Hi everyone, and welcome to our culinary corner, the EZ Gluten® Test Kitchen where we create gluten free versions of everyday meals, drinks, and other treats you can safely savor. Join us as we continue on our journey of pure imagination exploring delightful and whimsical treats you can make in your kitchen! This treat of a dazzling display of color and whimsy! If you’re on the hunt for a fun, delicious, and inclusive treat, our gluten-free rainbow marshmallow recipe is sure to brighten your day. Perfect for parties, as a thoughtful gift, or simply to indulge your sweet tooth, these vibrant marshmallows offer a chewy, fluffy texture that everyone can enjoy. Customize the colors to your liking, mix and match them, layer or combine them to make the whimsy rainbow treat of your dreams!
We hope you will give it a try and let us know what you think, we would love to see your gluten-free creations! Feel free to leave a comment or post a picture. Questions about this or other recipes, email us at ezglutentestkitchen@elisa-tek.com.
Rainbow Marshmallows
Prep Time: 45 Minutes Cool Time: Overnight
Makes About 150 Marshmallows
Ingredients
- 5 cups of water, divided
- .75-ounce gelatin
- 2 cups granulated sugar
- 1/4 cup of honey
- Gel Food Coloring
- Nonstick cooking spray
- Confectioner’s sugar, for dusting
Equipment
- 13×9 in baking pan
- Parchment paper
- Large heat safe bowl
- 3 Small Heat safe bowls
- Hand or stand mixer (whisk attachment)
- Measuring Cup
- Measuring Spoons
- Candy Thermometer
- Medium Saucepan
- Heat Safe Spoon
- 3 Spatula
- Serrated Knife
Directions
Spray a 13x9in baking pan with non-stick cooking spray. Line the pan with parchment paper and spray lightly with non-stick cooking spray.
In a stand mixer with whisk attachment, or large mixing bowl if using hand mixer, add ½ cup of water and add gelatin. Set aside.
Next, in a medium saucepan over medium heat combine the remaining 1 cup of water. Granulated sugar, honey. Insert a candy thermometer. Cook mixture stirring frequently until the sugar dissolves. Once the sugar dissolves allow the mixture to continue to cook until the temperature reaches 240℉, about 12 to 15 minutes. Once the mixture reaches temperature remove from heat and pour into a heat safe bowl to cool to 210℉.
Once the mixture has reached 210℉ pour it into the gelatin mixture and beat on low speed until well combined, increasing speed to high, beating until the mixture roughly triples in volume, about 10 minutes.
Working quickly divide the mixture equally into 3 bowls, add gel coloring, and mix well using an oiled spatula. Once mixed pour each bowl into the prepared pan, smoothing the surface as you go. Allow the marshmallow to set at room temperature for at least 8 hours or up to overnight.
Once the marshmallow has set remove from the pan and remove the parchment paper. Lightly dust the top of the marshmallow with confectioner sugar. Using a lightly oiled serrated knife slice the marshmallow into 1-inch cubes (or desired sized). Dust the remainer of the marshmallow with confectioner sugar.
To store, layer cut marshmallows in parchment paper and store inside an airtight container at room temperature. They will remain good for 4 days.
EZGluten® Test Kitchen
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