Peppermint Fluff (Corn Syrup Free Marshmallows)

“My son, Bryce, inspired this recipe. He has a corn allergy. Ever since he was an infant, my family has been challenged with finding foods that do not contain corn syrup, corn solids, or cornstarch. It can be 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. 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 an icy burst of peppermint. Note: I use Young Livings Essential Oils”
READY IN:
30mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease 9” X 12” cake pan (I use coconut oil).
  2. Pour ¾ cup of water into a dish and add 3 envelops of gelatin. Set aside.
  3. 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.
  4. Whisk egg whites and a pinch of salt in electric mixer until frothy.
  5. Add gelatin solution to sugar mixture and mix until gelatin fully dissolves.
  6. 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).
  7. Pour into prepared cake pan and allow to set at room temperature for 3 hours.
  8. Topping:
  9. 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.
  10. Sprinkle topping on marshmallow. Using a sharp knife, cut marshmallow into squares. Coat all sides with topping.
  11. Note: you can substitute powdered sugar with coco powder however the powdered sugar has cornstarch.

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