If you told me a couple of years ago that I will make Homemade Classic Marshmallow, I would not believe you.

I always thought I was not talented enough or patient enough to make my own. With that being said, I was not aware of how easy they are to make.

Well, I must admit that ever since my husband surprised me with KitchenAid I have been making all kinds of delicious recipes.

Much like an air fryer, I have no idea how did I ever live this long without these two kitchen gadgets. It is Life-changing!

Anyhow, my family was shocked to learn that I made these beauties. Yes… and I was really proud of myself.

To be honest, I gave myself the challenge to learn some to-go easy desserts this year as well as next. I mean, to have more patience and learn. That is my goal for next year.

What did I learn making homemade Marshmallow?

• You could replace the vanilla extract with a different flavor extract, such as peppermint, almond, lime or lemon, maple, etc.
• After cutting marshmallows into the shape you want, you may dip them in melted chocolate, or drizzle on top.
• You may use cookie cutters or just a sharp knife to cup them. Make sure to coat a knife into the sugar-corn starch mixture to prevent marshmallows from sticking.
• Be patinate! It is a key to successfully make these, on the other hand, you really cannot possibly fail.
• If you wish to add anything in the marshmallows after flavoring with the vanilla extract, fold in mini chocolate chips, cocoa nibs, cinnamon, or your desired mix-in.

What equipment to use:

• Candy Thermometer is a must. This classic thermometer you may use when you make jelly as well as for deep frying.
• Nonstick Bakeware Nonstick Baking Pan With Lid, Rectangle – 9 Inch x 13 Inch. It is fantastic when you pour in your sicky marshmallow mixture to have strength corners and higher sides. Also, the fitted pan lid is always great to have.
• A stand mixer with a whisk attachment is one gadget that makes processes of making marshmallows easier. You turn it on, set an alarm to 13 minutes and wait until the magic happens.

If you get inspired and make Homemade Classic Marshmallow using this recipe, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Try making these with my homemade hot cocoa. It is the best mix ever.

Yield: 1 batch, approximately 48

Homemade Classic Marshmallow

Prep Time: 30 minutes

Cook Time: 10 minutes

Rest Time: 4 hours

Total Time: 4 hours 40 minutes

Simple and easy homemade classic marshmallow recipe.

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Ingredients

Blooming Gelatin

• 3 packages unflavored gelatin (one envelope of powdered gelatin (about 1/4 ounce/7g)
• 1/2 cup (4oz/118ml) iced cold water

Sugar Syrup

• 1/2 cup (4oz/118ml) iced cold water
• 10 ounces (1.4 cup/283g) granulated sugar
• 1 cup (12oz/340g) light corn syrup
• Pinch of salt

Coating

• 3/4 cup (85g) powdered sugar, more if needed
• 3/4 cup (85g) cornstarch, more if needed

Additional

• 2 teaspoons vanilla extract
• Oil for greasing a pan

Equipment

• Heavy-duty saucepan
• Heavy-duty flat rubber-silicone spatula
• Mini sieve or similar
• Stand Mixer with the whisk attachment or
• one large bowl with an electric mixer
• Rectangular pan, preferably 13 by a 9-inch metal baking pan
• Candy Thermometer

Instructions

Blooming Gelatin

1. Combine the gelatin with 1/2 cup of the cold water in the bowl of a stand mixer with a whisk attachment.

Sugar Syrup

1. Combine the remaining 1/2 cup water, the granulated sugar, corn syrup and salt in a heavy-duty saucepan. Place over medium-high heat, cover and allow to cook for 3 to 4 minutes.
2. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240F (115 degrees C), approximately 8 minutes.
3. So, when the sugar mixture reaches 240F, remove from the heat right away.

Marshmallow Process

1. Turn the mixer fitted with the whisk attachment to low speed then while running, slowly pour the hot sugar syrup down the side of the bowl into the gelatin.
2. Once you have added all of the syrup, increase the mixer the highest speed. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 13 to 15 minutes.
3. Add the vanilla at the last minute of whipping. 
4. Combine the powdered sugar and cornstarch in a small bowl. Lightly apply vegetable oil and brush on or use a kitchen paper towel to add the oil a 13 by a 9-inch metal baking pan with vegetable oil. Add the sugar and cornstarch mixture in an empty sugar shaker, sifter, mini sieve or fine strainer and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. Shake a pan to coat with sugar and cornstarch mixture everywhere even on the side pf the baking pan.
5. When it is ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly when you transfer it into the pan. Generously dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later.
6. Allow the marshmallows to sit uncovered for at least 4 hrs to set or overnight. If you could wait, they are the best if you leave them overnight.
7. Turn the marshmallows out onto a cutting board and cut into about 1-inch squares (they could be bigger or smaller) using a knife dusted with the powdered sugar mixture.
8. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary, of course. Store in an airtight container for up to 3 weeks.
9. Eat responsibly!

Notes

• You may add other flavors and colors to the classic marshmallow.
• Each pouch of unflavored gelatin will gel 2 cups (500mL) of liquid and up to 1 1/2 (375mL) cups of solids.
• You could make this using one large bowl with an electric mixer with appropriate attachment but it will take some time so be prepared to mix for at least 13 minutes.
• Blooming Gelatin: It involves sprinkling the powdered gelatin into a liquid and letting it sit for about 5 minutes.

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This post is sponsored by RITZ Crackers. All opinions are entirely my own.

No-Bake Chocolate Almond Butter RITZ Bars are easy, tasty and fantastic to serve over the holiday season.

I have made this type of no-bake bar many times. What I love about this recipe is how versatile it is.

You can switch the nut butter you use, of course, to satisfy your taste buds, and use crushed pretzels instead of raw almonds.

It is all about creating your own tasty holiday RITZ bar and using your imagination to the fullest extent. 

I partnered with RITZ Crackers to create a recipe that would be excellent for the holidays. I realized that I have never posted this rather charming dessert that my family and friends surely love.

Since I have three teenagers, RITZ Crackers are always in my pantry. Thankfully we have family size crackers in stores these days, so it is like buying in bulk, which I favor.

To be honest, I really like it because I can create quick bites, pack them in my kid’s lunch box, add an addition for a charcuterie board, or make a dessert using RITZ Crackers.

These No-Bake Chocolate Almond Butter RITZ Bars are perfect for holiday entertaining. Not too sweet, swift to make, packed with great quality ingredients, and if I may add very delicious.

I urge all you, moms and dads, or grandparents to grab a box or two over the holiday season. Create mindful memories by making your own RITZ recipe with your beautiful kids and grandkids.

CLICK HERE FOR MORE TASTY DESSERTS

I have always included my children in preparing tasty meals and sweet treats, especially over the holidays.

There is nothing more special. It has become a sort of tradition in my household so we cannot wait until the season is here.

You can find RITZ Family Size and Large Snack Crackers such as Wheat Thins 16oz, Chicken in a Biskit 12 oz, Triscuit 12.5 oz, in-store at Walmart and via Walmart online grocery.

Rollback offer at Walmart Family Size RITZ crackers on Rollback for $2,98.

What a great way to save during the holiday season?!

Hey, if you make something tasty using RITZ Family Size Crackers and get inspired by my sweet treat please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking as well as #RITZCrackers

Recipes that you might like:

• Gluten-Free Banana Cocoa Muffins
• Strawberry Jello Summer Salad 
• Chocolate-Dipped Strawberries
• Pumpkin spice cookies

Yield: 8 SERVINGS

No-Bake Chocolate Almond Butter Ritz Bars

Prep Time: 10 minutes

Chill Time: 2 hours

Total Time: 2 hours 10 minutes

These tasty bars are incredibly easy and tasty sweet treats.

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Ingredients

• 5 oz (143g) RITZ Crackers, crushed
• 1/4 cup (45 g) unsalted butter, melted
• 1 cup (113g) raw almonds, crush with a food processor
• 3 oz (60g) granulated sugar
• 6 oz (170g) almond butter
• Topping:

Topping

• 12-16 oz chocolate chips
• 2 tbsp almond butter

GARNISH:

• Shaved chocolate
• Almonds

Instructions

1. Using the back of the fork crush crackers then mix with melted butter.P
2. lace raw almond in the food processor or a blender and crush until you get grainy grounded almonds; add to the crushed crackers and butter mixture.
3. Add sugar and almond butter. Combine it well.
4. Line your baking down with wax paper or parchment paper. The best way is to brush the bottom and sides of the baking pan with butter or oil and line the paper over it so it sticks.
5. Now transfer the crust mixture to the baking pan.
6. Oil your hands and press the crust mixture evenly. Pack it very well to the bottom and a bit to the side.
7. Begin making the chocolate topping; Melt chocolate chips according to the product instructions. When the chocolate is completely melted mix in almond butter.
8. 7Spread evenly on top of the crust. I oil my took or a wider knife to spread it evenly and effectually.
9. Place in the fridge for at least 2 hours. Slice however you desire and enjoy!
10. You may garnish with shaved chocolate and almonds.
    

Notes

You may use peanut-butter if you wish.

Use crushed pretzels instead of the ground almonds in the crust.

You may use any type of chocolate as well as sweeteners that are zero sugar.

Also, you may drizzle some extra almond butter on the top and swirl it before refrigerating.

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These tasty, moist and beautiful Gluten-Free Banana Cocoa Muffins are absolutely amazing for breakfast, brunch or dessert.

We were quite impressed by the gluten-free all-purpose flour and the way these muffins turned out. Yes, my family tried to eat gluten-free most of the time if we are not doing keto.

I am not saying that pizza or regular pasta never finds its way to our bellies but you know what I mean?! Gluten-free makes us feel better inside and out.

These tasty muffins are measured, tested and retested so you can make them without any issues. Seriously, you guys they are super easy.

So, if you have any ripe bananas that should be used just to make these yummy muffins. Also, I wrote in the notes alternative options.

No, you do not have to use gluten-free four or lactose-free milk, or nuts in that matter, just use what you have. All-purpose flour, regular sugar or whole milk and butter would do exactly the same purpose.

CLICK HERE FOR MORE BAKED GOODIES

You can even shred some zucchini and carrots and use soaked raisins. Oh, possibilities are really endless when you start to play with recipes. Sometimes it works, and hey from time to time it just does not.

These are just wonderful with a cup of tea or coffee. I do not breakfast eater but these hit the spot every time I snack on it with my afternoon coffee.

If you try Gluten-Free Banana Cocoa Muffins or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking #sandraseasycooking Thank you in advance!

Make sure BANANAS are ripe because they are so much better. Peel and mash with the back of the fork. Also, they keep muffins moist as well.

If you have any other substitute for an egg then our ar more than welcome to use it. I love adding eggs into my banana bread or muffins. Coconut oil, lactose-free milk because we use that milk.

I believe it is really important to measure ingredients for baking. So invest in a good scale. I have a cup scale and I am in love with it. I have similar, so I am linking it from my amazon shop.

Measuring Cup Scale with LCD Display Kitchen Jug Digital Food Liquid Measure Containers Tools

Like I said in the recipe, you may use any type of nuts. I used almonds that I crushed in my blender. Walnuts are wonderful as well as pecans.

If you have nut allergies than skip it and maybe use dried fruit soaked in hot water or liqueur. However, it is not necessary. You can also add some chopped apples.

Yes, you can make 12 smaller or regular size muffins or perhaps a loaf although you will have to watch on how long you have to bake it. Probably lower temperature at 350F for 45 minutes.

The warm and tasty aroma while they are baking. Well, I have a feeling you guys going to love it.

I would suggest to let these cool completely, about 30 to 45 minutes eating. Okay, I know you want to eat them right away but you will just make them mushy so wait for the best results.

Check out the full recipe below. Happy Baking!

Yield: 6 jumbo or 12 Regular

Gluten-Free Banana Cocoa Muffins

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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Ingredients

DRY INGREDIENTS

• 150-160g GF all-purpose flour
• 7g cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 60g sugar (5-6 tablespoons), I used Truvia sweetener
• Dash of salt (1/8 teaspoon)
• 85g Nuts (3 oz); almond, walnuts, pecans, cashews, etc.

WET INGREDIENTS

• 400-500g ripe bananas (14-16 ounces), mash
• 5 tablespoon coconut oil (67-70g)
• 2 large eggs, room temperature
• 2-3 tablespoons Lactose-free whole milk

Instructions

1. Preheat oven to 400°F (190°C)
2. Measure and prep everything. I mesh bananas and add wet ingredients to bananas right after measuring dry ingredients.
3. Add wet to dry mixture and combine it together. Lastly, add some type of nuts. You do not have to but it tastes really good. Also, you may add chocolate chips instead. I used crushed almonds but you may use walnuts, pecans or any other on hand. READ NOTES
4. Now grease a bit muffin cups and add 3/4 of the muffin cup with the batter. Never add all the way to the edge because it will go over so just fill 3/4 and allow these muffins to rise while baking.
5. Bake at the PREHEATED oven. You know your oven the best, you can bake it at 400F or 375F,, between 22 and 25 minutes. IF the muffins are smaller please check with the toothpick after 18-20 minutes of baking.

Notes

ALTERNATIVE PRODUCTS

Regular milk, all-purpose flour, sugar.

Unsalted butter instead of coconut oil.

Dutch cocoa instead of raw cocoa powder.

You can make it nut-free and use dried fruit soaked in water or liqueur.

There are different types of gluten-free flour, I used one from Bob Red Mill Click HERE

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