Homemade Marshmallow Treats

Jan shows us a healthier way to make this favorite Easter and campfire treat.


3 tablespoons (or 3 packets) of plain gelatin 

1 cup cold water, divided

1 cup honey, maple syrup or 1/2 cup of each 

1/8  teaspoon salt

1 teaspoon pure vanilla extract

4 cups colorful cereal ( I used Trader Joe's Fruity O's and Malto-Meal Fruity Dyno-Bites)



Lightly grease an approx 8 x 8 inch pan or baking sheet that is 1 inch deep. Cover with parchment paper, leaving a little hanging over the sides to use as handles when removing the finished marshmallows. Grease the parchment paper.

Put 1/2 cup of cold water in a medium bowl  (or mixing bowl with whisk attachment.) Sprinkle the gelatin over the water. Set aside to soften or "bloom".

In a very small saucepan, place the other 1/2 cup of water, honey or maple syrup and salt.  Heat on medium high heat  until mixture comes to a boil. Using a candy thermometer, bring the mixture to 240 degrees or soft ball stage. (This should take about 8-10 minutes.)

Immediately remove from the heat as soon as it’s at the right  temperature.

Using a standing or hand mixer on low, very carefully drizzle the hot syrup into the gelatin mixture. When combined, add vanilla and increase speed to high. Beat for 8-10 minutes or until mixture is thick and fluffy (it will look like marshmallow fluff). Pour into the prepared pan and spread evenly. (I lightly greased my hands and patted it smooth.)

Allow mixture to set  for 6 hours or overnight uncovered at room temperature. DO NOT REFRIGERATE.  When set, cut into squares.

For Marshmallow Treats:

If you are making Marshmallow treats instead of marshmallows, pour cereal into the mixing bowl when the mixture has achieved marshmallow  fluff stage (right before you would pour it  into the pan to make marshmallows. Quickly mix together and pour into the parchment lined baking sheet or pan.  Let set for about an hour and cut into squares.


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