A couple weeks ago my son pulled an old bag of marshmallows from the pantry.  With a look of pleading on his face, he asked if he could “Puhleeez have one” of the stale puffs of corn syrup.  I found myself staring at that bag I’d had in the pantry since the first summer campfire more than eight months ago and realized that in addition to being an integral ingredient in summertime s’mores, marshmallows also play a big role during the holidays.  They top sweet potato casseroles on Thanksgiving, are mixed into holiday fudge and cookie recipes and make a fun dreidel craft/dessert when pierced with a pretzel and dipped in chocolate.  They also top our cups of hot cocoa as we wait for Santa to come, and are an important ingredient in the ever-present rice crispy treats that grace our school bake sales and holiday parties.

So how can we continue to participate in all these marshmallow rich traditions without using those little puffs of corn syrup?  Why make them of course!  This week’s comparison will be between Kraft Jet-Puffed Marshmallows and Out of the Box Maple Marshmallows.  Please pay special attention to the Artificial Color Blue 1 found in the Jet-Puffed Marshmallows.  In researching this post, I found that the little puffs of corn syrup my kids ate toasted over chocolate and graham crackers, actually contain an ingredient that has been banned in at least eleven countries.  Over the next couple of weeks we will continue with the Marshmallow theme and incorporate these delicious homemade marshmallows into some of our favorite holiday treats.

*Though standard marshmallows are not Kosher, Kosher marshmallows can be found in some supermarkets.  Our Out of the Box Maple Marshmallows are not Kosher.

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THE COMPARISON: Kraft Jet-Puffed Marshmallows vs. Out of the Box Maple Marshmallows

(All ingredients followed by an * can be referenced at www.wikipedia.org by clicking on the ingredient)

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Kraft Jet-Puffed Marshmallows

Ingredients:

• corn syrup*
• sugar
• dextrose*
• modified corn starch*
• water
• gelatin
• tetrasodium pyrophosphate (whipping aid)
• artificial flavor*
• artificial color (Blue 1)*

**All listed product ingredients are taken from product’s package label.  Though Out of the Box Food makes every effort to provide complete ingredient information, please check the package for the most current information.

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Out of the Box Food ^SM Maple Marshmallows

Special Equipment: 9″x9″ baking dish (for thick marshmallows) or 9″x13″ baking dish (for thinner marshmallows), large mixing bowl with hand mixer or stand mixer, small saucepan

Ingredients:

• 2 tbsp gelatin
• 1/2 C cold water
• 1 C maple syrup
• 1/4 C water
• 1/2 C raw cane or granulated sugar
• 1/2 vanilla bean
• butter and powdered sugar for preparing dish and sprinkling

Directions:

• Prepare baking dish by coating with butter, then powdered sugar. (this will prevent the marshmallows from sticking)
• Pour gelatin and 1/2 C cold water into mixing bowl.  Let sit 10 minutes.
• Meanwhile, pour maple syrup, 1/4 C water and sugar into saucepan.  Split vanilla bean, scrape seeds into syrup mixture and then add vanilla bean pod.
• Cook syrup mixture over medium low heat.  When mixture begins to boil, set timer for 11 minutes and continue to cook without stirring.
• After 11 minutes, remove syrup mixture from heat.
• With a hand mixer or stand mixer, gently mix gelatin to break up for about 3 seconds.  Then with mixer running on low, slowly add hot syrup.  Mix on low for 1 minute, then increase to high and beat 10 minutes more.
• Pour mixture into the prepared dish. Wet hands, then spread mixture evening in the dish (water on your hands will prevent sticking).
• Lightly sprinkle powdered sugar on top of marshmallows.

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We really liked these marshmallows at our house because unlike the marshmallows you buy in the store, these had a hint of flavor.  When you think of the uses for Marshmallows, maple is a delicious complement with most all of them.  For the next couple weeks we will incorporate the Out of the Box Maple Marshmallows into some of our favorite holiday treats.  Until next week…