Won’t you agree that biting into a springy, fluffy square pillow of sweet deliciousness makes you forget the world around you? These Vanilla Marshmallows with Chia Seeds just add a tiny little crunch to that sweet sensation.
I cannot remember buying marshmallows ever …. yes, you read that right … ever. I tasted the store-bought ones, but they don’t do much for me. Making marshmallows yourself is so much better and not that difficult. Check out these chocolate dipped marshmallows, I made a while ago.
These Vanilla Marshmallows with Chia Seeds come together much faster than the chocolate ones and have a crunchy surprise. They’re still the fluffy pillows, just with a crunch here and there from the chia seeds. You may think these marshmallows have become healthy – sorry to disappoint you, they’re still not considered healthy. I’ve added a total of 3 tablespoons and that’s a little more then what is considered a serving of chia seeds, but in order to reap the benefits of these little black & white seeds, you’ll need to eat all the marshmallows. Think about the consequences of that? LOL
This is the easy way to make these marshmallows:
- Mix gelatin with water
- Cook water, corn syrup and sugar
- Combine gelatin mix and sugar mix
- Add vanilla and chia seeds
- Allow to sit
- Cut and dredge in powder
Simple right? It really is SIMPLE.
Marshmallows are not only easy to make, they are also easy to keep and for a relatively long time. About 3 weeks in an airtight container. You can keep the container at room temperature, no need to keep them in the fridge.
Vanilla Marshmallows with Chia Seeds
- 3/4 cup water
- 3 packages gelatin 0.25 oz. each
- 2/3 cup light corn syrup
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 tablespoons chia seeds
- 1/4 cup confectioner's sugar
- 1/4 cup corn starch
- Line a baking dish (9×9 inch) with plastic wrap and spray it with cooking spray. (NOTE 1)
- Place 1/2 cup of water in a bowl and add the gelatin. Stir and set aside. (NOTE 2)
- Mix the remaining 1/4 cup of water in a sauce pan with the corn syrup and sugar. Bring to a boil over medium heat and once bubbling, boil high for 1 minute.
- Pour the sugar mixture into the bowl with the gelatin and start mixing (stand mixer or hand mixer) and beat for about 15 minutes or until mixture is fluffy and is forming stiff peaks. (NOTE 3)
- Add the vanilla extract and the chia seeds and mix until combined.
- Pour mixture into the prepared baking dish. Use a spatula, sprayed with cooking spray, to smooth the top.
- Cover the top with plastic wrap that was sprayed with cooking spray and press down to seal the top.
- Allow the marshmallows to set for about 4-5 hours or overnight.
- Mix confectioner's sugar with corn starch.
- Remove plastic sheet from the top of the marshmallows and sprinkle with the sugar/corn starch mixture. Turn the baking sheet over on a sheet of parchment paper. (NOTE 4)
- Spray a knife with cooking spray and start cutting the baking dish size marshmallow into smaller squares. Cover each side of each individual marshmallow in the corn starch/confectioner's sugar mixture.
- Store in an airtight container.
- You can also use a 8×8 baking sheet if you want higher marshmallows.
- This bowl will be used to whip the marshmallow mixture fluffy, so use a 3.5 qt bowl or larger.
- The gelatin/sugar mixture will become thick and sticky.
- You can do this on the counter as well, but using parchment paper makes the clean-up easier.
- Marshmallows are not only easy to make, they are also easy to keep and for a relatively long time. About 3 weeks in an airtight container. You can keep the container at room temperature, no need to keep them in the fridge.