Today the Protein Essentials test kitchen tried out a recipe for homemade marshmallows. We used a recipe from The Clever Carrot website. We picked this recipe because it does not use corn syrup. These marshmallows taste great and they are fun to make! We had several taste testers of all ages and everyone loved them.
The Clever Carrot website is great – lots of recipes – we appreicate them letting us test out their recipe and share it with our customers!

1/2 C water plus 1/4 C water
3 T Protein Essentials Gelatin
2 C sugar
1/2 C evaporated milk
1 T pure vanilla extract or 1 vanilla bean
1 1/2 C powdered sugar
1/2 C corn starch

Generously grease the bottom and sides of 8×8 or 9×11 pan. Cut parchment paper to fit inside your pan, lengthways and sideways, overlapping.
Pour 1/2 C water into bowl of stand mixer fitted with whisk attachment. Sprinkle gelatin over water and allow to soften, about 10 minutes.
In a large saucepan combine the sugar, evaporated milk and 1/4 C water. Whisk over low heat until the sugar is dissolved.
Bring the mixture to a gentle boil. Immediately reduce to a simmer, without stirring until a candy thermometer registers 247-250, about 10-15 minutes.
Add the hot syrup to the gelatin mixture and beat on low speed until incorporated. Add the vanilla. Increase speed to high and beat until thick, fluffy and tripled in volume – about 10-15 minutes. You are looking for a glossy white, almost meringue looking mixture.
Using a greased rubber spatula, working quickly, scrap the marshmallow mixture into prepared pan and smooth surface.
Allow to set, uncovered, at room temperature for at least 8 hours or overnight. After the marshmallows have set, combine powdered sugar and corn starch in large bowl. Whisk to thoroughly combine. Dust some of the powder onto the marshmallows and a cutting board. Lift marshmallows out of pan using parchment paper as handles. Using a knife and or pizza cutter, cut marshmallows into 1 inch squares. Toss marshmallows into powder mixture to prevent sticking. Store in airtight container for up to 2 weeks.