Ever seen or heard of a marshmallow jello recipe? Neither had I until I accidentally made it last week! I was trying to make my homemade marshmallows, read the recipe wrong, and ended up with a fabulous concoction that truly is marshmallow jello. My kids went wild for it!
Since it was a treat making extravaganza (school activities), I had also made up a batch of homemade sour cherry jello at the same time. I took the sour cherry jello and combined it with the marshmallow jello into these cutie patootie little Marshmallow Jello Parfaits that were the perfect combination of sweet and slightly sour.
Did you know that gelatin is actually healthy? Not only is it protein rich, it also strengthens hair, nails, and grows strong, sturdy bones because it is full of collagen. Rendered from the bones, tendons and cartilage of animals such as cows and pigs, it’s very important to source gelatin from healthy, grass fed, pastured animals. (click here for a brand I recommend and use)
*Please note that it makes a lot so feel free to halve the recipe.
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Love marshmallows? How about jello? Combine the two to make a light and airy concoction I call Marshmallow Jello!
Marshmallow Jello Ingredients
1½ cup water, divided
2 Tbsp + 1½ tsp gelatin
1¾ cup organic sugar
¾ cup organic light corn syrup
¼ tsp salt
2 tsp. vanilla
1 tsp organic powdered sugar (optional)
1 tsp. organic cornstarch (optional)
Sour Cherry Jello
2 tbsp+3/4 tsp* gelatin
1 cup cold sour cherry juice
3 cups sour cherry juice, heated to boiling
5-7 drops liquid stevia or 2 Tbs honey (or to taste)
Marshmallow Jello Directions
Lightly spray a 9x13" glass baking pan with coconut oil spray or oil of choice
In a large mixing bowl or bowl, add 1 cup water.
Sprinkle gelatin over water; let bloom (sit and absorb water).
In a medium saucepan, combine the sugar, corn syrup, salt, and ½ cup water.
Cook over medium heat until sugar melts, stirring occasionally.
Turn heat on high and cook until **candy thermometer reads 225°.
SLOWLY pour hot mixture into bowl of bloomed gelatin, beating on low speed w/ electric mixer (I prefer my Kitchen Aid mixer for this job).
Turn mixer on high, and beat for 7-10 minutes, or until fluffy like whipped cream.
Immediately pour into prepared pan, using a silicone rubber spatula dipped in hot water to smooth.
***Sift powdered sugar and cornstarch together and sprinkle over top of jello (optional).
Cover and set aside for 6 hours or overnight.
Slice into squares for use in parfaits.
Sour Cherry Jello Directions
Sprinkle gelatin over cold juice in a 9x13" glass or ceramic pan; let stand 1 minute.
Add hot juice and stir until gelatin completely dissolves, about 5 minutes.
Stir in sweetener.
Let cool to room temperature.
Refrigerate until firm, about 3 hours.
Cut into squares for parfaits.
In small pretty glasses or bowls layer marshmallow jello and sour cherry jello.
Refrigerate until ready to serve.
*Equivalent to 3 envelopes Knox type gelatin. **Always check that your candy thermometer is reading correctly by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temp up or down based on test, or better yet, buy a new thermometer (this is the one I use). ***If you find that the marshmallow jello is sticky and difficult to work with, sprinkle with a mixture of 1 tsp. organic powdered sugar and 1 tsp. organic cornstarch (sift together first).
Serving size: 24 Calories: 111 Fat: 2g Unsaturated fat: 0g Carbohydrates: 26g Sugar: 19g Sodium: 38mg Fiber: 0g Protein: 2.6g