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In the kitchen with
Kristen Douglass

dairy free

easy

Gluten-Free

Grain-Free

Kid-Friendly

1 hr        Full 9x13 pan of 2-3" deep mallows


I’ve been making my own marshmallows for years! As soon as I realized how magical (scientific really) taking a few raw ingredients and transforming them into puffy sweet mallows was, it was over. Dangerously simple. The ingredients I’ve used have evolved over the years as I’ve moved much of our sugar intake to whole naturally found sources of sweets. This is my favorite way to make them, and I always double the batch, because they’ll stay puffy in the freezer for about two weeks. I even drop one of the cocoa-covered mallows into my morning coffee for a mildly sweetened nutrient boost!

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