filled with ice water; stir 2 minutes to cool quickly.