Uploaded December 2016 | Updated September 2026, 1 week ago
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Marshmallows
Makes approximately 48 gluten-free marshmallows
INGREDIENTS
1 1/2 cup/333g water, divided
1/4 cup/40g unflavored gelatin
2 1/2 cup/500g granulated sugar
1 cup/319g light corn syrup/invert sugar (instructions for inverting sugar: goo.gl/jC1gla)
1 vanilla bean, split and scraped
1-2tablespoons pure vanilla extract
Confectioners’ sugar/cornstarch (for dusting):
1/4 cup/31g powder sugar
1/4 cup/28g cornstarch
DIRECTIONS
Pour 3/4 cup/167g water into the bowl of a stand mixer fitted with the whisk and sprinkle with gelatin to bloom, 5-8 minutes.
Place 3/4 cup/167g water, sugar and corn syrup in a large saucepan and bring to a boil.When the temperature reaches 240F/115C, remove fro heat.
Mix water-gelatin mixture on low speed and slowly stream hot syrup down the sides of the mixing bowl. Add vanilla, bean seeds and extract. When the syrup is fully incorporated, increase the speed to high. Whip mixture until thick and nearly room temperature, 12-15 minutes. While marshmallow mixture is whipping, prepare a 9X13” or 10”sq baking mold/pan by coating it lightly with oil. Sift together the powdered sugar and the cornstarch in a small bowl, generously dust coated pan with 1/2 the mixture. Coat your hand and rubber scrapper in oil, pour and scrape marshmallow mixture into pan. Smooth out, dust the top with the remaining powdered sugar mixture. Cover with plastic wrap and let sit for 4 hours before cutting. Turn marshmallows onto parchment and cut into desired shapes. Dust the sides with he remaining powdered sugar-starch mixture. Store in an airtight container for two weeks for optimal freshness.
Adapted from the WONDERFUL book Little Flower Baking by Christine Moore (Prospect Park Books, 2016)
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Deck the Halls by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0/)
Source: incompetech.com/music/royalty-free/index.html?isrc=USUAN1100263
Artist: incompetech.com
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Marshmallows
Makes approximately 48 gluten-free marshmallows
INGREDIENTS
1 1/2 cup/333g water, divided
1/4 cup/40g unflavored gelatin
2 1/2 cup/500g granulated sugar
1 cup/319g light corn syrup/invert sugar (instructions for inverting sugar: goo.gl/jC1gla)
1 vanilla bean, split and scraped
1-2tablespoons pure vanilla extract
Confectioners’ sugar/cornstarch (for dusting):
1/4 cup/31g powder sugar
1/4 cup/28g cornstarch
DIRECTIONS
Pour 3/4 cup/167g water into the bowl of a stand mixer fitted with the whisk and sprinkle with gelatin to bloom, 5-8 minutes.
Place 3/4 cup/167g water, sugar and corn syrup in a large saucepan and bring to a boil.When the temperature reaches 240F/115C, remove fro heat.
Mix water-gelatin mixture on low speed and slowly stream hot syrup down the sides of the mixing bowl. Add vanilla, bean seeds and extract. When the syrup is fully incorporated, increase the speed to high. Whip mixture until thick and nearly room temperature, 12-15 minutes. While marshmallow mixture is whipping, prepare a 9X13” or 10”sq baking mold/pan by coating it lightly with oil. Sift together the powdered sugar and the cornstarch in a small bowl, generously dust coated pan with 1/2 the mixture. Coat your hand and rubber scrapper in oil, pour and scrape marshmallow mixture into pan. Smooth out, dust the top with the remaining powdered sugar mixture. Cover with plastic wrap and let sit for 4 hours before cutting. Turn marshmallows onto parchment and cut into desired shapes. Dust the sides with he remaining powdered sugar-starch mixture. Store in an airtight container for two weeks for optimal freshness.
Adapted from the WONDERFUL book Little Flower Baking by Christine Moore (Prospect Park Books, 2016)
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How to Make Real Hot Chocolate (to drink with these marshmallows): goo.gl/DySsdY
This recipe is from Little Flower Baking: goo.gl/DV2Zss
Purchase Little Flower’s marshmallows from their bakery: goo.gl/NuH7O5
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MUSIC
Deck the Halls by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0/)
Source: incompetech.com/music/royalty-free/index.html?isrc=USUAN1100263
Artist: incompetech.com
![How to Make Olive Oil Soap at Home Using Natural Ingredients [No Cook RECIPE] | Fresh P](https://i.ytimg.com/vi/um3Y2d1oFz8/mqdefault.jpg "How to Make Olive Oil Soap at Home Using Natural Ingredients [No Cook RECIPE] | Fresh P
How to Make Soap Using Kitchen Ingredients: Olive Oil and Coconut Milk. Learning how to make olive oil soap is a game changing skill. You’ll never go back to store bought detergent bars again; they’re called detergent bars because most commercially available soaps are not actually soap at all, but industrial detergents. This how to video will teach you basic soap making skills. This recipe for olive oil soap uses coconut milk instead of water for a rich and emollient bar that is perfect for dry or combination skin. It’s a mild cleansing bar that you can use every day both in the shower and at the sink. This recipe is for 1lb/500g yielding 3 large bars, but I’ve included the ratios below so you can scale the recipe to fit your molds. I use organic full fat coconut milk without any thickeners such as carrageenan, Natural Value is a good brand, as is Native Forest. I also use extra virgin olive oil, you can get good deals in bulk. Olive oil soap (castile) is the most gentile of soaps, I’ve added a little bit of coconut oil for its cleansing properties and also for it’s hardness; this is the perfect soap for those wanting a milk soap that is vegan and plant based. You can make this soap using 100% olive oil, substituting coconut milk for the water and yield a delicious bar that is milder and perfect as a complexion bar.
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RECIPE
To scale recipe, enter these ratios into soap cal changing the total amount of the oil to fit your container. SoapCalc website: https://goo.gl/MimcBA
Total oil weight 1 lb/500g
Water as percent of oil weight 34.14 %
Super Fat/Discount 5 %
Lye Concentration 30.097 %
Water : Lye Ratio 2.3226:1
Sat : Unsat Ratio 33 : 67
Iodine 68
INS 149
Pounds Ounces Grams
Water 0.341 5.46 154.85
Lye - NaOH 0.147 2.35 66.67
Soap weight before CP cure or HP cookMore info
1.488 23.81 675.12
Oil/Fat % Pounds Ounces Grams
Coconut Oil 20.00 .200 3.20 90.72
Olive Oil 80.00 0.800 12.80 362.87
Totals 100.00 1.000 16.00 453.59
This Soap Bar’s Quality Range
Ideal This recipe
Hardness 29 - 54 34
Cleansing 12 - 22 20
Conditioning 44 - 69 66
Bubbly 14 - 46 20
Creamy 16 - 48 14
Iodine 41 - 70 68
INS 136 - 165 149
DIRECTIONS
Wear gloves, goggles and cover all of your skin. Freeze coconut milk. Measure out all of your ingredients using a kitchen scale. Get my favorite inexpensive scale here: https://goo.gl/jcvtJz Outside or under ventilation, slowly add lye to the frozen coconut milk; take 5 minutes to incorporate all of it. Pour the lye mixture into your oils and stir to combine. Begin blending on low in 30 second intervals, stirring without the motor periodically. When light trace is achieved, pour into molds and allow to cure. In the summer I’ve found 22 hours is sufficient, in the colder months 40-48 hours was needed. Remove from molds, cut, if using soap stamps emboss now and stand soaps on end to cure for 6 months, rotating sides for even drying. They will shrink about 10% when fully cured.
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ADDITIONAL LINKS
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MUSIC
Winter Ride by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://www.twinmusicom.org/song/308/winter-ride
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