OK, you can laugh. Only if you’re laughing with me though! You may be wondering why on earth I would do this. Well, ever since we tried the ricemellow creme
, I’ve been wondering if I could make marshmallows with brown rice syrup
. We really enjoy roasting marshmallows on a campfire when the weather is warm, and making s’mores. However, I’m not crazy about the #1 ingredient being corn syrup. Our organic market has some “gourmet” vegan vanilla marshmallows, but they still contain corn syrup (and they cost a small fortune).
I found this recipe
, and snagged the brown rice syrup in the organic section of my grocery store for $5.49.
It says right on the package that it can be substituted for corn syrup. It was awfully expensive, but homemade isn’t always about being frugal, sometimes it’s just about being better (or just having fun!)
The first time I use a new recipe, I like to follow it exactly, unless something really jumps out at me as being off. I also didn’t want to screw up the recipe with the brown rice syrup! So, I made the recipe with corn syrup first, just to see how it went. I did have to use a few tablespoons of the brown rice syrup though, I didn’t have enough corn syrup. I have no idea how old the stuff is, I can’t even remember what I used it for, LOL.
That’s the gelatin dissolving. I used three packets but it wasn’t quite 2 1/2 tablespoons.
Meanwhile, back at the ranch, I dissolved the sugar, corn syrup/brown rice syrup, salt & water over low heat. Don’t worry, that’s a heat resistant spatula!
After that, I brushed the sides of the pan with a pastry brush dipped in water, then cranked the heat up per the recipe.
So, about following the recipe…I do not recommend jacking the heat up to high unless you want an epic (and I do mean EPIC) mess, despite yanking the pan off the burner at the first sign of boil over, LOL.
I have an induction cooktop, so it behaves more like a gas stove as far as responsiveness. I bumped the heat to medium until the temp reached maybe 220 or so, and the liquid stayed low as it boiled. When it hit 244, I pulled the pan off the burner, then put a bit in ice water to test.
I was able to form it into a pliable ball, so it was ready to go!
I slowly and very carefully poured the syrup into the gelatin already in the mixing bowl, while the mixer was running on its lowest speed. Sorry, no photos, I probably would have needed an ER visit if I’d tried, ha ha.
The recipe said to whip it (whip it good!) for 15 minutes on high. Since I have a pretty powerful mixer, I set the speed to 8. Here it is after about 5 minutes.
After about 10 minutes:
By 10 minutes it was already getting too congealed to pour in the pan. I should have stopped the mixer to check the consistency, but I didn’t. After 15 minutes, I mixed in 1/2 tablespoon of double strength vanilla (so half the recommended amount.) I made this change due to some of the reviews. I felt this was still way too much vanilla flavor. I would use just a touch next time.
While I was waiting, I put a ton of powdered sugar in an 8×8 pan (I wanted thicker marshmallows, so I didn’t use the pan size recommended).
I tried to spread the mixture in the pan, but it really didn’t work out.
I suppose it had cooled down too much, because there was no way that stuff was spreading!! We tasted the goo that was left on the mixer attachment and it was delicious!
I topped the glop with a bunch more powdered sugar, and let it sit until the next day.
I cut strips, then rectangular pieces with sharp, clean kitchen shears dipped in powdered sugar.
I sort of tapped each marshmallow in the excess powdered sugar, so they weren’t quite as sticky.
They are definitely not pretty! Hubby and my daughter thought they were good; my daughter couldn’t get enough of them. I wonder if the original recipe creator has lower quality vanilla because I thought even half the amount was too much. What I really didn’t like was the texture. I thought they were quite rubbery compared to Kraft marshmallows or my favorite, Campfire marshmallows. I tried one again tonight, about 48 hours after making them, and the texture was much better. More fluffy and less rubbery.
Believe it or not, I am going to do this again. I’m going to use the brown rice syrup, maybe some cane sugar, keep the temp low when boiling, and check the consistency after only 5 minutes of whipping!