These are corn-free, soy-free rice krispy treats (Marshmallows are not very allergy-kid friendly). These are made with marshmallows that I whipped up in about 15 minutes at home. This recipe is easy. No need for a candy thermometer.
Corn-Free Marshmallows
Adapted from http://www.food.com/recipe/homemade-marshmallows-no-corn-syrup-384069
Ingredients:
2 tablespoons gelatin (2 envelopes if using Knox) - I like Great Lakes Gelatin
8 tablespoons cold water
2 cups granulated sugar
1/2 cup water
1/4 teaspoon salt
2 teaspoons vanilla extract
Directions:
Dust an 8- or 9-inch square pan with powdered sugar. Set aside.
In a small bowl, soak gelatin in 8 tbsp cold water. Set aside.
Combine granulated sugar and 1/2 cup of water in a large heavy saucepan. Cook and stir over medium heat until dissolved.
Add gelatin and bring to a boil. Remove from heat.
Pour into a large mixing bowl and let stand until partially cool.
Add salt and vanilla extract.
Beat with an electric mixer (hand held works. I use my Bosch) until soft and double in volume. About 10-15 minutes.
Pour into prepared pan to about 1/2 inch thick. Set to cool until it will not stick to your finger.
This recipe could not be easier. Once the ingredients are combined and boiling, I remove from heat, add vanilla and salt. Then I pour it into my Bosch, let it cool for a few minutes, and turn it on to speed 3. I walk away and clean up or prep the glass pan (or melt some 5T butter and measure out 12 cups of rice cereal).
This makes about 24 ounces of marshmallows (according to my kitchen scale). Enough for a double batch of rice krispy treats :)
Careful though. You won't go back to store-bought after you do this.
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