Marshmallows are SO delicious! Light and fluffy, homemade marshmallows are just dreamy! I wanted to come up with a fun green treat for my kids for St. Patrick’s Day, and these were just perfect! They love the pistachio salad my mom makes that has marshmallows, pineapple, and pistachio pudding, but my daughter can’t eat dairy any more, so I needed something that was gluten and dairy free. I had never made marshmallows before, but can I just say these were so.easy.to.make. Seriously! There are so many fun options for marshmallow making, I can’t wait to try out some more fun varieties.
To make these pistachio flavored, I used pistachio syrup I found on Amazon, and sprinkled pistachios on top. If you don’t want to get a huge bottle of pistachio syrup, you could always use maple syrup or another syrup, and still sprinkle pistachios on top. I added a couple drops of green food coloring to get that pretty green color (otherwise they are a VERY pale green), but that is totally optional.
To take it up a notch, these could be dipped in chocolate, or used to make s’mores. It’s hard not to eat the whole batch at once! Just save some for your favorite people and they will love you forever. 🙂
Table of Contents
Pistachio Marshmallows
- Cook Time: 15 mins
- Total Time: 15 mins
- Yield: 24 1x
Ingredients
SCALE
- 1/4 cup cold water
- 2 (0.4 ounce) envelopes plain gelatin (I used Knox brand unflavored gelatin)
- 1 cup granulated sugar
- 1/3 cup pistachio syrup
- 1/8 tsp salt
- 2 T water
- 1/2 tsp almond extract
- Powdered sugar for dusting
- 1/3 cup pistachios, chopped
Instructions
- Line a 9 inch square pan with plastic wrap and spray with cooking spray or brush with olive oil. Pour 1/4 cup cold water in a mixing bowl and sprinkle gelatin on top. Let that sit while you get the other ingredients ready. In a medium saucepan, add the sugar, syrup, salt, and 2 T water. Bring to a boil and boil for a minute and a half, stirring occasionally. Remove from heat. Using a whisk attachment, turn the mixer on to medium speed and slowly pour in the boiling mixture. Add almond extract and beat the marshmallow mixture on high speed for 8 minutes, until it is light and fluffy. Spread marshmallow into the greased pan and spray another sheet of plastic wrap with cooking spray. Spread the newly sprayed sheet on top and use the plastic wrap to smooth the marshmallow and spread it evenly in the pan. Set the pan aside to set for at least six hours at room temperature, or overnight. When it is ready, remove the plastic wrap and dust the top with powdered sugar. Flip the marshmallow over and dust the other side with powdered sugar. Cut it into1 inch cubes. Sprinkle with pistachios and dust with more powdered sugar. Enjoy!
Notes
These can be stored at room temperature in an airtight container for up to 2 weeks.
Recipe adapted from Brown Eggs and Jam Jars cookbook by Aimee Wimbush-Bourque
