My son, Bryce, inspired this recipe. He has a corn allergy. He breaks out in a body rash that grows and worsens the more he eats products that contain corn. He has been this way since he was an infant. Since he can’t talk yet, we have just removed ALL products that contain corn or corn derivatives from his diet till we can figure out what is really going on. It has been a challenge finding foods that do not contain corn syrup, corn solids, or cornstarch. It is especially difficult to find treats that do not contain corn syrup. Unfortunately, he is a little young for these treats, but I am sure he will learn to love them as he grows older (um, s’mores anyone? lol). Unlike traditional marshmallow recipes, this recipe utilizes egg whites to stabilize the sugar in the recipe. I think that you will find these marshmallow treats tantalizing on your taste buds with the icy burst of peppermint the essential oil adds.
Side note: There is evidence that peppermint oil may help indigestion. What that means is, eat two!
Ingredients
- 2 cups sugar
- 1 cup water
- 3 envelops of gelatin (21g or ¾ oz)
- ¾ cup of water
- 2 egg whites or ¼ cup water + 4 tsp of powdered egg whites
- ¼ tsp or 6 drops of peppermint oil
Directions
- Grease 9” X 12” cake pan (I use coconut oil)
- Pour ¾ cup of water into a dish and add 3 envelops of gelatin. Set aside.
- Combine sugar and 1 cup of water into saucepan and cook over low/medium heat stirring until sugar dissolves. Increase heat to medium and cook until sugar mixture reaches 257F or hardball stage.
- Whisk egg whites and a pinch of salt in electric mixer until frothy.
- Add gelatin solution to sugar mixture and mix until gelatin fully dissolves.
- Gradually add sugar mixture to frothed egg white mixture whisking continuously on medium speed until mixture has doubled in size. Decrease speed and add peppermint oil. Continue to whisk until mixture is warm (about 100-110F).
- Pour into prepared cake pan and allow to set at room temperature for 3 hours.
Topping
- 6 tbsp sugar
- 1 tbsp coco powder
- ¼ cup chocolate chips
- In a Vitamix or blender, add sugar and coco powder and process at medium to high speed until powdery. Add chocolate chips and blend at low speed until incorporated.
- Sprinkle topping on marshmallow. Using a sharp knife, cut marshmallow into squares. Coat all sides with topping.
Note: you can substitute powdered sugar with coco powder however the powdered sugar has cornstarch
Kathy Thomas 