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Vanilla Marshmallows with Chia Seeds

Author: Marinka
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.
Prep Time30 minutes
Cook Time5 minutes
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Servings: 30 marshmallows

Ingredients

  • 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

Dusting

  • 1/4 cup confectioner's sugar
  • 1/4 cup corn starch

Instructions

  • Line a baking dish (9x9 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.

Notes

  1. You can also use a 8x8 baking sheet if you want higher marshmallows.
  2. This bowl will be used to whip the marshmallow mixture fluffy, so use a 3.5 qt bowl or larger.
  3. The gelatin/sugar mixture will become thick and sticky.
  4. You can do this on the counter as well, but using parchment paper makes the clean-up easier.
  5. 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.

Nutrition

Calories: 97kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 11mg | Fiber: 1g | Sugar: 20g

Nutrition information is automatically calculated, so should only be used as an approximation.

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