Homemade Manischewitz-flavored Marshmallows

Homemade Manischewitz-flavored Marshmallows could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 8 and costs $1.7 per serving. One serving contains 585 calories, 4g of protein, and 0g of fat. A mixture of corn syrup, gelatin, wine, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe from Cup Cake Project has 51 fans. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 5%. This score is very bad (but still fixable). Homemade Marshmallows, Homemade Marshmallows, and Homemade Marshmallows are very similar to this recipe.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small mixing bowl, mix 230 grams of wine and 40 grams powdered gelatin. Stir well.In a heavy-bottomed saucepan set to medium heat, mix sugar, corn syrup, and remaining 170 grams of wine. Heat to 253 F.Add gelatin mixture to sugar mixture, stir, and cool to 212 F.Transfer to the bowl of a stand mixer (or any bowl if you plan to use a hand mixer) and whip on high speed until the mixture is slightly warmer than room temperature and falls very slowly when you lift up the whisk, about ten minutes. Transfer to cookie sheet lined with oiled parchment paper. Distribute the marshmallow mixture evenly on the sheet.Top marshmallow mixture with another sheet of oiled parchment paper, oiled side down. This helps both sides of the marshmallow to be smooth.Leave at room temperature overnight.Spread powdered sugar on both sides of the marshmallow. The powdered sugar keeps the marshmallow from being too sticky on the outside. Dip cookie cutters in powdered sugar and cut marshmallows into shapes.Shake or sift off any extra powdered sugar.Store in a sealed container at room temperature and eat within two weeks.

 

Step by step:

1. In a small mixing bowl, mix 230 grams of wine and 40 grams powdered gelatin. Stir well.In a heavy-bottomed saucepan set to medium heat, mix sugar, corn syrup, and remaining 170 grams of wine.

2. Heat to 253 F.

3. Add gelatin mixture to sugar mixture, stir, and cool to 212 F.

4. Transfer to the bowl of a stand mixer (or any bowl if you plan to use a hand mixer) and whip on high speed until the mixture is slightly warmer than room temperature and falls very slowly when you lift up the whisk, about ten minutes.

5. Transfer to cookie sheet lined with oiled parchment paper. Distribute the marshmallow mixture evenly on the sheet.Top marshmallow mixture with another sheet of oiled parchment paper, oiled side down. This helps both sides of the marshmallow to be smooth.Leave at room temperature overnight.

6. Spread powdered sugar on both sides of the marshmallow. The powdered sugar keeps the marshmallow from being too sticky on the outside. Dip cookie cutters in powdered sugar and cut marshmallows into shapes.Shake or sift off any extra powdered sugar.Store in a sealed container at room temperature and eat within two weeks.

Nutrition Information:

covered percent of daily need